Cincinnati chili 4

Yield: 6 servings

Measure 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 \N 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

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

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