Cincinnati chili/authentic

Yield: 6 servings

Measure Ingredient
1 quart Water
2 pounds Ground beef
4 tablespoons Chili powder
2 mediums Onions; grated
2 tablespoons Vinegar
16 ounces Tomato sauce
1 large Bay leaf
5 Whole allspice
5 Whole cloves
½ teaspoon Red pepper
2 teaspoons Worcestershire sauce
1 teaspoon Ground cumin seeds
½ ounce Bitter chocolate
1½ teaspoon Salt
4 Garlic cloves
1 teaspoon Cinnamon

Add ground beef to water in 4 quart pot; stir until beef separates to fine texture. Boil slowly for 30 minutes. Add all other ingredients; stir to blend. Bring to a boil; reduce heat and simmer uncovered about 3 hours. For last hour the pot may be covered if desired consistency has been reached. Chili could be refrigerated over night so that the fat can be lifted from top before reheating and serving. Serve over cooked spaghetti, top with chopped onions, shredded cheddar cheese (either or both are optional as are the oyster crackers).

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