Cincinnati chili Cockaigne from Joy of Cooking (Complete Revision 1997) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Dollhouse_Cuisine on April 02, 2024

    I marked it "good."

  • ashallen on January 19, 2020

    Good! Hearty, comfort food-type dish with lots of flavor complexity from the freshly ground spices and onions/garlic. Meat gets very tender after simmering 2-3 hours. I used yellow onions and freshly ground cumin in addition to the other recipe-specified fresh-ground spices. I think it's traditional to serve this chili on the soupier side, but I prefer a more intense flavor and thicker texture and so cooked it an extra 1/2 hour or so. There wasn't much fat to remove from the surface after chilling overnight - maybe 1-2 tbsp. The fat was instead pretty well mixed in with the chili (maybe because I reduced it more than usual?), so it was pretty greasy. I read online that Cook's Illustrated came up with a technique for more efficiently degreasing Cincinnati Chili - I'll try that next time. Good with both pasta and rice/feta cheese.

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