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Cincinnati Chili

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Ingredients

Adjust Servings:
2 lbs ground chuck
2 medium onions, finely chopped
1 quart water
2 8 ounce cans tomato sauce
1/2 teaspoon allspice
1 teaspoon garlic powder
4 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves

Nutritional information

316.5
Calories
192 g
Calories From Fat
21.4 g
Total Fat
8.5 g
Saturated Fat
78.4 mg
Cholesterol
997.5 mg
Sodium
10.4 g
Carbs
3.8 g
Dietary Fiber
4.4 g
Sugars
22.1 g
Protein
332 g
Serving Size

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Cincinnati Chili

Features:
    Cuisine:

    This is so good. Have made this several times. It is now a "regular" dinner menu item.

    • 215 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Cincinnati Chili, The thing that makes Cincinnatians’ recipes different from the way you and I would start cooking the chili is not only the spices, but also the method. They do not start by browning the meat, but by boiling it!, This is so good. Have made this several times. It is now a “regular” dinner menu item., I have never made Cincinnati Chili until today. My husband mentioned it a few months ago so I wanted to make it. I had read all of the reviews before I tackled this recipe. Some mentioned that the cloves and cinnamon are too strong. use cinnamon sticks in the ubiquitous Vietnamese noodles, pho. Cinnamon powder is put in a cloth spice bag and discard when done. So I put in 2 2″ cinnamon sticks and 1 T of whole cloves in a spice bag. You can wrap the cloves in a coffee filter, wrap completely and tie in kitchen twine. Since I grind my own beef, I simply slide the freshly ground meat into the boiling water, stir with a wooden spoon. Or like someone suggested, use the stick blender to break up the meat. I skipped the onion since quite a few folks from Cincinnati said onion is a “way”, not in the chili itself. used 1 1/2 Tablespoons of raw cacao powder and 1/2 T of butter instead of the 1/2 oz. unsweetened chocolate. used the same measurement for the rest of the ingredients. Once done, discard the clove bag and cinnamon sticks. My husband loved it with raw chopped onion and shredded cheddar cheese. He said it is a keeper.


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    Steps

    1
    Done

    Bring the Water to the Boil and Add the Ground Beef. Stir Until the Beef Is Separated and Add the Rest of the Ingredients.

    2
    Done

    Reduce Heat and Simmer, Uncovered, For 2 to 3 Hours, or Until Thickened. Cool, Then Refrigerate Overnight. Skim Off Any Accumulated Fat and Reheat the Chili.

    3
    Done

    Serves With Any or All of the Following Accompaniments:

    4
    Done

    1 Way: Cooked Spaghetti.

    5
    Done

    2 Way: Finely Grated Cheddar Cheese

    6
    Done

    3 Way: Chopped Raw Onion

    7
    Done

    4 Way: Cooked Kidney Beans

    8
    Done

    5 Way: Oyster Crackers.

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