Cincinnati Chili - 1

Recipe Ingredients

2 tablespoons	30ml	Peanut oil
1 lb	454g / 16oz	Ground pork - lean
1 lb	454g / 16oz	Ground beef - lean
4		Onion - chopped
6		Garlic clove - chopped fine
1 tablespoon	15ml	Cumin seeds - whole
4 tablespoons	60ml	Chili powder - hot
3		Bay leaf - whole
2 teaspoons	10ml	Cinnamon
2 teaspoons	10ml	Allspice
2 teaspoons	10ml	Tabasco
4 tablespoons	60ml	Cocoa powder
2 tablespoons	30ml	Worcestershire sauce
4 tablespoons	60ml	White vinegar
1		Pureed tomatoes - 28-ounces
1 tablespoon	15ml	Oregano
2 lbs	908g / 32oz	Kidney beans; soaked - cooked
		Salt

Recipe Instructions

Heat a 12-quart heavy stockpot and add the oil. Saute the pork, beef, onions, garlic, cumin seeds, chili powder and bay leaves until the meat is barely browned and the onions clear.

Drain the fat and discard. Add the remaining ingredients, including the beans, and bring to a simmer.

Cook, covered, for 1 1/2 hours or until the beans are very tender. You may need to add water to the dish as it cooks.

Now you must decide if you are to have it one, two, three, four or five way. You might even think up a sixth way! The additional condiments that you may want are cooked spaghetti, grated Cheddar cheese and chopped onions.

Source:
Karen Ray

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