Cincinnati Chili

Name: Cincinnati Chili
Total time: 14400 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds ground beef, turkey or chicken; 1 quart water; 1 medium size onion (grated fine); 2 (8 oz.) cans tomato sauce; 5 whole allspice (or 1 tsp ground allspice); 1/2 tsp cayenne pepper; 1/8 tsp nutmeg; 1 tsp ground cumin; 4 tbs chili powder; 2 tbs dry active yeast; 4 cloves garlic, chopped; 1 tbs red wine vinegar; 1 large bay leaf; 5 whole cloves (or ¾ tsp ground clove); 2 tsp worcestershire sauce; 1 1/2 tsp salt; 1 tsp cinnamon

Myles Levin @louise1472

Cincinnati Chili

Myles Levin @louise1472

Saved

Ingredients

4 hours

8 servings

2 poundsground beef, turkey or chicken
1 quartwater
1medium size onion (grated fine)
2 (8 oz.)cans tomato sauce
5whole allspice (or 1 tsp ground allspice)
1/2 tspcayenne pepper
1/8 tspnutmeg
1 tspground cumin
4 tbschili powder
2 tbsdry active yeast
4 clovesgarlic, chopped
1 tbsred wine vinegar
1large bay leaf
5whole cloves (or ¾ tsp ground clove)
2 tspworcestershire sauce
1 1/2 tspsalt
1 tspcinnamon

Saved

Steps

4 hours

1

Add ground meat to water in 4 qt. pot
2

Stir until meat separates to fine texture and boil slowly for 30 minutes.
3

Add all other ingredients. Stir to blend. Bring to boil. Simmer uncovered for three hours. Last hour pot can be covered after desired consistency is reached.
4

Refrigerate chili overnight so that fat can be lifted.
5

Serve over spaghetti with grated cheddar cheese, kidney beans and raw onions as topping