Cincinnati Chili Recipe

Name: Cincinnati Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef ground; 3 each garlic cloves; 4 tablespoons chili powder; 1 1/2 teaspoons vinegar; 1 teaspoon cayenne pepper; 8 ounces tomato sauce; 1 tablespoon red pepper flakes; 32 ounces tomatoes, canned; 1 teaspoon cumin; 6 ounces tomato paste; 6 each bay leaves

Servings: persons

2 pounds beef ground
3 each garlic cloves
4 tablespoons chili powder
1 1/2 teaspoons vinegar
1 teaspoon cayenne pepper
8 ounces tomato sauce
1 tablespoon red pepper flakes
32 ounces tomatoes, canned
1 teaspoon cumin
6 ounces tomato paste
6 each bay leaves

1
Saute meat and onions together until the meat is brown and crumbly.
2
Drain.
3
Add vinegar tomato sauce stewed tomatoes tomato paste milk (with mace added) A-1 sauce garlic chili powder cayenne red pepper cumin bay leaves allspice cinnamon sugar.
4
Cook slowly for 2 to 3 hours.
5
Add water if needed so that it dosen't get too thick.
6
Serve in spaghetti.
7
Top with kidney beans and sprinkle the top with chopped onions and grated sharp chedder cheese.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds beef ground, 3 each garlic cloves, 4 tablespoons chili powder, 1 1/2 teaspoons vinegar, and more.

Yes, Cincinnati Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cincinnati Chili

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