Free Recipe Cincinnati Chili #3
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Cincinnati Chili #3 Recipe
1 qt Water
2 md Onions; grated fine
2 cn (8-oz) tomato sauce
5 Whole allspice
1/2 ts Red pepper
1 ts Cumin seed; ground
4 tb Chili powder
1/2 oz Chocolate; unsweetened,
-bitter
2 lb Ground beef
4 Cloves garlic
2 tb Vinegar
1 lg Bay leaf; whole
5 Whole cloves
2 ts Worcestershire sauce
1-1/2 ts Salt
1 ts Cinnamon
Cincinnati Chili #3 Preparation
From: asher@mcs.com Date: Fri, 26 Apr 1996 16:28:57 -0500 (CDT) Add ground beef to water in 4-quart pot, stir until beef separates to a very fine texture. Boil slowly for half an hour. Add all other ingredients. Stir to blend, bringing to a boil. Reduce heat and simmer, uncovered, for about three hours. The last hour, pot may be covered after desired consistency is reached. Chili should be refrigerated overnight so that fat can be lifted from the top before reheating and serving. Serves eight. Serve three-way , with macaroni or spaghetti and grated cheese, four-way as above with kidney beans, or five-way with beans and chopped onions. From Cincinnati newspaper clipping;no date on clipping, I think it”s perhaps 10 years old or so. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #60 From the MasterCook recipe list.
Cooking Temperature:
Recipe Serves: 8
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