Cincinnati-style chili

Yield: 4 Servings

Measure Ingredient
1 pounds Beef, ground
2 mediums Onions, chopped
2 Garlic cloves, minced
1 cup Thick barbecue sauce
½ cup Water
1 tablespoon Chili powder
1 teaspoon Black pepper
½ ounce Unsweetened chocolate,
Grated
¼ teaspoon Ground cumin
¼ teaspoon Tumeric
¼ teaspoon Allspice
¼ teaspoon Cinnamon
¼ teaspoon Ground cloves
¼ teaspoon Ground coriander
¼ teaspoon Ground cardamon
½ teaspoon Salt
Tomatoe juice, as needed
9 ounces Spaghetti, cooked & lightly
Buttered
16 ounces Can kidney beans
1 pounds Cheddar cheese, finely
Shredded

Brown the meat with half the chopped onion and garlic, stirring to keep it loose. (Set the remaining onion aside to top the chili when its done). Drain any fat from the pan. Add barbecue sauce & water & bring the pan to a boil. Simmer 30 min. stirring occasionally. The chili will thicken as it cooks. Add tomatoe juice as necessary to create a brew that ladles up easily. Allow the chili to rest at least 30 min in a covered pan at room temperature. (Chili can be refrigerated & reheated to serve.) To make eash plate, start with a layer of spaghetti & top it with hot chili, then a few beans, then the reserved onions to taste. Pat on the cheese so the chili's heat can begin to melt it. Serve immediately with oyster crackers.

I add the kidney beans just before the chili is finished cooking instead of adding as a layer at serving time.

Originally from "eat Your Way Across the USA" by Jane & Micheal Stern.

Appeared in SKY Magazine Oct 97 Entered into MealMaster by Judith Vonneumann (pooh4jvn@...)

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