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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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bob Gould


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
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

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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