| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Chili |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
md |
Onions, chopped |
| 5 |
|
Cloves garlic, minced |
| 2 |
lb |
Ground beef chuck |
| 4 |
tb |
Commercial chili powder |
| 1 |
tb |
Sweet paprika |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Allspice |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground coriander |
|
|
Salt and fresh ground black pepper |
| 1 |
|
Bay leaf |
| 1 |
tb |
Red wine vinegar |
| 1 |
tb |
Molasses |
| 1 |
c |
Tomato sauce |
| 1 1/2 |
c |
Water |
INSTRUCTIONS
Spaghetti -- cooked and drained; kidney beans; grated Cheddar; chopped
white onion -- and oyster crackers as traditional accompaniments for
Cincinnati Five-Way" chili
In a large heavy pot heat the oil over moderate heat and cook the onions
and garlic until softened. Add the ground beef, stirring, until the beef is
no longer pink. Drain off any excess fat and discard. Add the chili powder,
paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to
taste, stirring to combine and cook for 1 minute. Add the bay leaf, red
wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce
heat and simmer chili, covered for 1 1/2 hours, adding additional water, if
necessary, to achieve a thick and soupy consistency. Discard bay leaf and
adjust seasoning with salt and pepper.
Serve the chili over cooked spaghetti with the traditional accompaniments.
Yield: 4 to 6 servings
NOTES : Cooking live
Recipe by: Cooking Live Show #CL8806 Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Sherry Zeiss <zeiss@tab.com> on Jul 10, 1997
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