Cincinnati Chili
From mountainmama 16 years agoIngredients
- 3 pounds ground chuck shopping list
- 1-1/2 cups chopped onions shopping list
- 1-1/2 teaspoons minced garlic shopping list
- 2 cans (16 ounces each) light kidney beans, rinsed and drained shopping list
- 2 cans (15 ounces each) tomato sauce shopping list
- 2 cups beef broth shopping list
- 1/4 cup chili powder shopping list
- 1/4 cup red wine vinegar shopping list
- 1/4 cup worcestershire sauce shopping list
- 1 square (1 ounce) unsweetened chocolate, coarsely chopped shopping list
- 1-1/2 teaspoons ground cinnamon shopping list
- 1-1/2 teaspoons ground cumin shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon dried oregano shopping list
- 1/2 teaspoon pepper shopping list
- 1/8 teaspoon ground cloves shopping list
- Hot cooked spaghetti shopping list
How to make it
- In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
- In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture.
- Cover and cook on low for 5-1/2 to 6 hours or until heated through. Serve with spaghetti. .
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