Cincinnati Chili
From teacherjean 16 years agoIngredients
- 1 quart water shopping list
- 2 medium onions- finely chopped shopping list
- 2 cans (8 oz each) tomato sauce shopping list
- 5 whole allspice shopping list
- 1 1/2 tsp red pepper shopping list
- 1 tsp ground cumin seed shopping list
- 4 tablespoons chili powder shopping list
- 1/2 oz unsweetened chocolate shopping list
- 2 pounds ground beef shopping list
- 4 garlic cloves-finely chopped shopping list
- 2 TBL vinegar shopping list
- 1 large whole bay leaf shopping list
- 5 whole cloves shopping list
- 2 tsp Worchestershire sauce shopping list
- 1 1/2 tsp salt shopping list
- 1 tsp cinnamon shopping list
How to make it
- Add ground beef to water in a four quart pot.
- Stir until beef separates to a fine texture
- Boil slowly for 30 minutes
- Add all the other ingredients
- Stir to blend.
- Bring to a boil
- Reduce heat and simmer uncovered for about 3 hours
- Pot may be covered the last hour after desired consistency is reached
- Though the chili can be served immediately, storing in the fridge over night enhances the flavors and enables the fat to be lifted from the top before reheating.
- Serve over thin spaghetti.
- Top with any or all of the following according to your likes: shredded cheddar cheese, onions, oyster crackers, beans
People Who Like This Dish 3
- jenniferbyrdez Kenner, LA
- lasaf St. Paul, MN
- mrspotatohead Minneapolis, MN
- teacherjean North Canton, VU
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The Rating
Reviewed by 1 people-
Love this. Not quite spicy enough for me-but I do the cinnamon and chocolate. Nice recipe. Thanks.
jenniferbyrdez in kenner loved it
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