Jack's easy cincy chili
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef |
| 15 | ounces | Can tomato paste |
| 2 | Bay leaves | |
| 1 | teaspoon | Cinnamon |
| 1½ | teaspoon | Salt |
| 1½ | teaspoon | Vinegar |
| 1½ | teaspoon | Ground allspice |
| 3 | cups | Water |
| ¼ | teaspoon | Garlic powder |
| 1 | Onion; finely minced | |
| 1 | teaspoon | Worcestershire sauce |
| 2 | teaspoons | Cumin |
| 1 | tablespoon | Chili powder |
| ½ | teaspoon | Crushed red pepper |
Directions
JACK WENTZEL FDGG51B
Combine all ingredients in sauce pot. Do NOT brown beef first!! Chop up meat with fork as it cooks. Simmer 3 hours, coverd, stirring occasionally. Meat shold be separated with fork while cooking, so that it is very fine. Serve over pasta; top with chopped onion, shredded COLBY cheese, kidney beans, oyster crackers, or any combination thereof.
I've noticed a few recipes to replicate the "Cincinnati Chili" recipe and coney sauce, and most seem to be really long, long, long and complicated. Her is the one we use here in Ohio, and believe me, it is IDENTICAL to Cincinnati Skyline Chili -- and VERY easy to make! Let me know how you like it!!! MM Format Norma Wrenn npxr56b. From Jack in Columbus/FDGG51B 06/30/92