Cincinnati Chili
From cybershock 15 years agoIngredients
- 1 qt. water shopping list
- 2 med. onions, finely chopped shopping list
- 2 (8 oz.) cans tomato sauce shopping list
- 5 whole allspice or 1/2 tsp. ground shopping list
- 1 1/2 tsp. red pepper shopping list
- 1 tsp. ground cumin shopping list
- 3-4 tbsp. chili powder shopping list
- 1/2 oz. unsweetened chocolate shopping list
- 2 lbs. ground beef shopping list
- 4 garlic cloves shopping list
- 2 tbsp. vinegar shopping list
- 1 whole bay leaf shopping list
- 5 whole cloves shopping list
- 2 tsp. worcestershire 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 4 quart pot. Stir until beef separates to a fine texture. Boil slowly for 30 minutes. Add all other ingredients. Stir to blend, bringing to a boil. Reduce heat and simmer uncovered for about 3 hours. Pot may be covered the last hour after desired consistency is reached.
- Chili should be refrigerated overnight, so that the fat can be lifted from top before reheating. Serve over spaghetti. Serve with oyster crackers.
- 3-way: spaghetti, sauce, finely grated Cheddar cheese
- 4-way: spaghetti, sauce, cheese, onions
- 5-way: spaghetti, sauce, cheese, onions, beans.
People Who Like This Dish 4
- annieamie Los Angeles, US
- siegling Iowa City, IA
- msbooch75 Ocean Springs, MS
- gadandi Craig, CO
- cybershock Aurora, CO
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The Rating
Reviewed by 2 people-
This is really an interesting recipe. I'll have to try this as I've never had a chili with chocolate in it. Thanks so much for sharing your recipe!
annieamie in Los Angeles loved it
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