Jan 1, 2009

Cincinnati Chili

Cincinnati Chili
8 Servings
Olive Oil
2 yellow onions, diced
1/2 tablespoon garlic, granulated
1 1/2 lbs. ground beef
2 cups water
1 quart to
mato sauce
3 tablespoons chili powder
2 teaspoons cinnamon
1 tablespoon cumin
1/2  teaspoon cayenne pepper
1/2 teaspoon ground bay leaf
1/2 teaspoon clove, ground
1 tablespoon cider vinegar
1/2 oz unsweetened cocoa
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon salt
Pepper to taste
20 oz spaghetti, cooked
1/2 lb. grated cheddar cheese
Chopped onions
Kidney beans

In a large cooking pot, sauté onions and garlic in olive oil until onion has softened. Remove onion mixture and set aside. In the same pot, add ground beef. Cook and drain. Return onion mixture to pot with beef. Add water, tomato sauce and cook over low heat 30 minutes. In a small bowl, make a thin paste with the chili powder, cayenne pepper, cumin and cinnamon. Add to beef mixture and stir well. Add bay leaf, ground cloves, vinegar, cocoa mixed with 1/2 tablespoon olive oil, Worcestershire sauce, paprika, salt and pepper. Bring to a boil. Reduce heat, and simmer covered for at least 1 hour, stirring occasionally. Add more water if chili becomes too thick and sticks to the bottom of the pot. To serve Cincinnati Chili, ladle over cooked spaghetti pasta and top with shredded cheese, chopped onions and kidney beans

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