Cincinnati Chili - Kate Connally

Recipe Ingredients

1		Beef broth
2 lbs	908g / 32oz	Ground beef
1/4 cup	15g / 0.5oz	Onion flakes
4 tablespoons	60ml	Chili powder
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Ground cumin
3/4 teaspoon	3.8ml	Instant minced onions
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Ground cloves
1/8 teaspoon	0.6ml	Ground red pepper - (cayenne)
1		Bay leaf
1		Tomato sauce
2 tablespoons	30ml	Cider or white vinegar
1/2 oz	14g	Unsweetened chocolate

Recipe Instructions

Boil beef broth in a 4-qt. saucepan. Slowly add beef to broth until meat separates into small pieces. Cover and simmer 30 minutes. Add remaining ingredients and mix well.

Bring to boil. Reduce heat, simmer, covered, 1 hour, stirring occasionally. Refrigerate overnight. Skim off fat and reheat.

Serves 6.

I don't know about you but I think the first one sounds so much better that the second one. That's why I never tried the second one.

Source:
Karen Ray

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