Chili #3, Cincinnati style
Source of Recipe
from window Steve at rdj
his comments:
I grew up in Cincinnati, and this recipe brings back great memories.
It differs from Texas or any other kind of chili I�ve ever tasted.
There are several Chili parlors in Cincinnati, and all pretty
much guard their secret recipes. This is a pretty close approximation
to what you can find there commercially.
Chili #3, Cincinnati style
2 - 3 pounds ground beef
1 quart cold water
1, 6 ounce can tomato paste
2 teaspoons ground cinnamon
1 teaspoon ground allspice
2 cayenne peppers (more to taste)
2 large chopped onions
1 1/2 teaspoons vinegar
1 teaspoon Worcestershire sauce
1 clove garlic, smashed and chopped fine
2 Tablespoons chili powder
5 bay leaves
1 1/2 teaspoon unsweetened cocoa powder
salt and pepper to taste
Crumble the ground beef into the water.
Add remaining ingredients and bring to a boil.
Stir well, breaking up the meat before it cooks.
Cover and simmer 2 or more hours, stirring occasionally.
Makes 8 - 10 servings.
to serve:
1 1/2 pounds cooked spaghetti
1 pund grated Cheddar cheese
1 box oyster crackers
1, 16 ounce can kidney beans
1 finely chopped onion
The proper way to serve this is over spaghetti on an oval plate.
(There should be a piece of pepper for every serving for absolute
authenticity)
For a �3 way�, top it off with a pile of grated cheese.
For a �4 way� add finely chopped onion.
For a �5 way� add beans.
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