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Soups - Cincinnati Chili

  • 8 ounces cooked spaghetti noodles
  • 1 tablespoon oil
  • 1/2 cup chopped onion
  • 2 pounds ground beef
  • 3 tablespoons chili powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each cloves, allspice, salt, and pepper
  • Pinch of red pepper
  • 2 teaspoons unsweetened cocoa
  • 1 teaspoon minced garlic
  • 2 (13 3/4-ounce) cans beef broth
  • 1 (15-ounce) can tomato sauce
  • 2 tablespoons cider vinegar
  • 2 cans red kidney beans
  • Toppings: oyster crackers, shredded Cheddar cheese, and chopped onion

Heat oil in a large saucepan. Add onions; cook until tender. Add ground beef and cook until browned; drain. Add all spices, cocoa, garlic, broth, tomato sauce, and vinegar. Mix well and bring to a boil. Reduce heat and simmer 11/2 hours, stirring occasionally. Refrigerate overnight.
Remove fat layer and reheat; add beans. Serve over spaghetti noodles and top with oyster crackers, cheese, and onions.
Yield: Eight servings.
Submitted By: Klaudene Gourley
Sumner Farmers Co-op
Number of Servings: 8
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