The ingredient list may be long, but the cooking is easy and I think as close to what you get in Ohio as I can remember.
Bring the water to the boil and add the raw ground beef. Stir until the beef is separated. Don’t Brown the meat first! You want the meat to really separate.
Add the rest of the ingredients. Reduce heat and simmer, uncovered, for 2 to 3 hours, or until thickened.
If you are eating it right away, use a ladle to skim the fat towards the end of the cooking time. Other wise, cool and refrigerate overnight, the chili is actually better the second day. Skim off any accumulated fat and reheat the chili. Almost always served over cooked spaghetti.
And with any or all of the following accompaniments: finely grated cheddar cheese (3 way), chopped raw onion or/and cooked kidney beans (4 way with one, 5 way with both), -- and (sacrilege) oyster crackers on the side.
Follow the recipe pretty closely the first time. I most often don't, but really suggest it with this one.
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 217 (55%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 80.5mg||25 %|
|Sodium 463.6mg||16 %|
|Potassium 675.4mg||18 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 19.3g|
|Protein 22.1g||32 %|
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Calories per serving: 394
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