Cincinnati Chili II

Recipe by Tonkcats
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 4 quart saucepot, add ground beef to water. Stir until beef separates to a fine texture. Boil slowly for half an hour.
  • Add all other ingredients. Stir to blend, bringing to a boil; reduce heat and simmer uncovered for about 3 hours.
  • Last hour, pot may be covered after desired consistency is reached.
  • Chili should be refrigerated overnight so that fat can be skimmed from the top before reheating.
  • If you use very lean (95% or higher) beef you may not need to skim.
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