"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Cincinnati Chili Recipe

  Tried it? Rate this Recipe:


This recipe for Cincinnati Chili, by , is from Cub Scouts Recipes for Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Wirebaugh
Added: Monday, January 19, 2009


2 lbs ground beef
1 quart water
2 medium onions, grated fine
2--8oz cans tomato sauce
5 whole allspice
1/2 tsp red pepper
1 tsp ground cumin
4 Tbsp chili powder
3/4 tsp salt
1/2 oz unsweetened bakers chocolate
3 cloves garlic
2 Tbsp vinegar
1 lg bay leaf
5 whole cloves
2 tsp worchestershire sauce
1 tsp cinnamon

Add beef to boiling water in a 4 quart pot; stir until beef separates to a fine texture. Boil slowly for 1/2 hour. Add all other ingredients. Stir to blend, bringing to a boil. Reduce heat, simmer uncovered for about 3 hours. During last hour, pot may be covered after chili reaches desired consistency. Chili should be refrigerated overnight so fat can be lifted from top before heating. Serve over spaghetti noodles. Top with shredded longhorn colby cheese. Red beans and chopped onions can be added if desired.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!