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Post by chief_cook2 on Apr 23, 2003 13:46:32 GMT -6
4 to 6 servings:
1 pound lean ground beef 1 small onion, chopped 1 tablespoon unsweetened cocoa 2 teaspoons chili powder 1/2 teaspoon ground red pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1 can (28 ounces) crushed tomatoes 1 can (6 ounces) tomato paste 1/2 cup water 1 tablespoon sugar 1/2 teaspoon salt
In a large saucepan or soup pot, brown the beef with the onion over medium heat for 6 to 8 minutes, or until no pink remains in the meat. Drain off any excess liquid, then return the saucepan to the stove and add the remaining ingredients; mix well. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.
TIPS: This type of chili has the mole (pronounced "moe-lay") flavoring that is popular in traditional Mexican cooking. And to make it authentic Cincinnati-style chili, serve it up over spaghetti and sprinkle finely shredded Cheddar cheese over the top.
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