"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cincinnati Chili Parlor Chili Recipe

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

Julie McLean
Added: Tuesday, December 23, 2008


2 lbs ground beef
2-3 small onions, diced
1 garlic clove, minced
1 red pepper, diced
1 1/2 T vinegar
1- 15 oz. can tomato sauce
1 1/4 t. cinnamon
1 t. cayenne pepper
2 dashes Worcestershire sauce
4 bay leaves
35 whole allspice in a cheesecloth bag
4 cups water
4 T. chili powder
salt & pepper

Brown ground beef with onions and garlic in a large saucepan or dutch oven. Add all other ingredients, and cook, covered, over low heat for 3 hours. Remove bay leaves and allspice.

Personal Notes:
Personal Notes:
Serve this chili on hot dogs, or over spaghetti, with shredded cheddar cheese and diced onions.
Or use it in the Cincinnati Chili Dip recipe.




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