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Cincinnati Chili
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    Cincinnati Chili

  • 5 pounds lean ground beef, chili grind (I use 4 pounds of 7% fat beef, and 1 pound of ground pork)
  • 3 cups water
  • 2 tablespoons vinegar
  • 2 tablespoons liquid beef stock base
  • 1/2 cup plus 1 tablespoon tomato paste
  • 1 tablespoon onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1/8 cup ground cinnamon
  • 1 tablespoon unsweetened cocoa
  • 1 teaspoon ground cayenne pepper -- (1 to 1 1/2) (can be adjusted to taste)
  • 1 tablespoon ground oregano
  • 1 tablespoon ground cardamom
  • 1 tablespoon ground coriander
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground tarragon
  • 1/2 teaspoon ground allspice
  • In a large Dutch oven or heavy soup pot, combine the ground beef, water, vinegar, beef stock base, tomato paste, onion powder, garlic powder, = sugar, salt and pepper. Over medium heat, bring the mixture to a simmer. Stir to combine. Lower the heat to low and cover. Cook for 9 hours, stirring occasionally.

    Remove the lid, and stir in the cinnamon, cocoa, cayenne pepper, oregano, cardamom, coriander, cumin, cloves, thyme, tarragon and = allspice. Cook over low heat for one additional hour.

    The chili can be served at once or frozen for up to four months. She usually makes me serve it over spaghetti, with grated cheese, chopped onions and oyster crackers. I also usually give it a dash of powder or sauce once it hits my bowl.

    From:   Dave Drum
    Posted By:   Frank Stendal, gblastn@teleport.com
    Post Date:   Sun, 26 Sep 1999

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