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Cincinatti Chili Recipe

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This recipe for Cincinatti Chili, by , is from Clarington UMC, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelly Rice


1 qt. Cold Water
2 lbs. Ground Beef
2 c. Crushed Tomato
2 Yellow Onions, dices
4 cloves Garlic, minced
1 Tbsp. Worcestershire Sauce
1 Tbsp. Unsweetened Cocoa
1/4 c. Chili Powder
1 tsp. Cayenne
1 tsp. Cumin
2 Tbsp. Cider Vinegar
1 Bay Leaf
1/4 tsp. Cloves, ground
1 tsp. Cinnamon
1 1/2 tsp. Salt

Add beef and water to a 4 qt. pot. Bring to a simmer while stirring until the beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients. Simmer uncovered on low for 3 hours. Add water as needed if chili becomes too thick. Remove bay leaf. Refrigerate chili overnight. The next day, remove the layer of fat from top before reheating and serving.
Optional: serve chili over cooked spaghetti and add shredded cheese.




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