Cincinnati Chili - cooking recipe

Ingredients
    2 lb. ground chuck
    1 Tbsp. salt
    1/2 Tbsp. black pepper
    1/2 Tbsp. red pepper (do not double)
    1 Tbsp. cinnamon
    1 toe garlic, minced or garlic powder
    2 large onions, chopped
    2 (8 oz.) cans tomato sauce
    1 1/2 Tbsp. vinegar
    1/2 Tbsp. allspice
    2 Tbsp. chili powder
    1/2 Tbsp. cumin
    4 whole small bay leaves
    2 dashes Worcestershire sauce
    1 qt. water
Preparation
    Boil meat in quart of water slowly until redness leaves.
    Add remaining ingredients.
    Bring to a boil and then simmer for 3 to 4 hours.
    Remove bay leaves when done.
    If desired, add cracker meal to thicken.
    Serve plain, with cheese or over a bed of spaghetti, topped with Colby Longhorn cheese.

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