Prep 30 mins
Cook 3 hrs
9@ from Cincinnati and suffers pangs of withdrawal. His favorite is Skyline (personally when I've visited I preferred Goldstar, but that's heresy so don't tell Nick). I've played around with the recipe--it's still not quite perfected, but this is a version we enjoy. The best thing is that it is open to interpretation. Best served over pasta and topped with shredded cheese.
- 1 quart water
- 2 lbs ground beef
- 2 teaspoons cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons Worcestershire sauce
- 3 garlic cloves (diced)
- 3 teaspoons chili powder
- 1 teaspoon black pepper
- 1 teaspoon red pepper
- 1 tablespoon salt
- 3 teaspoons ground allspice
- 1 (6 ounce) can tomato paste
- 2 tablespoons cider vinegar
- 4 large bay leaves
- Crumble raw (do not brown first) ground beef into the quart of water.
- Add all of the other ingredients.
- Simmer uncovered for 1/2 hour.
- Simmer for another 2 and 1/2 hours covered.
- Stir occasionally.
Wonderful, everyone in my house liked it. It is not like the chili i usualy make, but the cinnamon does make it taste good. This is a great recipe.
My family didn't like this recipe. We are used to a southwest style chili and this may be the reason for our dislike. The texture of the ground beef is so fine that it didn't taste like to chili to us. Also, some of the spices used didn't seem appropriate.
this is great chili, I made it and also made several copies of the recipe....super great....i left out the cider vinegar just because i am not brave to try it in chili. lol..I also made this chili with venison....mmmmmmm mmmmmmmmmmm good. Sue