"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cincinnati Chili Recipe

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This recipe for Cincinnati Chili, by , is from From Lori's Kitchen, 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!

Lori Driscoll


2 lb. ground beef
2 T. olive oil
2 onions, chopped
4 cloves garlic, minced
2 cups BBQ sauce. Don't use a sweet one
4 cups water
2 T. chili powder
2 tsp. black pepper
1 oz. unsweetened chocolate, grated
1 tsp. ground cumin
1 tsp. turmeric
1/4 tsp. allspice
1 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground coriander
1/2 tsp. cardamom
2 tsp. salt

1. In a large pot, pour in the water and BBQ sauce. Break up the beef and add to the pot. Cook over medium heat stirring frequently to break up the meat. Cook for about 30 minutes.

2. While the meat is cooking, in a sauté pan heat the oil and cook the onions until tender. Add the garlic and cook for about a minute. Add to the meat.

3. Add the spices and simmer for about 15 minutes.




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