Empress Chili is a traditional American recipe for a classic beef chili in a chilli and tomato sauce that's made without beans. The full recipe is presented here and I hope you enjoy this classic American version of: Empress Chili.
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This is the chili base of Cincinnati chilli, an American, Greek, Italian fusion dish first cooked at the Empress Chili Parlor in 1922. Rather than a chili con carne, the meat sauce is cooked more like the filling for a Greek moussaka. This chili variant has been cooked for more than 100 years now and it's become a classic American chili. To serve as a true Cincinnati chili, use a bed of spaghetti, pour the meat sauce on top then top everything with a thick layer of grated cheddar cheese.
Ingredients:
1kg minced beef
5 garlic cloves, finely sliced
500ml passata or tomato sauce
2 tsp cinnamon
generous dash of Worcestershire sauce
1l water
4 onions, chopped
1½ tbsp vinegar
4 tbsp cayenne pepper
4 red chillies, finely minced
6 bay leaves
5 allspice berries, crushed
salt and pepper to taste
Method:
Simply place all the ingredients in a large casserole dish and simmer gently for about 3 hours. Serve on a bed of rice.
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