CINCINNATI CHILI(Like Empress Chili Parlor)

* Exported from MasterCook *

CINCINNATI CHILI (Like Empress Chili Parlor)

Recipe By : Gourmet Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Ellen Soups/Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 onions -- chopped
6 cloves garlic -- minced
4 pounds ground chuck
1/3 cup chili powder
2 Tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried oregano -- crumbled
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
1 16 oz can tomato sauce
2 Tablespoons wine vinegar
2 Tablespoons molasses
spaghetti
kidney beans
chopped onion
grated Cheddar cheese
oyster crackers

In a large heavy kettle, cook the onions and the garlic in a little oil over
moderate heat, stirring, until the onions are softened, add the beef, and
cook the mixture, stirring and breaking up the lumps, until the beef is no
longer pink. Add the chili powder, the paprika, the cumin, the coriander, the
allspice, the oregano, the cinnamon, the cloves and the mace and cook the
mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato
sauce, the vinegar, and the molasses and simmer the mixture, uncovered,
stirring occasionally and adding more water if necessary to keep the beef
barely covered, for 2 hours, or until it is thickened but still soupy enough
to be ladled. Discard the bay leaf and season the chili with salt and apper.
Serve the chili as is or in the tradition Cincinnati 5-way: Ladle the chili
over the spaghetti and top it with the beans, the onion, the Cheddar, and the
oyster crackers. (Also over hot dogs.) Makes about 8 cups, serving 6.

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