CINCINNATI CHILI

CINCINNATI CHILI



2 lbs. lean ground beef
1 qt. water
2 med. onions, minced
5 whole allspice
1/4 tsp. ground red pepper
1 tsp. cumin
4 tbsp. chili powder
1 tsp. cinnamon
1/2 oz. unsweetened baking chocolate
4 cloves garlic
2 tbsp. vinegar
1 bay leaf
5 whole cloves
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1 can tomato paste
Add ground beef to water in 4 quart kettle. Stir until beef separates to a fine texture. Boil gently for 30 minutes. Add remaining ingredients; stir to blend. Return to a boil; reduce heat to simmer, uncovered, simmer about 3 hours. (During the last hour, kettle may be covered when chili reaches desired consistency.) Refrigerate overnight. Before reheating, remove any fat from surface of chili.
TO SERVE:
TWO WAY: Spaghetti topped with chili.
THREE WAY: Spaghetti topped with chili and grated Colby cheese (fine).
FOUR WAY: Spaghetti topped with chili, cheese, and onions.
FIVE WAY: Spaghetti topped with chili, cheese, onions and kidney beans. CONEYS: Frankfurter on bun with mustard, topped with chili, onions and grated cheese.

sounds good

Thanks for the bump Lifesaver! I missed this the 1st time around.

I love skyline chili aka Cincinnati Chili. I'll buy the cans of Skiline sauce in Kroger's but now I look forward to trying this recipe. Thanks LT. Who would have thought it would have chocolate in it.