Cincinnati Chili II

Cincinnati Chili II

  • Prep Time: 15 mins
  • Total Time: 1 hrs 45 mins
  • Servings: 8

    • About This Recipe

    “This is my family’s favorite Chili.We serve this over Spaghetti.Can be served with Cheddar Cheese, Kidney Beans, Onionsand Oyster Crackers”

    Ingredients

  • 2lbsground beef
  • 1quartwater
  • 2mediumonions, finely grated
  • 2 (8ounce) cans tomato sauce
  • 5wholeallspice
  • 1/2 teaspoonred pepper
  • 1teaspooncumin seed, ground
  • 4tablespoonschili powder
  • 1/2 ounceunsweetened chocolate( 1/2 sq.)
  • 4garlic cloves, minced
  • 2tablespoonsvinegar
  • 1largebay leaf, whole
  • 5wholecloves
  • 2teaspoonsWorcestershire sauce
  • 1 1/2 teaspoonssalt
  • 1teaspooncinnamon

    • Directions

  • In a 4 quart saucepot, add ground beef to water. Stir until beef separates to a fine texture. Boil slowly for half an hour.
  • Add all other ingredients. Stir to blend, bringing to a boil; reduce heat and simmer uncovered for about 3 hours.
  • Last hour, pot may be covered after desired consistency is reached.
  • Chili should be refrigerated overnight so that fat can be skimmed from the top before reheating.
  • If you use very lean (95% or higher) beef you may not need to skim.

    • Reviews

  • “My husband had prepared this recipe for dinner and mentioned he only cooked it for an hour(instead of 3hrs.) since he had not read the instructions, and it was delicious. Simmering for three hours will be fabulous the next time! Thanks in Festus, MO”

  • “Very good. I substituted 1 can tomato soup for 18oz can of tomato sauce. Made the contrasts sweeter.”

  • “This is one of the best chili recipes I’ve ever had.I always make a double batch and freeze 1/2 in individual containers!”

  • “best i”ve had in a long time 7/19/01″

  • “This was very nice, but my picky DH from Cincinnati didn’t like it as well as the one I usually make (Cincinnati Hubby’s Cincinnati Chili, which I just posted).This is very similar to the one we usually use, but with a little less body and richness.It was very good and, of course, smelled just wonderful while it was cooking!”

  • “I absolutely love this recipe!The spices are just perfect, and the aroma that filled the house while making it was intoxicating.”

  • “I’ve been looking for a recipe for this!It’s just as good as I remember!Thanks”

  • “I only used 1/4 the ammount of Chili Powder just to be cautious, otherwize I followed the recipe exactly, HOLY MOSES! This is one hot chili. It was very satisfying with spaghetti and lots of bread and butter, but I think that it needs beans or something starchy in it to quell the heat.”

  • “This is the same recipe my momhas always used and I *love* it! My favorite way to eat this is as a “Chili Sandwich”: hot dog bun with cheddar cheese, mustard, chili and more cheese on top. Also works for a coney sauce on hot dogs (both like Skyline serves). Yum yum and yum!!”

  • “Three words come to mind: Yummy, Yummier, Yummiest!! This was excellent, I simmered for 4 hour. I had no Tomato sauce so I added 2 10 oz. cans Rotel Tomato’s and Chilli’s. I like my chili spicy so I increased the Red Pepper to one Tablespoon. The only Allspice I had was ground, so I used one teaspoon of this. For the one quart of water I used one can of beef broth and added enough water to make one quart.”

  • “I really liked this chili, although I didn’t quite like it 5 stars worth,maybe 4 1/2. I added a can of kidney beans while it was simmering and I severed it over vermacelli and served it with cheese and sour cream.Because of the cinnamon and chocolate which makes it a little sweet, it was different from any chili I have ever had.On the other hand, picky DH didn’t really care for it because it was too sweet for him.Oh well, there’s no accounting for taste.”

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