| This recipe is liked by 1 person(s). |
|
Cincinnatti Chili
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| 1 qt. | cold water |
| 2 lbs. | ground beef |
| 2 (15oz cans) | tomato sauce |
| 3 | fresh garlic cloves, chopped fine |
| 2 | bay leaves |
| 2 | onions, chopped fine |
| 1 TBS | cinnamon |
| 1 TBS | chili powder, more if you like it hotter |
| 1 TBS | worchestershire sauce |
| 1-1/2 tsp | salt |
| 2 TBS | cumin powder |
| 1-1/2 TBS | vinegar |
| 1-1/2 TBS | ground allspice |
| 1 TBS | crushed red pepper, more if you like it hotter |
| 1/2 oz | bakers chocolate |
| 1-2 LBS | mild colby cheese, (longhorn, or cheddar cheese) |
| Pour 1 quart of cold water in a large, heavy pot. Add ground beef (do no brown) and stir (use hands if necessary) breaking up beef until it is in fine bits. Now add the following ingredients as the chili starts to heat: tomato sauce,fresh garlic cloves, bay leaves, onions, cinnamon, chili powder, worchestershire sauce, salt, cumin, vinegar, allspice, red pepper, bakers chocolate. Simmer 2-3 hours. Do not boil. Shred cheese in a separate bowl. Place chopped onions in a separate bowl. Cook spaghetti. Cincinnati Chili is served: 2 way - spaghetti and chili 3 way - spaghetti, chili and cheese 4 way - spaghetti, chili, cheese and onion 5 way - spaghetti, chili, cheese, onion and kidney beans (cooked separately) Serve with oyster crackers. This recipe serves 12 (or in our case 2-3 tops!). Remaining chili can be frozen. | |
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.