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Cincinnati Chili

One of my favorite meals to serve for a fall dinner party is Cincinnati chili. It is an easy meal that can be made ahead and it always gets rave reviews!

This picture doesn’t do it justice. There is a nice broth that coats the noodles and we load the top with shredded cheese. You can even add a little crunch with corn chips and spice it up with chopped onions on top!

Cincinnati Chili Recipe

4 medium onions, finely chipped

8 cloves garlic (optional), finely minced

4 pounds lean ground beef

8 cups beef broth

2 – 15 ounce cans tomato sauce

1 teaspoon ground allspice

2 bay leaves

4 Tablespoons cider vinegar

1 ounce unsweetened chocolate

1/2 teaspoon ground cloves

2 boxes rotini pasta or spaghetti noodles

Chili Spice Mix

Mix the following together to make a paste

3 Tablespoons chili powder

1/2 teaspoon cayenne

1 teaspoon ground cumin

1 teaspoon flour

2 Tablespoons water

 

In large pot brown hamburger, add in onions and garlic and cook until onions are translucent. Drain any fat. Add the beef broth, tomato sauce and allspice. Cook over low heat for about 1/2 hour. Stir in the chili paste mixture.  Add bay leaves, ground cloves, vinegar, chocolate and salt, to taste.

Cover and cook over low heat for about an hour. I like to let it simmer for about 3 hours. Don’t let it get too thick. More broth can be added.

This amount will feed about 15 (or more)

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