Cincinnati Chili
CINCINNATI CHILI
2 lbs ground beef (use the good stuff, less greasy)
2 med onions, chopped
1 qt water
1 16 oz can tomatoes
1 1/2 t vinegar
1 t Worcestershire sauce
1 t chili powder
2 t ground cumin
1 1/2 t allspice
1 1/2 t salt
1 t Cheyenne
1 t ground cinnamon
1/2 t garlic powder
2 bay leaves
6 servings hot cooked spaghetti
1 1/2 carton oyster crackers
1 C chopped onion
1 can kidney beans (heated)
Combine ground beef, 2 med onions, water in a sauce pan. Simmer until beef turn
brown (yes, you boil it,not brown it). Add additional ingredients on list thru the
bay leaves. Simmer covered 3 hours. If you have time chill the chili, and lift fat
layer off the top,otherwise strain off or spoon off the fat.
Serve chili over spaghetti with your choice of toppings:cheese,
crackers, onions or beans or everything.
ROBBIE WARINNER (TPBS20B)
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