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Cincinnati Chili/Authentic

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B3, B12, C, D, P
    MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 quart Water

    2. 2 pounds Ground beef

    3. 4 tablespoons Chili powder

    4. 2 medium Onions -- grated

    5. 2 tablespoons Vinegar

    6. 16 ounces Tomato sauce

    7. 1 large Bay leaf

    8. 5 Whole allspice

    9. 5 Whole cloves

    10. 1/2 teaspoon Red pepper

    11. 2 teaspoons Worcestershire sauce

    12. 1 teaspoon Ground cumin seeds

    13. 1/2 ounce Bitter chocolate

    14. 1 1/2 teaspoons Salt

    15. 4 Garlic cloves

    16. 1 teaspoon Cinnamon

    Instructions Jump to Ingredients ↑

    1. Add ground beef to water in 4 quart pot; stir until beef separates to fine texture. Boil slowly for 30 minutes. Add all other ingredients; stir to blend. Bring to a boil; reduce heat and simmer uncovered about 3 hours. For last hour the pot may be covered if desired consistency has been reached. Chili could be refrigerated over night so that the fat can be lifted from top before reheating and serving. Serve over cooked spaghetti, top with chopped onions, shredded cheddar cheese (either or both are optional as are the oyster crackers).

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