[CH] Tonight's Dinner - Cincinnati-Style Chili

radiorlg@att.net
Sun, 23 Jul 2000 22:56:32 +0000 

x/p to DePepperMan

I finally had the time to put together this recipe and it 
was well worth it. Really great. I had never had 
Cincinnati-style chili and it was an experience. I don't 
know how authentic it really tasted but it was really 
tasty and fun, with the spaghetti and all. If you haven't 
tried chili this way, do. It is a lot of fun. Good recipe 
from Gourmet Magazine.

                     *  Exported from  MasterCook  *

                          Cincinnati-Style Chili

Recipe By     : Gourmet, December 1992
Serving Size  : 6    Preparation Time :0:00
Categories    : Chilis & Stews                   Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2                onions -- chopped
   3      cloves        garlic -- minced
   1 1/2  tbsp          vegetable oil
   2      lb            ground beef chuck
     1/3  cup           chili powder
   1      tbsp          sweet paprika
   1      tsp           ground cumin
     1/2  tsp           ground coriander
     1/2  tsp           ground allspice
     1/2  tsp           dried mexican oregano -- crumbled
     1/4  tsp           ground cayenne
     1/4  tsp           ground cinnamon
     1/8  tsp           ground cloves
     1/8  tsp           ground mace
   1                    bay leaf
   1 1/2  cups          water
   1      8 oz can      tomato sauce
   1      tbsp          red wine vinegar
   1      tbsp          molasses
                        Garnishes:
                        spaghetti
                        kidney beans
                        grated cheddar cheese
                        oyster crackers

In a large heavy kettle or dutch oven, cook the onions 
and garlic in the oil over moderate heat, stirring, until 
the onions are softened, add the beef, and cook the 
mixture, stirring and breaking up the lumps, until the 
beef is no longer pink. Add the chili powder, paprika, 
cumin, coriander, allspice, oregano, cayenne, cinnamon, 
cloves and mace and cook mixture, stirring, for 1 minute. 
Add the bay leaf, water, tomato sauce, vinegar and 
molasses and simmer the mixture, uncovered, stirring 
occasionally and adding more water if necessary to keep 
the beef barely covered, for 2 hours, or until it is 
thickened but soupy enough to be ladled. Discard the bay 
leaf, season with salt and pepper.

The chili can be frozen at this point or made 4 days in 
advance, cooled, uncovered, and kept covered and chilled. 
Serve the chili as is, or in the traditional Cincinnati 
"five way style - Ladle the chili over the spaghetti and 
top it with the beans, onion, cheddar and oyster 
crackers.

Makes about 4 cups, serving about 4.


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RisaG