Cincinnati Chili

Name: Cincinnati Chili
Ingredients: 1 quart water; 2 medium onions grated fine; 16 ounces tomato sauce; 5 whole allspice; 1/2 teaspoon red pepper flakes; 1 teaspoon cumin seeds ground; 4 tablespoons chili powder; 1/2 ounce chocolate unsweetened unsweetened, bitter; 2 pounds ground beef; 4 cloves garlic; 2 tablespoons vinegar; 1 large bay leaves whole; 5 whole cloves; 2 teaspoons worcestershire sauce; 1 1/2 teaspoons salt; 1 teaspoon cinnamon

16 ingredients

8 steps

Ingredients

1 quart water
2 medium onions grated fine
16 ounces tomato sauce
5 whole allspice
1/2 teaspoon red pepper flakes
1 teaspoon cumin seeds ground
4 tablespoons chili powder
1/2 ounce chocolate unsweetened unsweetened, bitter
2 pounds ground beef
4 cloves garlic
2 tablespoons vinegar
1 large bay leaves whole
5 whole cloves
2 teaspoons worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon cinnamon

Directions

1

Add ground beef to water in 4-quart pot, stir until beef separates to a very fine texture.
2

Boil slowly for half an hour.
3

Add all other ingredients.
4

Stir to blend, bringing to a boil.
5

Reduce heat and simmer, uncovered, for about three hours.
6

The last hour, pot may be covered after desired consistency is reached.
7

Chili should be refrigerated overnight so that fat can be lifted from the top before reheating and serving.
8

Serve three-way with macaroni or spaghetti and grated cheese, four-way as above with kidney beans, or five-way with beans and chopped onions.