Cincinnati-Style Chili

* Exported from MasterCook *

CINCINNATI-STYLE CHILI

Recipe By : Cooking Live Show #CL8806
Serving Size : 1 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
2 medium onions -- chopped
5 cloves garlic -- minced
2 pounds ground beef chuck
4 tablespoons commercial chili powder
1 tablespoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
Salt and fresh ground black pepper
1 bay leaf
1 tablespoon red wine vinegar
1 tablespoon molasses
1 cup tomato sauce
1 1/2 cups water
Spaghetti -- cooked and drained;
kidney beans; grated Cheddar; chopped
white
onion -- and oyster crackers
as traditional accompaniments for
Cincinnati
1 " Five-Way" chili

In a large heavy pot heat the oil over moderate heat and cook the onions
and garlic until softened. Add the ground beef, stirring, until the beef is
no longer pink. Drain off any excess fat and discard. Add the chili powder,
paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to
taste, stirring to combine and cook for 1 minute. Add the bay leaf, red
wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce
heat and simmer chili, covered for 1 1/2 hours, adding additional water, if
necessary, to achieve a thick and soupy consistency. Discard bay leaf and
adjust seasoning with salt and pepper.

Serve the chili over cooked spaghetti with the traditional accompaniments.

Yield: 4 to 6 servings





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NOTES : Cooking live