Cookbook:Cincinnati-Style Chili

Cincinnati-Style Chili
Category	Stew recipes
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• 2 pounds ground beef
• 1 quart cold water
• 1 can (6 ounces) 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
• 1 teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon cayenne pepper
• ½ teaspoon black pepper
• ½ teaspoon cinnamon
• ½ teaspoon allspice
• ¼ teaspoon marjoram
• ⅛ teaspoon ground cloves
• 2 bay leaves

Procedure

1. Crumble the raw ground beef into the cold water.
2. Add remaining ingredients and spices. Stir well, breaking the meat up before cooking.
3. Cover and simmer over low heat for two hours, stirring occasionally.
4. Cool, then refrigerate and remove solidified grease.
5. Reheat and serve as desired.

Notes, tips, and variations

• Serve over spaghetti. Top with cheese to make a Three-way, top with onions and cheese to make a Four-way, top with cooked pinto beans, onions and cheese to make a Five-way. May also be used as hot dog sauce with mustard and minced onions to make a Coney, adding shredded cheese to make a Cheese Coney.