Cincinnati Chili
Soups
Ingredients
1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds lean ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
pinch ground hot red pepper
1 bay leaf
1/2 ounce (1/2 square) unsweetened chocolate
2 cans (13 3/4 ounces each) beef broth
1 can (15 ounces) tomato sauce
2 tablespoons cider vinegar
Instructions
Heat oil in large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up clumps with wooden spoon, until browned. Add chili powder, cinnamon, cumin, allspice, cloves, red pepper, bay leaf, chocolate, broth, tomato sauce and vinegar; stir to mix well. Bring to boiling. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Refrigerate overnight. Remove and discard bay leaf. Reheat gently over medium heat. Serve over hot drained spaghetti.
Notes
Associated Recipes
Yield
Source
Jan's Favorite Recipes