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Cincinnati-Style Chili Recipe

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This recipe for Cincinnati-Style Chili is from The Brown Family Cookbook Project, 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:  
1 tbsp vegetable oil
1 large onion, chopped
1 large green bell pepper, chopped
2 garlic cloves, chopped
1 lb ground beef
1 3/4 c. chicken broth
3 tbsp tomato paste
2-3 tbsp chili powder
1 1/2 tsp dried oregano
1 tsp ground coriander
1/4 tsp salt
1/2 tsp ground cumin
1/4 tsp ground cinnamon
2 tsp paprika
1/8 tsp cloves
Bayleaf
1 can (15 oz) red kidney beans (with juice)
1 pkg spaghetti noodles
1 c. shredded Monterey Jack cheese
Oyster crackers
Directions:
Directions:
Heat oil in a large, heavy pot over medium heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the onion starts to brown, 8-10 minutes. Add the ground beef and cook, stirring to coarsely crumble until no longer pink, 8-10 minutes. Stir in broth, tomato paste, chili powder, oregano, coriander, salt, cumin, cinnamon, paprika, bayleaf, and cloves. Bring to a simmer. Partially cover and cook, stirring occasionally, until the meat is tender and the broth is slightly thickened, about 30 minutes. Remove bayleaf. Pour the beans into the pan and mix. Cook past according to package directions. Ladle the chili over the pasta and top with cheese and crackers.

 

 

 

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