INGREDIENTS

INSTRUCTIONS

In a large heavy kettle, cook the onions and the garlic in a little 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, the paprika, the cumin, the
coriander, the allspice, the oregano, the cinnamon, the cloves and the mace
and cook the mixture, stirring, for 1 minute. Add the bay leaf, the water,
the tomato sauce, the vinegar, and the 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 still
soupy enough to be ladled. Discard the bay leaf and season the chili with
salt and apper. Serve the chili as is or in the tradition Cincinnati 5-way:
Ladle the chili over the spaghetti and top it with the beans, the onion,
the Cheddar, and the oyster crackers. (Also over hot dogs.) Makes about 8
cups, serving 6.
Recipe by: Gourmet Magazine Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by Rainbow225@aol.com on Jul 15, 1997

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