Cincinnati Chili

Name: Cincinnati Chili
Ingredients: 2 pounds Ground Beef; 1 quart Plus 4 Cups Water; 2 whole Medium Onions, Finely Grated; 1 can (16oz) Tomato Sauce; 5 whole Allspice Berries; 1/2 teaspoons Cayenne Pepper; 1 teaspoon Ground Cumin; 4 Tablespoons Chili Powder; 12 ounces, weight Unsweetened Chocolate; 4 cloves Garlic, Finely Minced; 2 Tablespoons Vinegar; 1 whole Bay Leaf; 5 whole Cloves; 2 teaspoons Worcestershire Sauce; 1-1/2 teaspoon Salt; 1 teaspoon Cinnamon

16 ingredients

4 steps

Ingredients

2 pounds Ground Beef
1 quart Plus 4 Cups Water
2 whole Medium Onions, Finely Grated
1 can (16oz) Tomato Sauce
5 whole Allspice Berries
1/2 teaspoons Cayenne Pepper
1 teaspoon Ground Cumin
4 Tablespoons Chili Powder
12 ounces, weight Unsweetened Chocolate
4 cloves Garlic, Finely Minced
2 Tablespoons Vinegar
1 whole Bay Leaf
5 whole Cloves
2 teaspoons Worcestershire Sauce
1-1/2 teaspoon Salt
1 teaspoon Cinnamon

Directions

1

1) Bring water to a boil and add ground beef. Stir beef until it separates into a very fine texture. Boil slowly for 30 minutes.
2

2) Add all other ingredients. Stir to blend, bringing back to a boil. Reduce heat and simmer uncovered for 3 hours. During last hour, the pot may be covered once desired consistency is reached.
3

3) Chili should ideally be refrigerated overnight so that the fat can be lifted from the top before reheating to serve.
4

4) Serve over spaghetti with grated/minced onions and grated cheese on top ... Mmm good!