Cincinnati chili 4
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Chili powder |
| 1 | tablespoon | Paprika |
| 1 | teaspoon | Ground black pepper |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Tumeric |
| ½ | teaspoon | Marjoram |
| ½ | teaspoon | Allspice |
| ¼ | teaspoon | Nutmeg |
| ½ | teaspoon | Cinnamon |
| 1 | pounds | Chuck, ground fine (twice through a grinder |
| 1 | cup | Tomato sauce |
| 2 | tablespoons | Ketchup (or Catsup) |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Mace |
| ¼ | teaspoon | Coriander |
| ¼ | teaspoon | Ground cardomom |
| ½ | Dry bay leaf, crumbled | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Honey |
| ½ | ounce | Unsweetened Baker's Chocolate, grated |
| 1 | medium | Onions, chopped fine |
| 2 | cloves | Garlic, minced |
| 1 | cup | Water |
| 1 | tablespoon | Red wine vinegar |
Directions
SPICE INGREDIENTS
MAIN INGREDIENTS
SECONDARY INGREDIENTS
Salt a large cast iron skillet. Turn heat to medium and add Main Ingredients. Cook until meat is browned.
Add Secondary Ingredients to browned meat mixture. When mixture begins to boil, add Spice Ingredients. Cover and simmer on low heat for 1 hour.
Serve over cooked spaghetti. Add red kidnty beans, chopped onion, cheddar cheese to make 5-way or choose any of those ingredients to make 4-, 3-, or 2-way chili