Prep 10 mins
Cook 3 hrs
This came from a newspaper years ago. It is one of the few recipes I have seen that does NOT have chocolate in it. The heat level can be controlled by using milder chili powder and pepper(s) or by slightly decreasing the amounts of the same--either way, the flavor is excellent! Not chili as most of us think of it, but definitely worth a try.
- 2 lbs lean ground beef
- 1 quart water
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 2 onions, chopped
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 2 tablespoons chili powder
- 1 teaspoon black pepper
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon salt (or less according to your taste)
- 1 1⁄2 teaspoons ground allspice
- 1 (6 ounce) can tomato paste
- 1 1⁄2 teaspoons cider vinegar
- 3 bay leaves
- hot cooked spaghetti
- shredded cheddar cheese
- chopped onion
- kidney bean
- 1 whole hot red pepper
- Crumble uncooked ground beef into water in at least a 3 quart pan (I use a 5 quart Dutch oven).
- Add remaining ingredients.
- Bring to boil and simmer for about 3 hours. Remove bay leaves.
- Serve over hot noodles.
- 1 Way Cin. Chili : chili over noodles.
- 2 Way Cin. Chili : add shredded cheddar cheese.
- 3 Way Cin. Chili : sauce, cheese and chopped onion.
- 4 Way Cin. Chili : sauce, cheese, chopped onion, and kidney beans (warmed canned drained beans are fine).
- 5 Way Cin. Chili : sauce, cheese, onion, beans and whole red peppers.
I've made this recipe for family, friends, and church potlucks. I ALWAYS get rave reviews. I LOVE IT