Vegan Cincinnati Style Chili
I am from Cincinnati, Ohio and if you’re from there too you know the age old debate: Skyline or Gold Star. Two restaurants that serve virtually the same thing - Cincinnati style chili. Everyone has their own opinion on which is better and to be perfectly honest, I have always been a Skyline girl - one cheese coney (no mustard or onion) and one small three-way. That is, until I stopped eating meat and dairy. But for a midwest girl like me, nothing tastes more like home than a delicious bowl of chili. So I decided to settle the debate once and for all… Skyline or Gold Star? I say…
NEITHER.
Behold: VEGAN Cincinnati Style Chili.
It has everything you need - all the smells and flavors of the good stuff and yes, even chocolate. And better yet, no animals have been harmed so you can fully indulge guilt-free. And dare I say, it is better than the original…? You’ll just have to try for yourself!
Important Notes:
I made mine using an Instant Pot, which I recommend but it isn’t needed. You can make this on a big pot on the stove without an issue.
Something that isn’t as easy to adjust is the meat alternative. I have tried this recipe with a few different varieties of plant-based meat (Beyond Meat [ground], Beyond Meat Crumbles, and Trader Joe’s Meatless Crumbles). None have performed as well as Impossible Meat, which I highly recommend using if possible.
For the broth: you can try to find a “beef” broth or can use whatever broth you have on hand
Vegan Cheese: my favorite so far has been VioLife cheddar cheese. Honestly, you can totally enjoy this without cheese!
Do not forget the oyster crackers. Those are essential.
Vegan Cincinnati Style Chili
Ingredients
2 tsp olive oil
1 lb Impossible brand Plant-Based Meat
1 large white onion
2 large garlic cloves
2 Tbsp Chili Powder
1 tsp dried Oregano
1/4 tsp Cayenne Pepper
1/4 tsp Cinnamon
1/8 tsp ground Allspice
1/8 tsp ground Cloves
1 large bay leaf broken in half
1 16 oz can of Tomato Sauce
1 14.5 oz can “beef” broth
1 Tbsp Apple Cider Vinegar
1/2 oz unsweetened vegan chocolate
Salt to taste
For Serving
Spaghetti
Vegan Cheddar Cheese
Oyster Crackers
Instructions
With the Instant Pot on sauté (or in a large pot on the stove) cook onion and garlic for one minute, then add the meat at a med-low setting, stirring often, until meat has browned.
Add the chili powder and cook for another minute.
Stir in the oregano, cayenne pepper, cinnamon, allspice, cloves, and bay leaf. Cook for another minute.
Add tomato sauce, broth, ACV, chocolate, and salt to taste. Stir all that goodness together.
Change Instant Pot settings to cook over Soup/Chili on low, with low pressure, for 30 minutes.
If cooking in a soup pot, bring to a boil over medium heat, then reduce heat to low and cover. Simmer for 30 minutes.
Release pressure from Instant Pot, uncover and stir. Keep the Instant Pot on the Chili setting, allowing it to simmer until the sauce is the right consistency (10-15 minutes longer).
If cooking in a soup pot, uncover and stir allowing it to simmer uncovered for 10-15 minutes to reach the right consistency
Discard bayleaf. Taste and adjust seasonings as needed. Serve with spaghetti noodles, cheese, and oyster crackers!
Keeps in the fridge for ~2 days. My husband says it’s even better the next day!
