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Cincinnati Chili Recipe

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

Sandy Maskiell
Added: Tuesday, July 7, 2009


2 lb. ground beef
1 c. chopped onion
1/2 c. chopped celery
1 can (15oz) tomato sauce
1 can (6oz) tomato paste
4 c.s water
1 T. lemon juice

Spice Blend
2 T. chili powder
1 1/2 tsp. ground cinnamon
1/2 tsp. tobacco
1/2 tsp. ground allspice
2 tsp. sugar
1/2 tsp. salt
2 bay leaves
1 tsp. California Style Blend garlic Powder

Cooked spaghetti
Shredded Cheddar cheese
Chopped onion
Oyster crackers
1 can (15oz.) kidney beans, drained and rinsed

Cook ground beef, onion and celery in large pot over medium-high heat until beef is no longer pink, stirring often; drain. Combine spice blend and stir into beef mixture. Add tomato sauce, paste, water and lemon juice. Bring to boil, reduce heat and simmer 1 to 1 1/2 hours, stirring occasionally. Remove bay leaves with slotted spoon; discard.
Serve chili over spaghetti and beans; top with cheese, onion and crackers.

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