~ 2 Versions of Cincinnati Chili ~
4 cups water
1/2 Tbsp. black pepper
2 lbs. ground beef (do not brown)
1 tsp. cinnamon
2 onions, chopped fine
2 Tbsp. chili powder
1/2 Tbsp. allspice
1/2 tsp. red pepper
2 dashes Worcestershire sauce
2 tsp. salt
1/2 tsp. cumin
2 sm. cans tomato paste
1 Tbsp. garlic powder
2 or 3 bay leaves
1 1/2 Tbsp. vinegar
1/2 Tbsp. cocoa
1 Tbsp. sugar
Mix all ingredients together, and cook for 4 to 6 hours.
Remove Bay Leaves Before serveing!!
This Chili Tastes Best If Chilled Over Night And Served Next Day!
I got this recipe from my Mother-In-Law
Thank's Mom for one of Jerry's favorite recipes!
I know you may never get to see this, But Big Warm Thank You Hugs
~ Still Another Cincinnati Chili Recipe ~
3 lbs. Ground beef ( do not brown )
6 med. onions, chopped fine
3 pts. canned tomatoes
1 Tbsp. paprika
2 Tbsp. allspice
1 tsp. cinnamon
1 tsp. celery seed
1 tsp. red pepper
2 bay leaves
2 cloves garlic, chopped fine
2 Tbsp. chili powder
salt to taste
Sm. can tomato juice
Put onions, garlic, and tomatoes in a blender or food procerror
and make a puree with them. Put all ingredients (except tomato juice)
into a large pot. Mix well, and bring to a a boil. Simmer for 4 hours,
then add tomato juice.
In a crock pot, this can be allowed to cook all day.
this can also be refrigerated and tastes best second day
Skim grease off top after it comes out of the fridge
Thanks Mom for this one too!!
For a variation and a delicious way to enjoy these 2 recipes
Serve over Spaghetti, with Red Kidney beans,
Shredded cheddar cheese,
Chopped onions
Have Oyster crackers handy too
In Cincinnati this is called 1 way .... 2 way .... or a 3 way
depending on the toppings you choose to use!
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Email: conniea53@yahoo.com
