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Cincinnati Chili

by on January 2, 2011 in Beef, Main Courses January 2, 2011 BeefMain Courses
See post on Jill Wilkins’s site!
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Level: Easy

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Description

Gluten free and fabulous

Ingredients

  • 2 cups Beef Broth
  • 15 ounces, fluid Tomato Sauce
  • 1-½ teaspoon Cinnamon
  • 2 whole Cloves
  • ¼ teaspoons Allspice
  • 3 Tablespoons Chili Powder
  • 1 teaspoon Ground Cumin
  • 3 Tablespoons Brown Sugar
  • 4 Tablespoons Cocoa Powder
  • 1 whole Bay Leaf Broken In Two Pieces
  • ½ teaspoons Salt
  • 2 Tablespoons Cider Vinegar
  • 2 pounds Ground Beef
  • 1 pound Spaghetti Noodles, Cooked
  • Optional Toppings: Shredded Cheddar Cheese, Chopped Onions, Etc

Preparation

In a large kettle whisk together beef broth, tomato sauce, cinnamon, cloves, allspice, chili powder, cumin, brown sugar, cocoa powder, bay leaf, salt, and cider vinegar. Stir in beef until broken up completely and blended. Bring to a boil then reduce heat to a high simmer (low/medium heat). Stir occasionally for 2 hours. Layer the sauce on top of cooked pasta and top with cheddar and onions.

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Profile photo of darlinhollywood

darlinhollywood on 1.27.2011

OMG this is a taste from home! Good stuff! Thanks for the share!

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