Cincinnati Chili

Serves: 9
Total Calories: 742


2 - 3 pounds ground beef
1 quart cold water
1 (6-ounce) can tomato paste
2 large onions, chopped (about 1 1/2 cups)
1 1/2 tablespoons vinegar
1 teaspoon Worcestershire sauce
1 garlic clove, chopped fine
2 tablespoons chili powder
5 bay leaves
2 teaspoons cinnamon
1 teaspoon allspice
2 cayenne pepper (more to taste)
1 1/2 tablespoons unsweetened cocoa
salt and pepper to taste
1 1/2 pounds cooked spaghetti
1 pound Cheddar cheese, grated
1 box oyster cracker
1 (16-ounce) can kidney beans
1 onion, chopped fine (optional)


Crumble raw ground beef into water. Add all ingredients except spaghetti, cheese, crackers, beans, and onions, and bring to a boil. Stir well, breaking all the meat up before it cooks. Cover and simmer 2 or more hours, stirring occasionally.

The proper way to serve this chili is over spaghetti on an oval dish. (There should be a piece of pepper for every serving for absolute authenticity.) For “3-Way,” top it off with a pile of grated cheese with a dish of crackers on the side. To make a “4-Way,” add a spoonful of onions before the cheese is placed on top. For a “5-Way,” add warmed beans in addition to onions and cheese.

Nutritional Facts:

Serves: 9
Total Calories: 742
Calories from Fat: 198

This Cincinnati Chili recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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