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Title: Cincinnati Chilli
Categories: Beef, Pork, Herbs, Vegetables, Pasta
Yield: 8 servings
1 lb Ground beef
1 lb Ground pork
4 md Onions; chopped
6 cl Garlic; minced
32 oz Kidney beans (2 cans); *
- rinsed, drained
28 oz Can crushed tomatoes
1/4 c White vinegar
1/4 c Baking cocoa
2 tb Worcestershire sauce
2 ts Hot pepper sauce
1 ts Sugar
2 tb Chilli spice mix
4 ts Ground cinnamon
3 ts Dried oregano
2 ts Ground cumin
2 ts Ground allspice
3 Bay leaves
Salt & pepper
Hot cooked spaghetti
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Cheddar cheese; shredded
Sour cream
Tomatoes; chopped
Green onions
* Lose the kidney beans in favour of pinto beans or
Brooks Chili Hot Beans. No need to drain or rinse and
you'll have a much nicer chilli. - UDD
In a Dutch oven, cook the beef, pork and onions over
medium heat until meat is no longer pink, breaking meat
into crumbles. Add garlic; cook 1 minute longer. Drain.
Add the beans, tomatoes, vinegar, cocoa, sauces, sugar
and seasonings; bring to a boil. Reduce heat; cover and
simmer for 1-1/2 hours.
Discard bay leaves. Serve with spaghetti. If desired,
garnish with cheese, sour cream, tomatoes and onions.
Recipe by Edith Joyce, Parkman, Ohio
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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