Cincinnati chili

[luckytrim]

CINCINNATI CHILI



2 lbs. lean ground beef
1 qt. water
2 med. onions, minced
5 whole allspice
1/4 tsp. ground red pepper
1 tsp. cumin
4 tbsp. chili powder
1 tsp. cinnamon
1/2 oz. unsweetened baking chocolate
4 cloves garlic
2 tbsp. vinegar
1 bay leaf
5 whole cloves
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 can tomato paste
Add ground beef to water in 4 quart kettle. Stir until beef separates to a fine texture. Boil gently for 30 minutes. Add remaining ingredients; stir to blend. Return to a boil; reduce heat to simmer, uncovered, simmer about 3 hours. (During the last hour, kettle may be covered when chili reaches desired consistency.) Refrigerate overnight. Before reheating, remove any fat from surface of chili.
TO SERVE:
- TWO WAY: Spaghetti topped with chili. THREE WAY: Spaghetti topped with chili and grated Colby cheese (fine). FOUR WAY: Spaghetti topped with chili, cheese, and onions. FIVE WAY: Spaghetti topped with chili, cheese, onions and kidney beans. CONEYS: Frankfurter on bun with mustard, topped with chili, onions and grated cheese.

 

[Robo410]

so different from a texmex chili, but so good. Glad to have this recipe!

 

[Toots]

Working in Cincinnati and living just south of Cincinnati, this is something every newcomer wants to try. We always take out of towners to Skyline to get their 3 way fix. A 3 ways is chili, spaghetti cheese. A 4 way is chili, spaghetti, cheese and either onions or beans. A 5 way is all 5 ingredients.

The chili is sweet, not too spicy at all. And great at 2 am if you know what I mean!

 

[licia]

Do the whole allspice break down during cooking?

 

[Loprraine]

It sounds great LT! Only one more week of no meat, so this is on the short list!!