Cincinnati Chili
When the evenings begin to be cool, this is one of my favorite fall dishes.
Cincinnati Chili is unique! You serve this chili one of FIVE WAYS:
A Bowl of Chili is ONE WAY
A Bowl of Chili + Spaghetti is TWO WAY
A Bowl of Chili + Spaghetti +Grated Cheese is THREE WAY
A Bowl of Chili + Spaghetti+Grated Cheese+Chopped Onion is FOUR WAY
A Bowl of Chili + Spaghetti+Grated Cheese+Chopped Onion + Kidney Beans is FIVE WAY
Ingredients and Preparation
How to make the Chili:
In a large pot put
5 cups of water and bring to a boil.
Add 2 medium onions grated
2 lbs ground beef (low in fat)
Boil beef until it is done. As it boils separate the beef with a spoon so that it is the consistency of soup and the beef is not in clumps.
Two 8 ounce cans of tomato sauce
1 tsp red pepper flakes
5 whole allspice
1 TBS Cumin
4 cloves garlic minced
4 TBS Chili Powder
2 TBS cider vinegar
1 large bay leaf
5 whole cloves
2 Tsp Worcestershire Sauce
1 oz melted bittersweet chocolate
½ tsp cinnamon
½ tsp salt
Preparation Time and Serving
Cook over medium/low heat for 2 hours or until liquid is reduced and chili is thick.
Serve with the FIVE WAY options describe above.
Serves 6
Serves 6
Notes from Liz
Who is Sue Hoel? Sue is my friend from Cincinnati. Thanks Sue
P.S. If you go to Cincinnati, you will find this Chili at SKYLINE Chili restaurants.
