Cincinnati Chili

Name: Cincinnati Chili
Ingredients: 2 lb. ground chuck; 1 Tbsp. salt; 1/2 Tbsp. black pepper; 1/2 Tbsp. red pepper (do not double); 1 Tbsp. cinnamon; 1 toe garlic, minced or garlic powder; 2 large onions, chopped; 2 (8 oz.) cans tomato sauce; 1 1/2 Tbsp. vinegar; 1/2 Tbsp. allspice; 2 Tbsp. chili powder; 1/2 Tbsp. cumin; 4 whole small bay leaves; 2 dashes Worcestershire sauce; 1 qt. water

15 ingredients

6 steps

Ingredients

2 lb. ground chuck
1 Tbsp. salt
1/2 Tbsp. black pepper
1/2 Tbsp. red pepper (do not double)
1 Tbsp. cinnamon
1 toe garlic, minced or garlic powder
2 large onions, chopped
2 (8 oz.) cans tomato sauce
1 1/2 Tbsp. vinegar
1/2 Tbsp. allspice
2 Tbsp. chili powder
1/2 Tbsp. cumin
4 whole small bay leaves
2 dashes Worcestershire sauce
1 qt. water

Directions

1

Boil meat in quart of water slowly until redness leaves.
2

Add remaining ingredients.
3

Bring to a boil and then simmer for 3 to 4 hours.
4

Remove bay leaves when done.
5

If desired, add cracker meal to thicken.
6

Serve plain, with cheese or over a bed of spaghetti, topped with Colby Longhorn cheese.