Cincinnati chili

Cincinnati chili

Ingredients/Components

• cinnamon - 1/2 tsp
• salt
• water - 1 c
• nutmeg - 1/4 tsp
• vinegar - 1 Tbsp
• honey - 1 tsp
• allspice - 1/2 tsp
• ground cloves - 1/4 tsp
• paprika - 1 Tbsp
• pepper - 1 tsp
• cloves garlic, minced - 2 item
• chili powder - 1 Tbsp
• catsup - 2 Tbsp
• bay leaf - 1/2 item
• ground beef - 1 lb
• tomato sauce - 1 c
• ground cumin - 1/2 tsp
• onions, chopped - 2 item
• marjoram - 1/2 tsp
• turmeric - 1/2 tsp
• ground coriander - 1/4 tsp
• ground cardamon - 1/4 tsp
• mace - 1/4 tsp
• unsweetened chocolate, grated - 1/2 oz
• tomato juice as needed - 1 item

How to make cincinnati chili:

Sprinkle 1/2 teaspoon salt into a large skillet. Turn the heat to medium and add the meat, onions and garlic. Cook until meat is brown but still soft. Add tomato sauce, catsup, water and vinegar. As mixture begins to boil; add the rest of the salt, the remaining spices and herbs, the honey and chocolate. Cover and simmer on very low heat for about 1 hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry. It should be a thick sauce. Discard bay leaf.

To construct the plate of 5-way, layer spaghetti on a plate (a small oval plate is traditional); top it with chili, then with a sparse layer of kidney beans and then chopped onions. Pat on the cheese while the chili is still hot and serve immediately with oyster crackers on the side.

Recipe categories: Main dish, Ground beef, Chili.