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Cincinnati-Style Chili Recipe

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This recipe for Cincinnati-Style Chili, by , is from The Secret Recipes of the Steenberge Sisterhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen Steenberge
Added: Sunday, March 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 (14 1/2 oz.) cans Mexican-style stewed tomatoes,
undrained
1 (8 oz.) can tomato sauce
1 cup water
2 Tbs. chili powder
1 1/2 Tbs. cocoa
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
8 oz. rotini or spaghetti, cooked

TOPPINGS:
chopped onion
shredded Cheddar cheese
kidney beans

Directions:
Directions:
1. Cook first 3 ingredients in Dutch oven over
medium-high heat. Drain fat.
2. Stir in stewed tomatoes and next 6 ingredients;
bring to boil. Cover, reduce heat and simmer,
stirring occasionally 30 min.
3. Serve over pasta.

SLOW COOKER METHOD:
1. Cook first 3 ingredients; drain and place in
cooker.
2. Add tomatoes, tomato sauce, chili powder and
next 3 ingredients, omitting 1 cup water.
3. Cover and cook at LOW 8 hrs. Serve over
pasta.

Number Of Servings:
Number Of Servings:
10

 

 

 

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