Wednesday, December 12, 2012

Cincinnati Chili




Kate here again with another recipe. This dish goes together quickly and then simmers for an hour. This recipe comes to me from my brother-in-law, Paul. He served his mission in Kentucky and Ohio and brought back this recipe. It quickly became a family favorite. My daughter requested it for her birthday dinner this year. So let's get started.
First, you'll need1 ½ lbs. ground beef.

Next, throw in one chopped onion and one minced garlic clove and brown together.

Then you'll need 3 15-ounce cans tomato sauce, 1 T. vinegar, and 1 T. Worcestershire sauce. Pour those ingredients into the pan with the browned ground beef, onion, and garlic.

Next you'll add a slew of spices:
½ tsp. salt
1 tsp. cumin
1 tsp. allspice
1 tsp. ground cinnamon
1 tsp. red pepper
1 tsp coca
1 T. chili powder

Stir everything together and bring to a boil.
Reduce heat to low and simmer for one hour.

Serve over angel hair pasta. Garnish with grated cheese and oyster crackers if desired. Enjoy!



Cincinnati Chili

1 ½ lbs. ground beef
1 large onion, chopped
1 garlic clove, minced
½ tsp. salt
1 tsp. cumin
1 tsp. allspice
1 tsp. ground cinnamon
1 tsp. red pepper
1 tsp coca
1 T. chili powder
1 T. vinegar
1 T. Worcestershire sauce
3 15-ounce cans tomato sauce

Brown ground beef with chopped onion and minced garlic. Add all other ingredients. Turn stove on high or medium high. Bring to a boil. Reduce heat to low and simmer for 1 hour. Serve on top of angel hair spaghetti. Garnish with grated cheese and oyster crackers if desired.

Kate is the author of The Guy Next Door and can be found at KatrinaPalmer.com or on FB at KatePalmerAuthor.