"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cincinnati Chili Recipe

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This recipe for Cincinnati Chili, by , is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Buckner
Added: Tuesday, November 13, 2007


4 lbs. ground beef
4 heaping T. chili powder
2 T. cinnamon
1 T. cloves
2 T. allspice
2 T. cumin
2 T. coriander
1 T cayenne pepper (optional)

2 small carrots
4 stalks celery
1 large onion

1 qt. tomatoes

Cook ground beef and drain thoroughly;
Add together spices.
Mix into meat.
Add 2 cups water. Simmer 20 minutes

Add together carrots, celery, onion and 2 cups water. Blend in blender until mush. Add to meat.
Cook 30 minutes.

Blend tomatoes in blender until mush. Add to meat.
Simmer. You might need to add more water or a little flour to thicken. Serve alone or over spaghetti with shredded cheese. Serve with oyster crackers.

Number Of Servings:
Number Of Servings:
16 to 20 servings
Personal Notes:
Personal Notes:
This recipe came through several people. It is so much like "Gold Star". If you are a fan of this chili, you will love making this recipe. I just freeze any leftover in serving size containers that accommodate my family.




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