Wednesday, May 12, 2010

Cincinnati Style Chili in Virginia

Cincinnati Style Chili is not what I consider chili. To be chili a dish must have beans! That is my simple and narrow minded definition. This is what I would call spaghetti sauce...whatever the is fantastic.
This recipe traveled from Cincinnati via a LDS missionary to Logan, Utah. I was lucky enough to be roommates with that wonderful return missionary after finishing school at Utah State University. I now remember her every time I make it. This recipe will travel from Ohio to Utah to Virginia and on its way to Arizona!!

Add all ingredients but beef and onions to the crockpot.

Saute meat and onions till brown.

Add meat to sauce.

Turn to low and cook 4-5 hours. Serve on bed of spaghetti with grated cheese on top.

I found a fun person on the web, Debbie. She has a crockpot Wednesday post. This is my favorite crockpot recipe. Being computer challenged I still haven't been able to add her link button to my side bar. But, I will join in her fun on occasion with my crockpot journeys.

Cincinnati Style Chili
personal recipe of Kim Turner Shaw
  • 1 1/2 lb ground beef
  • 1 large onion
  • 29 oz tomato sauce
  • 14 1/2 oz diced tomatoes
  • 1/2 tea cinnamon
  • 1/2 tea allspice
  • 1 tea salt
  • 1 1/2 tea chili powder
  • 1 Tb vinegar
  • 1 glove garlic (I like more)
  • 3 bay leaves

Brown meat and onions. Add all to crockpot. Cook 4-5 hours on low. Serve on spaghetti noodles and grated cheese.


Vicki said...

This recipe is unique with the choice of spices. I might give this a try for the non-vegetarians in the family. But like you, I love a good bean chili.

Debbie said...

Glad you figured it out. I will check on that this weekend. I've got to give your peanut butter mousse a try soon - it looks sooooo good. Thanks for posting my badge. That is really sweet of you.

Virginia Taylors said...

This truly is a winner recipe and very unique. I hope you get a chance to try it Vicki.
Glad to do it!! I do love my crockpot.