Cincinnati Chili, Express Chili Parlor Style

Name: Cincinnati Chili, Express Chili Parlor Style Recipe
Yield: 10
Ingredients: Water tap 4 cup/1 qt.; Ground beef lean 32 oz / 2 pounds; Onions raw 2 medium (2-1/2 dia) chopped fine; Allspice 1 tsp (ground from seed if possible); Cumin seed ground 1/2 tsp; Tomato Sauce 2 cup 16 oz.; Garlic 4 cloves chopped fine; Chili powder 4 tbsp; Cider or white Vinegar 2 tbsp; Bay Leaf large crumbled; Whole cloves 5 pods; Unsweetened Baker's chocolate .5 oz; Salt 1/2 tsp; Cinnamon ground 1 tsp

Number of Servings: 10

Ingredients

Water, tap, 4 cup/1 qt. Ground beef, lean, 32 oz / 2 poundsOnions, raw, 2 medium (2-1/2" dia), chopped fineAllspice, 1 tsp (ground from seed, if possible)Cumin seed, ground, 1/2 tsp Tomato Sauce, 2 cup, 16 oz.Garlic, 4 cloves, chopped fineChili powder, 4 tbsp Cider or white Vinegar, 2 tbsp Bay Leaf, large, crumbled Whole cloves, 5 podsUnsweetened Baker's chocolate, .5 ozSalt, 1/2 tspCinnamon, ground, 1 tsp

Directions

Add the ground beef to the quart of COLD water and stir until the beef separates and gets soupy in texture. Boil slowly for 30 minutes. Add all other ingredients (including chopped sweet green pepper and kidney beans, if you want those items). Stir to blend and bring to a boil. Reduce heat and simmer uncovered for 3 hrs. (The last hour, you can cover if the chili is at the desired thickness. Refrigerate overnight and remove any fat from the top before reheating.

Serving Size:�Makes 1/2 gallon, or 10-12 servings.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 284.7
Total Fat: 20.0 g
Cholesterol: 68.1 mg
Sodium: 470.5 mg
Total Carbs: 9.2 g
Dietary Fiber: 2.5 g
Protein: 17.5 g

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