INGREDIENTS

INSTRUCTIONS

In a large heavy kettle cook the onions and the 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, the paprika, the cumin,
the coriander, the allspice, the oregano, the cayenne, 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 soupy
enough to be ladled. Discard the bay leaf and season the chili with
salt and pepper. The chili may be frozen 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, the onion, the Cheddar,
and the oy ster crackers.
Makes about 8 cups, serving 6.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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