2 pounds ground beef
1 teaspoon cumin
1/2 teaspoon red pepper
1/2 teaspoon cinnamon
1/2 teaspoon cocoa powder
1 or 2 large chopped onion
4 dashes Worcestershire sauce
4 or 5 minced garlic cloves
12 oz tomato paste
4 tablespoons chili powder
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon vinegar
1 tablespoon all spice
4 bay leaves
Boil water in a large pot, crumble meat and cook, then drain. For best results, run meat through food processor afterward to smooth out the larger chunks.
Put all ingredients in crock pot on high and add water until you gain the right consistency. Cook for 2.5 to 3 hours. Serve over angel hair pasta with a heaping helping of thinly sliced cheddar for a three-way. Add onions or beans for a four-way and both for a five-way.
Friday, January 30, 2009
Cincinnati-Style Chili Recipe
Posted by Chris Wesseling at 5:56 PM
Labels: Cincinnati Chili Recipe
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