Add beef and water to a 4-quart pot. Bring to a
simmer while stirring until the ground beef is in
very small pieces. Simmer for 30 minutes and add
the remaining ingredients.
Simmer uncovered on low for 3 hours. Add water as
needed if the chili becomes to thick.
Refrigerate the chili overnight; the next day,
remove the layer of fat from the top before
reheating and serving.
Served over spaghetti, cheese, and diced onions.
Originally Submitted
7/6/2019
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