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Cincinnati Chili




Source of Recipe


Mary Blackman Lake Dallas, TX Southern Living Magazine






Recipe Introduction


Having lived near Cincy for a few years and fallen in love with their truly unique chili, I can say that this is the real deal. No clue as to how a Texan is legally allowed to make this! (heehee)

This also makes a great chili dog (especially if you can find the little dogs and buns they serve in Cincinnati).





List of Ingredients



• 2 lbs. ground round
  
• 2 c. water
  
• 2 - 6 oz. cans tomato paste
  
• 1 large onion - finely chopped
  
• 1 clove garlic - minced
  
• 2 large bay leaves
  
• 2 T. chili powder
  
• 1 T. ground cumin
  
• 2 t. ground allspice
  
• 1 1/2 t. cinnamon
  
• 1 t. salt
  
• 1 t. pepper
  
• 1/4 t. red pepper
  
• 1 t. white wine vinegar
  
• 1 t. worcestershire sauce
  
• hot cooked spaghetti
  
• finely shredded cheddar cheese
  
• chopped onion
  
• small red beans
  






Instructions



1. Combine ground round and water in a stew pot. Cook until beef is done, crumbling as it cooks. You want very fine particles of beef. Stir in everything but the last 4 ingredients.
   
2. Cover and cook, at a simmer for about one hour. Remove cover and, if necessary, cook down to a good thick consistancy.
   
3. Remove and discard bay leaves.
   
4. Layer on plate: spaghetti, beans, chili, onions and then a blanket of cheese to cover entire thing.
   






Final Comments


Serve with oyster crackers.

Serves 6 - 8