Cincinnati Style Chili
I don't remember who gave me this recipe or where it originally came from, but I give credit where credit is due.
This is yet another good chili recipe that I sometimes make in the winter time for a warm, but filling dinner.
List of Ingredients
2 pounds ground beef
2 onions, chopped
3 cloves garlic, chopped (or 3/8 teaspoon garlic powder)
1 (6 oz.) can tomato paste or 8 oz. can tomato paste
1 1/2 tablespoons vinegar
1 teaspoon ground red pepper
1 tablespoon cinnamon
4 bay leaves
1 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon oregano
1 quart plus 1 cup water
1 tablespoon worcestershire sauce
4-5 tablespoons chili powder
1 1/2 teaspoons ground cumin
2 tablespoons sugar
1 1/2 tablespoon allspice
dash celery salt
Recipe
Crumble raw meat into a large pot; immediately add water. Add all remaining ingredients. Cook for 15 minutes on medium heat; reduce to low & simmer 3-4 hours, stir occasionally. If needed, add small amount of water during cooking. Serve over spaghetti if desired. Top with grated cheddar cheese & chopped onions. Makes 8-10 servings.
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