Cincinnati Chili I Good Recipes

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Saturday, February 4, 2017

Cincinnati Chili I

"An unusual chili, with cinnamon, cloves, and even chocolate!"

Ingredients :

1 tablespoon vegetable oil
half of cup chopped onion
2 kilos floor pork
1/four cup chili powder
1 teaspoon floor cinnamon
1 teaspoon floor cumin
1/four teaspoon ground allspice
1/four teaspoon ground cloves
1 bay leaf
half of (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans red meat broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1/four cup shredded Cheddar cheese

Instructions :

Prep :	Cook : 8M	Ready in :

Heat oil in a huge saucepan over medium warmness. Add onion and prepare dinner, stirring often, till smooth, approximately 6 minutes.
Add beef, in batches if necessary, and prepare dinner, breaking apart with a wood spoon, till browned.
Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, pork broth, tomato sauce, cider vinegar, and pink pepper. Stir to mix well. Bring to a boil. Reduce warmness to low; cowl and simmer 1 half of hours, stirring on occasion.
It is the high-quality if you now refrigerate overnight.
Remove the bay leaf. Reheat lightly over medium warmness. Serve over hot, tired spaghetti. Top with shredded cheddar cheese.

Notes :

Try the usage of a Reynolds® slow cooker liner in your slow cooker for less complicated cleanup.

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