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Print this Recipe    Cincinnati 13

Cincinnati Chili

2 tablespoons oil
2 1/2 lbs ground beef
1 quart cold water
6 oz tomato paste
2 large onion (diced)
1 1/2 tablespoons vinegar
1 tsp Worcestershire sauce
1 clove garlic (crushed)
2 tablespoons chili powder
5 bay leaves
2 tsps cinnamon
1 tsp allspice
2 tsps cayenne pepper
1 1/2 tablespoons unsweetened cocoa
salt and pepper to taste

In a heavy gauge pot - heat oil, add beef until brown, add onions
and water and bring to a boil. Reduce to a simmer and add tomato
paste and all other ingredients and let simmer 1 1/2 - 2 hours.
Adjust with salt & pepper to taste. Remove Bay Leaves before serving.

In Cincinnati the true enthusiasts have their Chili 1 to 5 ways:

1. Plain
2."Two Way" - Spaghetti & Chili
3."Three Way" - Chili, Spaghetti, and Cheddar Cheese
4."Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions
5."Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Oyster Crackers

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