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| CINCINNATI STYLE CHILI | |
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4 c. water 2 lb. ground beef (do not brown) 2 onions, chopped 1/2 tbsp. allspice 2 dashes Worcestershire 1/2 tbsp. cumin 1 tbsp. garlic powder 1 tbsp. sugar 1 1/2 tbsp. vinegar 1/2 tbsp. black pepper 1 tsp. cinnamon 2 tbsp. chili powder 1/2 tsp. red pepper 2 tsp. salt 2 sm. cans tomato paste 2 bay leaves 1/2 tbsp. cocoa Mix all ingredients and cook 4 to 6 hours. Remove bay leaves before serving. | |
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recipe reviews #29854
Michael (Massachusetts) says:
I have made this chili and although it says cook 4 or more hours, you will find yourself cooking it for less. Also, this recipe does not provide a yield and it will yield quite a lot. Feel free to freeze in containers any leftovers. This chili soup is not like any chili you have had and it is something I crave so I make it often at home and freeze it since I no longer live in Cincinnati and New England is not a chili hot spot. Enjoy
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