Cincinnati Chili
Category: Entrees
Difficulty: Medium
Time: 300 minutes
Yield: 8 servings
Chili to put on pasta or hot dogs
Ingredients
- 2 pound ground beef
- 1 quart water
- 2 medium sized onions, finely grated
- 16 ounces tomato sauce (2 cans)
- 5 whole allspice
- 1/2 teaspoon ground red pepper.
- 1 teaspoon ground cumin seed
- 2 Tablespoons chili powder
- 1/2 ounce (1/2 square) unsweetened chocolate
- 4 garlic cloves, minced
- 2 Tablespoons vinegar
- 1 large bay leaf
- 5 whole cloves
- 2 teaspoon Worcestershire sauce
- 1 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- In a 4 quart sauce pot, add ground beef to water; stir in until beef separates to a fine texture. Boil slowly for 1/2 hour. Add all other ingredients. Bring to a boil, stirring to blend. Reduce heat and simmer uncovered for about 3 hours. During the last hour, pot may be covered after desired consistency is reached. Chili should be refrigerated overnight so fat can be skimmed from top before re-heating.
Notes
Best when served over pasta and topped with American cheese and/or onion.