"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Cincinnati Downriver Chili Recipe

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This recipe for Cincinnati Downriver Chili, by , is from Linda's Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Clute


2 lbs. ground beef
1 qt. cold water
1 (6 oz.) can tomato paste
2 medium onions, finely copped
2 cloves garlic, minced
1 T. vinegar
1 tsp. Worcestershire sauce
3 T. chili powder
1 tsp. salt
2 tsp. unsweetened cocoa
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. marjoram
1/8 tsp. ground cloves
2 bay leaves

1. Crumble the raw ground beef into the cold water.

2. Add remaining ingredients and spices. Stir well, breaking the meat up before it cooks.

3. Cover and simmer over low heat for two hours, stirring occasionally.

4. Refrigerate and remove solidified grease.

5. Reheat and serve in a variety of combinations, which can include with spaghetti, cooked pinto or red beans, shredded cheese and minced onion depending on the way you like it.

Number Of Servings:
Number Of Servings:
5 - 6
Preparation Time:
Preparation Time:
30 min. prep time; 2 1/2 hrs. cook time
Personal Notes:
Personal Notes:
Tastes just like Skyline chili.




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