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Cincinnati Chili: Submitted by: Mama Bear | Date Added: 5 Oct 2013
Listed in: Fries, Pasta and Noodles

3 lbs Lean or Extra Lean Ground Beef (for extra flavor, add a bit of ground sausage), 2 tbs Extra Virgin Olive Oil, 2 tsp Papa Bear Rub, 2 Medium White or Sweet Yellow Onions (chopped), 2 29oz cans Tomato Sauce (homemade sauce is better, canned is faster), 2 14.5 oz cans Diced Tomatoes (garden tomatoes are better), 1 small can Tomato Paste (optional), 1 tsp Cinnamon, 1 tsp Allspice, 2 tsp Fresh Ground Pepper, 3 tbs White Wine Vinegar, 3 to 4 Fresh Garlic Cloves (or 1 to 2 tbs minced), 6 Whole Bay Leaves, 2 lbs Angel Hair Pasta, Medium Cheddar Cheese (fresh grated)

Cooking Instructions

Brown meat in skillet coated with olive oil. Add chopped onion just before meat is done. Finish browning meat until onions sweat. Add Papa Bear Rub and stir. Transfer meat mixture into extra large crock pot. Add rest of ingredients (except pasta and chefdar) and stir. Cook on high setting for 5 hours. Remove bay leaves and garlic cloves (if left whole) before serving. Prepare pasta, being careful not to overcook (al dente). Spoon sauce over prepared bed of noodles on each plate. Top each plated serving with a generous amount of fresh grated cheddar cheese and serve immediately. Note: This will fill an extra large crock pot. You may wish to halve the recipe. When selecting canned tomato ingredients, keep in mind that some generic brands may be extremely watery or acidic. Quality ingredients will produce better results.

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