Friday, October 8, 2010

Cincinnati Chili

I love the combination of these's not spaghetti, it's not chili, it's not spicy, it's not's just perfect.  I love the way that the aroma of this changes the longer it cooks.  When it has simmered for a few hours, you will then know what Cincinnati Chili is supposed to smell like....any other smell is a fraud.  I am thankful to my friend for sharing her recipe with me.

Cincinnati Chili
Source: my friend Melanie

1 1/2 pounds lean ground beef
1 (29 oz. can) tomato sauce
1 (14 oz. can) diced tomatoes
Small onion, diced
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 Tablespoon chili powder
1 Tablespoon white vinegar
2cloves garlic, minced 
3 bay leaves  
1 can red kidney beans 
1 pound spaghetti, cooked according to package directions, 
1 medium onion, diced 
cheddar cheese
Brown meat and add onions and garlic when almost brown. Cook until onions are clear. Add the rest of the ingredients. Cook slowly, 3-5 hours, covered. Remove bay leaves before serving. 
Serve on a bed of spaghetti noodles or on hot dogs. Top with plenty of grated cheddar cheese and freshly diced onions if desired.  ENJOY! 
*Sorry about the formatting of the recipe....Blogger can be soooo stubborn sometimes.  I couldn't get it changed....

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