Sunday, April 6, 2008

Rick Green's Famous Cincinnati-Style Chili

From the Mrs. Ivy 4th grade cookbook that I edited.

6 1-pound cans of tomatoes

2 large onions, diced

3 tsp. cinnamon

2 tsp. Worcestershire sauce

2 tablespoons allspice

4 teaspoons cumin

2 teaspoons cayenne red pepper

2 tablespoons vinegar

5 tablespoons chili powder

2 teaspoons garlic chips

5 pounds cooked and drained ground beef

Boil tomatoes and chop in blender. Add tomatoes to cooked and drained ground beef. Add remaining ingredients and cook slowly for 3 hours. Serves 8. FOR A CINCINNATI THREE-WAY: Pour finished chili over cooked spaghetti and top with shredded mild cheddar cheese. FOR A CINCINNATI FOUR-WAY: Same as the 3-way, but add diced onions. FOR A CINCINNATI FIVE-WAY: Same as 4-way, but added cooked kidney beans.

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