Cincinnati-Style Chili

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Onions - chopped (medium)
5		Garlic cloves - minced
2 lbs	908g / 32oz	Ground beef chuck
4 tablespoons	60ml	Commercial chili powder
1 tablespoon	15ml	Sweet paprika
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Allspice
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Ground coriander
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Bay leaf
1 tablespoon	15ml	Red wine vinegar
1 tablespoon	15ml	Molasses
1 cup	237ml	Tomato sauce
1 1/2 cups	355ml	Water
		Traditional Accompaniments
		== For Cincinnati Five-Way Chili ==
		Spaghetti - cooked, drained
		Kidney beans
		Grated Cheddar cheese
		Chopped white onion
		Oyster crackers

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8806 broadcast 01-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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