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"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 is from East Windsor Faculty Cookbook, 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 lb. ground beef
2 sm. cans Hunts tomato sauce
4 cans water ( use the tomato sauce cans)
1 med. onion- chopped fine
1 lg. can of kidney beans drained
dash Cinnamon
dash Allspice
1 1/2 T. sugar
1 Bay leaf
Chile powder
4 blocks/2 pieces of dark chocolate bar
Optional: Add to taste Franks' Red Hot buffalo sauce.
Directions:
Directions:
Brown beef in schillet and drain off excess fat & put beef in soup pot. Add tomato sauce with 3-4 cans water (start off slowly, you can always add more). Start boining while you add remaining ingredients. Use about 1/2 small can of chili powder. Let boil 10 minutes, stirring. Turn on low, cover & simmer for at least 3 hours and stir occasionally. Freeze some for later.
Personal Notes:
Personal Notes:
Serve over spagetti with sides.
This recipe can be doubled

 

 

 

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