🫙 From the Spice Rack
Cincinnati Chili
1 Quart Water 2 Medium Onions -- grated fine 2 8 oz. can tomato sauce 5 Whole Allspice 1/2 Teaspoon Red pepper 1 Teaspoon Cumin seed -- ground 4 Tablespoons Chili powder 1/2 Ounce ...
maineasy
Ingredients8 items
Ingredients
- 1quart water
- 2medium onions -- grated fine
- 28 oz. can tomato sauce
- 5whole allspice
- 1/2Teaspoonred pepper
- 1Teaspooncumin seed -- ground
- 4Tablespoonchili powder
- 1/2Ouncechocolate, unsweetened -- bitter
Directions
- 1
1 Quart Water 2 Medium Onions -- grated fine 2 8 oz
- 2
can tomato sauce 5 Whole Allspice 1/2 Teaspoon Red pepper 1 Teaspoon Cumin seed -- ground 4 Tablespoons Chili powder 1/2 Ounce Chocolate, un
- 3
Boil slowly for half an hour
- 4
Add all other ingredients
- 5
Stir to blend, bringing to a boil
- 6
Reduce heat and simmer, uncovered, for about three hours
- 7
The last hour, pot may be covered after desired consistency is reached
- 8
Chili should be refrigerated overnight so that fat can be lifted from the top before reheating and serving