"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cincinnati Chili Recipe

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

Contributor:  
Contributor:  
Lynn Henley
Added: Tuesday, July 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
2 onions, chopped fine
1 clove garlic, minced
2 tbsp. tomato paste
2 tbsp. chili powder
1 tbsp. dried oregano
1-1/2 tsp. ground cinnamon
Salt
3/4 tsp. ground black pepper
1/4 tsp. allspice
2 c. low-sodium chicken broth
2 c. tomato sauce (do not use jarred spaghetti sauce)
2 tbsp. cider vinegar
2 tsp. dark brown sugar
1-1/2 lb. 85% lean ground beef

Directions:
Directions:
Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar.

Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt and serve. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Very easy and very delicious. I like to serve this over thick spagetti with cheddar cheese, chopped onions and sour cream.

 

 

 

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