Delicious Cincinnati Chili
Delicious Cincinnati Chili recipe
Yield
40 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
onions
chopped |
|
| 6 | cloves |
garlic
minced |
|
| 4 | pounds |
ground chuck (ground beef)
|
|
| ⅓ | cup |
chili powder
|
*
|
| 2 | tablespoons |
paprika
|
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
allspice
ground |
|
| 1 | teaspoon |
oregano
dried, crumbled |
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
mace
ground |
|
| 1 | each |
bay leaves
|
*
|
| 3 | cups |
water
|
|
| 16 | ounces |
tomato sauce
|
|
| 2 | tablespoons |
white wine vinegar
|
|
| 2 | tablespoons |
molasses
|
|
| 1 | x |
spaghetti
|
*
|
| 1 | x |
red kidney beans
|
*
|
| 1 | x |
onions
chopped |
*
|
| 1 | x |
cheddar cheese
grated |
*
|
| 1 | x |
oyster crackers
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
onions
chopped |
|
| 6 | cloves |
garlic
minced |
|
| 1.8 | kg |
ground chuck (ground beef)
|
|
| 79 | ml |
chili powder
|
*
|
| 3E+1 | ml |
paprika
|
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
coriander
ground |
|
| 5 | ml |
allspice
ground |
|
| 5 | ml |
oregano
dried, crumbled |
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
ground |
|
| 1.3 | ml |
mace
ground |
|
| 1 | each |
bay leaves
|
*
|
| 7.1E+2 | ml |
water
|
|
| 462.4 | ml/g |
tomato sauce
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 3E+1 | ml |
molasses
|
|
| 1 | x |
spaghetti
|
*
|
| 1 | x |
red kidney beans
|
*
|
| 1 | x |
onions
chopped |
*
|
| 1 | x |
cheddar cheese
grated |
*
|
| 1 | x |
oyster crackers
|
* |
Directions
In a large heavy kettle, cook the onions and the garlic in a little oil over moderate heat, stirring, until the onions are softened.
Add the beef, and cook the mixture, stirring and breaking up the lumps, until the beef is no longer pink.
Add the chili powder, paprika, cumin, coriander, allspice, oregano, cinnamon, cloves and mace and cook the mixture, stirring, for 1 minute.
Add the bay leaf, water, tomato sauce, vinegar, and molasses.
Simmer the mixture, uncovered for 2 hours, or until thickened but still soupy, stirring occasionally.
Add more water if necessary to keep the beef barely covered.
