"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

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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