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Cincinnati Chili Recipe | |
Chili | |
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Ingredients:
1-1/2 lbs. ground beef 2 onions, chopped 2 cloves garlic 1/2 tsp. ground cumin 4 Tbsp. (or more) chili powder 2 bay leaves 1 tsp. cinnamon 1 tsp. allspice 1-1/2 tsp. whole dry chili peppers 1/2 tsp. oregano 2 Tbsp. cocoa (or = oz unsweetened chocolate) 1-1/2 tsp. Worcestershire 1 Tbsp. vinegar 1 8-oz. can tomato sauce 1-1/2 cups water
Directions:
Cook meat, onions, and garlic. When almost done add cumin and chili powder and cook a minute more. Add rest of ingredients and simmer for at least an hour. Best served the next day; I skim the fat off the top, others like it left there. To be served on a bed of spaghetti, with heaps of shredded mild cheddar cheese, and chopped onions - that is a 4-way in Cincy parlance. A 3-way means drop the onions or (rarely) the cheese; a 5-way adds kidney beans on top. Notes from Andrew: a) I use dried guajillos (crushed) for the "whole dry chili peppers" (pizza-parlor crushed red pepper works in a pinch; use about half as much) b) I cut the cocoa down to 1 Tbsp. Old Cincinnati joke: What is a "6-way"? With Rolaids! Makes about 1-1/2 quarts (4-6 servings).
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