Cincinnati chili authentic
6 Servings
Ingredients
| Quantity | 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 |
Directions
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).
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 03, 1998