"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 Chile Recipe

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This recipe for Cincinnati Chile, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


2 Tbsp oil
2 1/2 pounds ground beef
1 quart cold water
1 6 oz. can tomato paste
2 Large diced onions
1 1/2 Tbsp vinegar
1 tsp Worcestershire sauce
1 clove garlic (crushed)
5 bay leaves
2 tsp cinnamon
1 tsp allspice
2 tsp cayenne pepper
1 1/2 Tbsp Unsweetened cocoa
salt & pepper to taste

In a heavy pot. Heat oil, add beef until brown, add onions and water and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients. Let simmer 1 1/2 to 2 hours. Adjust with salt and pepper to taste. Remove bay leaves before serving.
In Cincinnati have their chili one to five ways.
1. Plain
2. Two way-spaghetti and chili
3. three way-chili, spaghetti, and cheddar cheese
4. four way- chili, spaghetti, cheddar cheese, and onions
5. five way-chili, spaghetti, cheddar cheese, onions, and kidney beans.




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