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Cincinnati "Three-Way" Chili Recipe

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This recipe for Cincinnati "Three-Way" Chili, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pete and Deb Brandt
Added: Sunday, May 17, 2009


1 quart hot water
2 lbs. ground beef or turkey
1 (12 oz.) can tomato paste
1 large onion, chopped
3 tbsp. chili powder
3 bay leaves
1 tbsp. salt
1 tsp. cinnamon
1 tsp. freshly ground pepper
1 tsp. allspice
1 tsp. white wine vinegar
1/2 tsp. cumin
1/2 tsp. Worchestershire sauce
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1 lb. freshly cooked vermicelli
1 cup finely grated cheddar cheese
Chopped onions
Oyster crackers

Pour water into a large sauce pan or crock pot. Crumble in meat. Add tomato paste, onion, chili powder, bay leaves, salt, cinnamon, black pepper, allspice, vinegar, cumin, Worchestershire sauce, cayenne pepper, and garlic powder. Simmer 3 hours, stirring occasionally. Discard bay leaves. Can be prepared a month ahead and frozen.

To serve: Place vermicelli on serving platter. Ladle chili over noodles, top with chopped onion. cheese and oyster crackers. Serve immediately.




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