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Recipe of the Month Soups - Cincinnati Chili



INGREDIENTS
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 pounds ground beef
  • 1/4 cup chili powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 1/2 (1-ounce) square unsweetened chocolate
  • 2 (10.5-ounce) cans beef broth
  • 1 (15-ounce) can tomato sauce
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 cup shredded Cheddar cheese
  • 1 box spaghetti, cooked according to package directions

INSTRUCTIONS
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about six minutes.
Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and cayenne pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 11/2 hours, stirring occasionally.
Refrigerate overnight for best results. To serve, remove the bay leaf and reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded Cheddar cheese.
 
 
 
 
Submitted By: Jeana Owens
Cumberland Gap
Claiborne Farmers Co-op
Number of Servings: 0
 
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