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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cincinnati Chili Recipe

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This recipe for Cincinnati Chili is from The Hampton Family 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:  
2 lb. lean ground beef
1 qt. water, or amount to cover
2 onions, finely chopped
1 15 oz. can tomato sauce
2 T. vinegar
2 tsp. Worcestershire sauce
4 cloves garlic, minced
1 oz. unsweetened chocolate
1/4 c. chili powder
1 1/2 tsp. salt
1 tsp. cumin
1 tsp. cinnamon
1/2 tsp. cayenne powder
5 whole cloves
5 whole allspice berries
1 bay leaf
Directions:
Directions:
Place ground beef in a large pan, cover with about 1 quart of water and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in pan overnight.

The next day, skim solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
11 hours, 45 minutes
Personal Notes:
Personal Notes:
An authentic recipe that takes 2 days. Have yours 2-way (served on spaghetti); 3-way (add shredded cheese); 4-way (add chopped raw onion on top of the cheese); or the big 5-way - everything, plus a serving of cannelini beans!!

 

 

 

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