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Post by Chris in NM on Aug 20, 2008 15:30:06 GMT -6
CINCINNATI CHILI
2 tbsp oil 2 1/2 pounds ground beef 1 quart cold water 2 large onions, diced 1 (6-ounce) can tomato paste 1 1/2 tbsp vinegar 1 clove garlic, crushed 2 tbsp chili powder 1 1/2 tbsp unsweetened cocoa 5 bay leaves 2 tsp cinnamon 2 tsp cayenne pepper 1 tsp allspice 1 tsp Lea & Perrin Worcestershire sauce Salt & pepper to taste
In a heavy gauge pot, heat oil; add beef and sauté until brown. Add water and onions and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 to 2 hours. Adjust with salt & pepper to taste. Remove bay leaves before serving. In Cincinnati the true enthusiasts have their Chili 1 to 5 ways:
1. Plain 2. Two Way: Spaghetti and Chili 3. Three Way: Chili, Spaghetti, and Cheddar Cheese 4. Four Way: Chili, Spaghetti, Cheddar Cheese, and Onions 5. Five Way: Chili, Spaghetti, Cheddar Cheese, Onions, and Kidney Beans
Yield: 6 to 8 servings Source: Chef Paul Sturkey
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