Goetta Cincinnati Chili
- 6 ounces Tomato Pasta
- 8 ounces Tom
- 5 cups Water
- 2 lbs. Glier's Goetta
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 3 tbsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Cinnamon
- 3/4 tsp Ground Allspice
- 1/4 tsp Ground Cloves
- 1/4 tsp Cayenne Pepper
- 3/4 tsp Salt
- 1 tsp Ground Black Pepper
- 2 tbsp Worcestershire Sauce
- 1 tbsp Apple Cider Vinegar
- 1 ounce Unsweetened Chocolate
- Finely Shredded Mild Cheddar Cheese
- Oyster Crackers
- Hot Sauce
- Red Kidney Beans
- In a large pot over medium high heat start cooking the tomato paste.
- Cook for 1-2 minutes while stirring with a soft spatula or a whisk.
- The tomato paste will start to cook and brown on the bottom of the pan.
- This will add flavor, but make sure it isn’t burning.
- Next, remove the pan from the heat.
- Add the water and tomato sauce, stir making sure to get all of the tomato paste off of the bottom of the pan.
- Next cut or tear the Goetta into 1-2 inch pieces.
- Add the Goetta to the pot (cooking the meat in the liquid is what leads to the classic Cincinnati Chili texture)
- Break down the meat until no large pieces remain (a potato masher works well).
- Put the pot back on the heat.
- Add: Onion Powder, Garlic Powder, Chili Powder, Cumin, Cinnamon, Ground Allspice, Ground Cloves, Cayenne, Salt, Ground Black Pepper, and Worcestershire Sauce.
- Stir until everything is combined.
- Drop the heat to low and simmer for 2 hours, stirring occasionally (every 20-30 minutes).
- Scrape the bottom to make sure there is no sticking.
- Add the Chocolate and Apple Cider Vinegar in the last 5 minutes of cooking.
- If the chili is thicker than you want add water, ¼ cup at a time.
- Serve over spaghetti noodles or hot dogs.