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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Cincinnati Chili (Joy of Cooking 1936) "Empress Chili" Recipe

4.3 stars - based on 8 votes
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This recipe for Cincinnati Chili (Joy of Cooking 1936) "Empress Chili" is from Mrs. Braunstein's 1st Grade Class Recipes, 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:  
In a 4 to 6 quart pot, bring to a boil:
I quart water
Add:
2 lbs ground chuck
Stir until separated and reduce heat to a simmer. Add:
2 medium onions, finely chopped
5 to 6 cloves garlic, crushed
One 15-ounce can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
Stir and add
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cayenne pepper
1 teaspoon ground cumin
1/2 ounce unsweetened chocolate, grated
Directions:
Directions:
Return to a boil, then reduce the heat to a simmer, for 2 1/2 hours cooking time in all. Cool uncovered and refrigerate overnight. Before serving, skim off all or most of the fat and discard. Reheat the chili and for a 2-way, serve over:
Cooked spaghetti
For a 3-way, add:
Colby or MILD Cheddar Cheese, grated
For a 4-way, sprinkle on:
Chopped onions
For a 5-way, top each serving with:
1/4 cooked red kidney beans
Traditional Sides include:
Oyster crackers
Red Pepper Sauce
Personal Notes:
Personal Notes:
Here is another recipe for Cincinnati Chili which is highly coveted by Anae's family!

 

 

 

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