| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Meat, Miscellaneo | 4 | Servings | |
INGREDIENTS
| 1 | lb | Beef, Ground Chuck Run |
| Twice Through Grinder | ||
| 2 | Onion, chopped fine | |
| 2 | Cloves Garlic, chopped fine | |
| 1 | c | Tomato Sauce |
| 2 | T | Ketchup |
| 1 | c | Water |
| 1 | T | Red Wine Vinegar |
| 1 | T | Chili Powder |
| 1 | T | Paprika |
| 1 | t | Black Pepper |
| 1 | t | Honey |
| 1/2 | oz | Unsweetened Chocolate |
| 1/2 | t | Cumin |
| 1/2 | t | Turmeric |
| 1/2 | t | Marjoram |
| 1/2 | t | Allspice |
| 1/4 | t | Nutmeg |
| 1/2 | t | Cinnamon |
| 1/4 | t | Cloves, ground |
| 1/4 | t | Mace |
| 1/4 | t | Coriander |
| 1/4 | t | Cardamom |
| 1/2 | Bay Leaf | |
| 1 | t | Salt |
INSTRUCTIONS
Salt a large cast-iron skillet. Turn heat to medium and add meat, onions, and garlic. Cook until all meat is browned. Add tomato sauce, ketchup, water, and vinegar. As mixture begins to boil, add everything else. Adjust spices to taste, adding more salt if it needs perking up, turmeric and cumin for a sweatier chili flavor, cinnamon, cloves, and mace for more bang, unsweetened chocolate for body. Cover and simmer at very low heat for about 1 hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry to ladle up easily Cincinnati Chili, Construction 8 oz Spaghetti 16 oz Kidney Beans 2 Onions 1 lb Cheddar Cheese 1 Box Crackers Premium Bits The bottom layer is always spaghetti. Break into 4 inch pieces. and boil in salted water to which 2 tablespoons of olive oil were added. For a touch of swank, melt a stick of sweet butter into the just cooked noodles before you dish them out. You will need about 2 to 3 ounces per serving. You want them soft enough to cut easily with a fork, but not so soft they lose their oomph. Remember, they are the support layer for four other ingredients. Spread them out to cover the bottom of a small plate (preferably oval). Next comes the chili. Ladle on enough to cover the noodles. Wash kidney beans and heat with 2 cups water, then drain. Don't season or do anything fancy. They're here more for texture than taste. Spoon a sparse layer atop the chili. Spread out some onions, to taste, over the beans. Quickly, so it melts a bit, spread the grated cheese to cover everything. Don't skimp. Cheese should completely blanket the plate, enough so that you can pat it into a neat mound with your hands, just the way they do in Cincinnati. Serve with small oyster crackers (if you can find them) or the Ritz bits on the side. You may, if desired, omit either the beans or the onions, or both, for Three Way or Four Way Chili. Note: They recommend using a thick spaghetti, or perciatelli, if you can find it. NOTES : MY NOTE: It's easier to put all spices in a separate bowl before starting so it's all ready when you need it Recipe by: Square Meals, by Michael and Jane Stern Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 03, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 90
Calories From Fat: 24
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 1020.3mg
Potassium: 454.9mg
Carbohydrates: 17.1g
Fiber: 4.4g
Sugar: 8.7g
Protein: 2.8g