Beef / Pork

Cincinnati Chili II is for Dinner.

Cincinnati Chili II takes 20 minutes to prepare.

Cincinnati Chili II takes 180 minutes to cook.

Cincinnati Chili II makes 24 servings.

The ingredients for Cincinnati Chili II are:

0.50 tsp Allspice
4 tbsp Chili powder
1 tsp Cinnamon, ground
0.50 tsp Cloves, ground
0.50 tsp Pepper, red or cayenne
1.50 tsp Salt
2 medium (2-1/2" dia) Onions, raw
2 cup Tomato Sauce
4 cup (8 fl oz) Water, tap
1.25 tsp Cumin (ground)
2 tbsp (C) Vinegar, White (Gr Value)
2 tsp Lea & Perrins Worchestshire
4 tsp (C) Garlic, minced, 1 tsp
1.50 tbsp Cocoa Powder, Hershey's Natural Unsweetened (unlisted nutrients estimated from USDA website)
32 oz 80/20 ground beef chuck
1 serving Bay leaves dried (serving size 1 leave)

Here is how you make Cincinnati Chili II:

In a 4 quart sauce pot, 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.To Assemble, plate for Chili 3 way you would use Spaghetti, then chili, then cheese, for Chili 4 way you would use Spaghetti, then chili, then either kidney beans, or onions, then cheese, for Spaghetti 5 way, you Would use Spaghetti, then chili, then kidney beans, then onions, then cheese, and hot sauce on top if you prefer.Serving Size:?makes 24 1 cup servings

The nutritional information for Cincinnati Chili II is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 105.8

• Total Fat: 7.3 g
• Cholesterol: 23.3 mg
• Sodium: 296.6 mg
• Total Carbs: 3.4 g
• Dietary Fiber: 1.1 g
• Protein: 7.3 g