Frank's Recipes! Cincinnati Chili

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Cincinnati Chili

Serving Size : 10

2 tablespoons canola oil
2 pounds ground round, or equivalent
1 quart cold water
6 ounces tomato paste
2 large onions, chopped fine
1 1/2 tablespoons white vinegar
1 teaspoon worcestershire sauce, Lea and Perrins perferred
1 clove garlic, crushed
3 tablespoons chili powder, or more if needed
2 bay leaves
2 teaspoons cinnamon
1 teaspoon allspice
3 whole cloves, crushed
2 teaspoons cayenne pepper, or as needed
1 1/2 tablespoons unsweetened cocoa
salt and pepper, to taste

In a heavy gauge pot - heat oil, add beef until brown, add onions and water and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 2 - 3 hours. Adjust with salt and pepper to taste. Remove Bay Leaves before serving.

Per serving: 279 Calories (kcal); 19g Total Fat; (61% calories from fat); 19g Protein; 9g Carbohydrate; 63mg Cholesterol; 231mg Sodium
Food Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : In Cincinnati the true enthusiasts have their Chili 1 to 5 ways:

1. Plain
2."Two Way" - Spaghetti and Chili
3."Three Way" - Chili, Spaghetti, and Cheddar Cheese
4."Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions
5."Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans

NOTE:
Remove Bay Leaves before serving.