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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

(ATK) Cincinnati Chili Recipe

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This recipe for (ATK) Cincinnati Chili is from The Ising 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 tablespoon vegetable oil
* 2 onions, chopped fine
* 1 clove garlic, minced
* 2 tablespoons tomato paste
* 2 tablespoons chili powder
* 1 tablespoon dried oregano
* 1 1/2 teaspoons ground cinnamon
* Salt
* 3/4 teaspoon ground black pepper
* 1/4 teaspoon allspice
* 2 cups low-sodium chicken broth
* 2 cups tomato sauce
* 2 tablespoons cider vinegar
* 2 teaspoons dark brown sugar
* 1 1/2 pounds 85 percent lean ground beef
Directions:
Directions:
1. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar.

2. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt and serve. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Use canned tomato sauce for this recipe. Do not use jarred spaghetti sauce.

 

 

 

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