"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cincinnati Chili Recipe

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This recipe for Cincinnati Chili, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Dronebarger
Added: Friday, January 23, 2009


1 quart water
2 lbs. lean hamburger
1 teaspoon cinnamon
1/2 teaspoon cumin
2 large chopped onions
1 teaspoon Worcestershire sauce
1- 6 oz. can tomato paste
1 clove minced garlic
2 tsp. black pepper
2 tablespoons chili powder
2 1/2 teaspoons salt
1/2 teaspoon crushed red pepper
3 large bay leaves
1 1/2 tablespoons ground allspice

Boil.water, crumble hamburger while beating with a fork. You don't want any big chunks of meat. Add all the ingredients and bring to a boil. Cover and let simmer 3-4 hours. Skim off fat and simmer 15 minutes more.

Serve over spaghetti, add a generous amount of finely grated cheddar cheese (3 way). If you add chopped fresh onion you will have a 4 way, spaghetti, chili, cheese and onion -- my favorite. There is a five way with beans but no self respecting Cincinnatian would eat that!

Boil hot dogs. Put into bun, add chili and cheese. I like to put them in the microwave for a few seconds to melt the cheese and then add onion.

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