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Cincinnati Chili Recipe

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This recipe for Cincinnati Chili, by , is from The King 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!

Contributor:  
Contributor:  
Jon King

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp Vegetable Oil
2 cups Diced Onion
3 cloves Minced Garlic
2 lbs Lean Ground Beef
2 tbsp Chili Powder
¼ tsp Cinnamon
¼ tsp Ground Cloves
1 tsp Ground Cumin
½ tsp Powdered Mustard
½ tsp Paprika
2 tsp Salt
2 cans (6 Oz) Tomato Paste
1 cup Water

Directions:
Directions:
In a large pot, heat oil over medium heat. Add in onion and garlic. Sauté until onion is tender. Add in beef and cook, breaking up lumps. Sprinkle in all spices and stir until beef is fully cooked. Add in tomato paste; stir and bring to a simmer. Mix in water. Cover and simmer over low heat for 4 hours. Taste and add seasoning if needed. Serve over spaghetti noodles topped with shredded cheddar cheese.

Personal Notes:
Personal Notes:
As the name indicates, this is the signature dish of Cincinnati, Ohio. When I worked for the railroad, I traveled to Cincinnati on business many times. We had a huge rail yard there (Queensgate Yard) and it was one of the largest and busiest yards on our system. It was also located near a section of Cincinnati called Fort Washington. A few minutes from the yard was a restaurant called Fort Washington Chili. We always eat lunch there. They only served chili and always over spaghetti noodles. The 1-Way was chili over pasta. The 2-Way was chili with beans over pasta. The 3-Way was chili over pasta with beans and shredded cheese. The 4-Way was chili over pasta with beans, onions and shredded cheese. And on and on. This is similar to Jim's spaghetti sauce, but the spices give it a unique flavor, especially the cinnamon.

 

 

 

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