Cincinnati Chili
Author: Robert King
Cuisine: Midwest
- 2 lbs ground beef
- 1 qt water
- 2 medium onions, finely chopped
- 2 8 oz cans tomato sauce
- 2 tsp Worcestershire sauce
- 2 tbsp vinegar
- 4 cloves garlic minced
- 1 whole bay leaf
- 1½ tsp salt
- 5 cloves whole
- ½ oz unsweetened chocolate (half square)
- ½ tsp ground allspice
- 1½ tsp red pepper
- 1 tsp ground cumin
- 4 tbsp chili powder
- 1 tsp cinnamon
- Toppings:
- Chedder Cheese shredded
- Extra chopped onion
- 2 15oz cans kidney beans drained.
- 2lbs cooked spaghetti
- First start by breaking up the ground beef in in a 5 qt pot.
- Add 1 qt water and break up ground beef until it's all broken up
- Add rest of the ingredients except for the toppings.
- Bring to a boil and reduce to simmer without a lid for about 3 hours.
- It needs to be reduced down to a thick consistency.
- Add your toppings and enjoy!
- two-way: spaghetti and chili
- three-way: spaghetti, chili, and shredded cheese
- four-way: spaghetti, chili, shredded cheese, and either diced onions or beans
- five-way: spaghetti, chili, shredded cheese, diced onions, and beans
Recipe by Schmittys BBQ - The Life And Times Of A BBQ Snob at http://www.schmittysbbq.com/cincinnati-chili/
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