Cincinnati Chili Recipe

Cincinnati Chili, originally uploaded by jenib320.

I know the long list of spices seems daunting, but I promise it's worth it! :)

3 lbs Ground Beef
1 T Minced Dried Onion
2+ t Garlic Powder
1+ t Salt
1+ t Chili Powder
1+ t Cumin
1+ t Paprika
½ t Thyme
½ t Cayenne Pepper
½+ t Cinnamon
¼ t Oregano
¼ t Marjoram
¼ t Ground Allspice
¼ t Rosemary
Pinch Red Pepper Flakes
Pinch Ground Cloves
2 Bay Leaves
45oz Kidney Beans
46oz V8 Juice
1 ½ T Worcestershire Sauce

(1+ t= a heaping teaspoon)

1. Brown ground beef. Drain off the liquid.

2. Mix the ground beef with the V8 juice, spices and Worcestershire sauce.

3. If cooking on the stove, combine ingredients in a large pot and let cook partly covered on low heat for 2.5 – 3 hours.

4. If cooking in a crock-pot, combine ingredients in the pot and let cook covered on high for 4 – 5 hours.

5. Add drained, rinsed kidney beans about 5 – 10 minutes before serving to heat through.

6. Serve over spaghetti with crumbled saltines and shredded cheddar cheese. You can also add some minced red onion! (I skip this because I hate onions.)

*Notes:

Spices, originally uploaded by jenib320.

When we make this recipe we generally make a separate set (or a few!) of the spices and store them in a small tupperware. Since it takes so many spices, it’s nice to have them already premeasured to make prep really quick! Just be sure to mark it so you don’t forget what it is!

Cincinnati Chili, originally uploaded by jenib320.

Also, this makes a lot of chili, but it freezes great. It can be frozen in freezer bags or tupperware. Personally, I like freezing some in bulk and then a few single serving sizes so that I don’t have to defrost a whole bag when I want some for lunch!

Enjoy!