"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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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