Bengals coney

Bengal Chili & Coneys

Who are my Bengals fans?? Are you making Cincinnati chili for Super Bowl Sunday? My version can serve 5-way with onions, fluffy grated cheddar, beans, and spaghetti AND made into cheese coneys!! It’s seriously so good and unlike any other chili you’ve had. 

How do you like yours, two-way with spaghetti? Four-way with spaghetti, cheese, and onions? The works with beans? On a cheese coney?? SO many options. All delicious. Make this. Eat it. Cheer for the Bengals. 

chili

Bengals Chili & Coneys

Course Main Course
Cuisine American

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion, very finely diced
  • 2 cloves garlic, minced
  • 3 tbsp chili powder
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp allspice
  • 1/2 cup tomato paste
  • 1 15- oz can tomato sauce
  • 2 cups beef broth, I use water and bouillon
  • 2 lbs ground beef, 85/15 or 80/20
  • 2 bay leaves
  • 2 tbsp sugar
  • salt and pepper, to taste

For Serving

  • cooked spaghetti
  • cheddar cheese, finely grated
  • white onion, diced
  • 1 can red kidney beans, rinsed and drained
  • hot dogs
  • hot dog buns

Instructions
 

  • In a large pot over medium high heat, heat olive oil and cook onion until soft, but not brown, about 5 minutes. Add the garlic, chili pwoder, cocoa, cinnamon cumin, and allspice and stir well, cooking for an additional minute or so. Add the tomato paste, tomato sauce, beef broth, and ground beef, breaking up the beef with a wooden spoon. Add the bay leaves and bring to a simmer and cook for 30-45 minutes. Add the sugar (maybe start with 1 tbsp if you don’t want it too sweet) and season to taste with salt and pepper.
Keyword Superbowl

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