Recipes Country Kitchen – March 2007 Neighbors CINCINNATI-STYLE CHILI “FIVE WAY”

CINCINNATI-STYLE CHILI “FIVE WAY”

CINCINNATI-STYLE CHILI “FIVE WAY”
CINCINNATI-STYLE CHILI “FIVE WAY”

CINCINNATI-STYLE CHILI “FIVE WAY”

Ingredients

2 large onions, chopped
3 tablespoons vegetable oil
4 garlic cloves, minced
3 pounds ground chuck
4 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sweet paprika
3/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
2 (8-ounce) cans tomato sauce
2 tablespoons unsweetened cocoa powder
1 tablespoon molasses
3 cups beef broth
2 tablespoons cider vinegar (or to taste)
3 cups water
Salt and pepper to taste

Preparation

In a heavy, very large kettle, cook the onions in the oil over moderate heat until they are softened. Add the garlic and cook the mixture, stirring, for 1 minute. Add ground chuck and cook, stirring to break up pieces, until no longer pink. Add chili powder and the next 8 ingredients; cook and continue stirring 1 minute. Stir in tomato sauce, cocoa, molasses, broth, vinegar, water, and salt and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 1 ? hours, or until mixture is slightly thickened, but still soupy enough to be ladled.
Note: To serve the chili “Five Way,” ladle it over individual bowls of cooked spaghetti and top it with cooked red kidney beans, chopped onion, finely grated Cheddar cheese and Oyster crackers.