Cincinnati Chili

* Exported from MasterCook *

Cincinnati Chili

Recipe By : Tri-State-Online
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb beef, veal or turkey -- ground
1 qt tomato juice
1 tsp cinnamon
1 tsp cumin -- ground
1 whole onion
1 dash Worcestershire sauce
1/8 tsp garlic powder
4 tsp chili powder
1 tsp allspice
1 tsp pepper
1 tsp red pepper
5 bay leaves

Combine meat & tomato juice. Mash together. Add remaining
ingredients. (The onion should be peeled and placed in the pot--remove
when chili is finished) Bring to a boil--reduce to simmer 1 1/2 hours.
Remove the 5 bay leaves. Cool to remove any fat from the top,
preferably overnight.
Serve over weiner with onions, mustard, and grated cheddar for a cheese
coney.
Serve over spaghetti for a chili spaghetti
Serve over spaghetti with cheese for a 3-way; add onions for a 4-way,
add beans for a 5-way. Mary Curtis


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