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Cincinnati-Style Chile Recipe

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This recipe for Cincinnati-Style Chile, by , is from Look What's Cooking at Brown Mackie College Cincinnati, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carla Cocco
Added: Friday, August 28, 2009


2 tbsp chili powder
1-2 tsp cumin
1 tsp dried oregano
1/2 tsp dry mustard
1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp nutmeg
2 tbsp olive oil
3 medium onions, minced
1 tbsp minced garlic
1 medium green pepper, chopped
1 tsp salt
2 lbs. ground beef
2 cans (28 oz. each) crushed tomatoes with juice
2 cans (15 oz. each) kidney beans
2 beef bouillon cubes
1 pound spaghetti
Shredded Cheddar cheese and chopped onion for serving

Combine dry ingredients and set aside
In a large heavy pot, heat oil. Add green pepper, onions and garlic and saute for 5 minutes. Add beef and brown. Add tomatoes with juice and simmer.

In a separate saucepan, mix the liquid from the beans with the bouillon cubes; set beans aside. Cook until cubes dissolve; add this mixture to the chili pot. Simmer chili at least 2 hours over medium-low heat, uncovered, adding water as needed. REFRIGERATE CHILI OVERNIGHT to allow flavors to meld.

When mealtime, cook spaghetti as directed on package. Gently reheat chili and add beans until hot.

Serve with noodles, cheese and onions.

Personal Notes:
Personal Notes:
If you don't like the beans, still buy them and use the liquid, but don't add them when reheating chili.




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