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ospidillo cafe cincinnati chili no 2


if you've ever eaten "cincinnati chili" at gold star chili, empress chili, or skyline chili restaurants in cincinnati, ohio and liked it, then you'll love this recipe. it's really "greek chili" and most copycat recipes have chocolate in them -- this one does not. use this chili over spaghetti (topped with shredded cheddar, diced onions, and tabasco, a.k.a. "thee-way"), or, use it as a great hot dog (coney) chili sauce. yes, it takes awhile to make it but you won't mind so much after having tasted it.


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  1. In a large cooking pot
  2. Over medium-high heat
  3. Break up the burger into the chicken stock
  4. Add all the remaining ingredients except for the bell pepper and the kidney beans
  5. Bring to a boil
  6. And then lower the heat to a simmer
  7. Cover
  8. And allow the chili to simmer for three hours
  9. Stirring often
  10. At the end of three hours
  11. Remove the garlic clove and the bay leaves and drop in the red bell pepper
  12. Simmer for two more hours
  13. Again stirring often
  14. At the end of the two hours
  15. Remove the whole pepper and add the drained / rinsed kidney beans
  16. Simmer for one additional hour
  17. Covered
  18. And continue frequent stirring
  19. Also
  20. This is a very old recipe and any "tweaking" will probably not serve to improve it
  21. Finally
  22. Make sure that your spices are fresh -- i prefer ancho chili powder but any variety will do
  23. Condiments for the spaghetti dish version include diced sweet onion
  24. Sharp cheddar cheese and tabasco sauce
  25. Servings are based on spaghetti
  26. Not hot dogs

Step 11

Total Time in Minute 420

Ingredients Count 17

cooking ospidillo cafe cincinnati chili no  2

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Chicken broth

Ground chuck

Ground cinnamon

Ground cumin


Fresh garlic clove

Worcestershire sauce

Chili powder

Black pepper


Ground allspice

Ground red pepper

Tomato paste

Cider vinegar

Bay leaves

Red bell pepper

Dark red kidney beans

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