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"Those who forget the pasta are condemned to reheat it."--Unknown

Cincinnati Chili Cockaigne (6 servings) Recipe

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This recipe for Cincinnati Chili Cockaigne (6 servings) is from An Ode to Family and Food, 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 quart water
2 lbs ground chuck
2 medium onions, finely chopped
5-6 cloves garlic, crushed
One 15-ounce can tomato sauce
2 tbsp. cider vinegar
1tbsp Worcestershire sauce
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 tsp salt
2 tsp ground cinnamon
1 1/2 tsp ground cayenne pepper
1 tsp ground cumin
1/2 ounce unsweetened chocolate, grated
Cooked spaghetti
Directions:
Directions:
In a 4-6 quart pot, bring 1 quart water to a boil.

Add ground chuck. Stir until separated and reduce heat to a simmer.

Add onions, garlic, tomato sauce, cider vinegar and Worcestershire sauce.

Stir and add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne, cumin and chocolate.

Return to a boil, then reduce the heat to a simmer, for 21/2 hours cooking time in all. Cool uncovered and refrigerate overnight. Before serving, skim off all or most of the fat and discard. Reheat the chili and serve over cooked spaghetti.

For a 2-Way add:
Cheddar cheese, grated (optional)

For a 3-Way Sprinkle on:
Chopped onions (optional)

For a 4-Way Top each serving with:
1/4 cup cooked red kidney beans (optional)

For a 5-way Traditional sides also include:
Oyster crakes
Red pepper sauce
Number Of Servings:
Number Of Servings:
6

 

 

 

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