Cookbook:Cincinnati-Style Chili

From Wikibooks, open books for an open world
Jump to: navigation, search

Cookbook | Ingredients | Recipes

Ingredients[edit]

  • 2 pounds ground beef
  • 1 quart cold water
  • 1 (6-ounce) can tomato paste
  • 2 medium onions, finely chopped
  • 2 cloves of garlic, minced
  • 1 Tablespoon vinegar
  • 1 teaspoon Worcestershire sauce
  • 3 Tablespoons chili powder
  • 1 Tablespoon salt
  • 2 teaspoons unsweetened cocoa
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon marjoram
  • 1/8 teaspoon ground cloves
  • 2 bay leaves

Procedure[edit]

  1. Crumble the raw ground beef into the cold water. Add remaining ingredients and spices. Stir well, breaking the meat up before cooking. Cover and simmer over low heat for two hours, stirring occasionally. Refrigerate and remove solidified grease.
  2. Reheat and serve in a variety of combinations which can include spaghetti, cooked pinto or red beans, shredded cheese and minced onion depending on the way you like it. May also be used as coney sauce with shredded cheese, minced onions and mustard