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"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 is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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



Additions
Cooked spaghetti
Shredded Cheddar cheese
Chopped onion
Oyster crackers
1 can (15oz.) kidney beans, drained and rinsed
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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