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LOCATION: Recipes >> Chili >> Cincinnati 14

Print this Recipe    Cincinnati 14

Cincinnati Chili
Serves six to eight

2 to 2 1/2 lb. of ground beef
1 tbs. olive oil
1 1/2 tsp. ground cinnamon
2 tsp. ground cumin
3 tbs. chili powder
1/2 tsp. crushed red pepper
1 tsp. ground allspice
1 tbs. salt
1 medium onion, finely chopped
4 garlic cloves, crushed
1 12 ounce can tomato paste
1 15 ounce cans of tomato sauce
4 cups water
2 tbs. vinegar
2 tsp. Worcestershire sauce (optional)
4 bay leaves
1 oz. block unsweetened baking chocolate
1/2 tsp. Ground cayenne peppers (optional)

Add olive oil to a large (4-6 quart) pot over medium high heat.
Add ground beef and the next 8 ingredients. Stir while cooking
until meat is lightly browned. Add the tomato paste and tomato
sauce along with the water, vinegar, Worcestershire sauce, bay
leaves and chocolate. For more "fire", add the ground cayenne
(careful).

Bring to boil then reduce heat to low and simmer, uncovered, 1 1/2
to 2 hours. Stir, occasionally to prevent sticking.

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