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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cincinnati Chili Recipe

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This recipe for Cincinnati Chili, by , is from Bob's 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:  
Bob Gould

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs ground beef
3/4 cup chopped onion
1 1/2 tbsps grated carrots
1/2 cup chopped celery
3 tbsps chopped green onions
1 1/2 cup beef broth
Spice
1 1/2 tbsps chili powder
1 tsp cumin
1/2 tsp oregano
2 minced garlic
1/8 tsp cayenne pepper
1/4 tsp salt more for taste
1 1/2 dash pepper
2 tsps vinegar
1 tsp chocolate syrup
1 1/2 bay leaves
1/4 tsp louisand hot sauce
1 1/2 cups tomato-vegetable juice
1 1/2 tbsp tomato paste
1/2 cup tomato sauce
1 1/2 cup water
1 tsp vinegar
1 1/2 bay leaves
3/4 can chopped green chili
2 cups drained/chopped stewed tomatoes
3 cans drained/rinsed kidney beans (I use both dark and light beans)
1/2 tsp lemon juice
these are use in case someone would like to add to their chili)
shredded cheddar cheese
sour cream
chopped onions

Directions:
Directions:
cook beef, onion, carrots, green pepper, and celery in Dutch oven or large pot over med/high heat until beef is no longer pink, stirring often, drain. Add beef broth and simmer for 5 minutes. Combine spices and stir into beef mixture. Add tomato sauce, tomato pasta, water, stewed tomatoes, beans and lemon juice. Bring to a boil, reduce heat and simmer 1 to 1 1/2 hours, stirring occasionally. Remove bay leaf with a slotted spoon discard. Top with extra cheese, onions and or sour cream on each serving served.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
about 45 minutes
Personal Notes:
Personal Notes:
I won first prize at a cook off

 

 

 

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