Cincinnati Chili

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

1 quart water
2 onions, finely grated
2 cans (8 oz.) tomato sauce
5 whole allspice
1/2 tsp. red pepper
1 tsp. cumin seed, ground
4 tbsp. chili powder
1/2 oz. chocolate, unsweetened, bitter
2 lbs. ground beef
4 cloves garlic
2 tbsp. vinegar
1 bay leaf
5 whole cloves
2 tsp. worcestershire sauce
1-1/2 tsp. salt
1 tsp. cinnamon

INSTRUCTIONS

Add ground beef to water in 4-quart pot, stir until beef separates to avery fine texture. Boil slowly for half an hour. Add all other ingredients. Stir to blend, bringing to a boil. Reduce heat and simmer, uncovered, for about three hours. The last hour, pot may be covered after desired consistency is reached. Chili should be refrigerated overnight so that fat can be lifted from the top before reheating and serving.

CHEF COMMENTS

Serve three-way, with macaroni or spaghetti and grated cheese, four-way as above with kidney beans, or five-way with beans and chopped onions.

Tagged: chili, cincinnatichili, soups add tags

Have you made it? What'd you think?

Log in to review this recipe.