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Cincinnati Chili Recipe

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This recipe for Cincinnati Chili, by , is from Cub Scouts Recipes for Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Wirebaugh
Added: Monday, January 19, 2009


2 lbs ground beef
1 quart water
2 medium onions, grated fine
2--8oz cans tomato sauce
5 whole allspice
1/2 tsp red pepper
1 tsp ground cumin
4 Tbsp chili powder
3/4 tsp salt
1/2 oz unsweetened bakers chocolate
3 cloves garlic
2 Tbsp vinegar
1 lg bay leaf
5 whole cloves
2 tsp worchestershire sauce
1 tsp cinnamon

Add beef to boiling water in a 4 quart pot; stir until beef separates to a fine texture. Boil slowly for 1/2 hour. Add all other ingredients. Stir to blend, bringing to a boil. Reduce heat, simmer uncovered for about 3 hours. During last hour, pot may be covered after chili reaches desired consistency. Chili should be refrigerated overnight so fat can be lifted from top before heating. Serve over spaghetti noodles. Top with shredded longhorn colby cheese. Red beans and chopped onions can be added if desired.




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