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Cinncinnatti Chili 2

Source of Recipe

Unknown


Recipe Introduction

Serves 6

List of Ingredients

* 1 quart cold water
* 2 lbs ground beef
* 2 cups crushed tomato
* 2 onions, diced
* 4 garlic cloves, minced
* 1 tbsp unsweetened cocoa
* 1/4 cup chili powder
* 1 tsp cayenne
* 1 tsp ground cumin
* 1 whole bay leaf
* 1/4 tsp ground cloves
* 1 tsp cinnamon
* 1 1/2 tsp salt
* 2 Tbsp cider vinegar





Recipe


We like ours served with:
* Cooked spaghetti – 1 lb for 6 servings
* 1 1/2 to 2 cups shredded cheddar cheese – I had a blend of white cheddar, sharp cheddar and mild cheddar. Loved it.
* Oyster crackers

Put spaghetti on serving plate, top with chili and then generously top chili with shredded cheese

Preparation

1. Add water and beef to a large skillet or pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes.
2. Add all the rest of the ingredients and simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes too thick.
3. Refrigerate the chili overnight; remove the layer of fat from the top before reheating and serving.
NOTE: I actually used my crockpot this time; I’m trying to remember how really convenient it is and use that thing! I cooked the beef in water on the stove top for 30 minutes and then put it and the remaining ingredients in my crockpot and cooked everything on low overnight and then refrigerated during the day before serving that evening for dinner.