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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


    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




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