Chili and Rice

By carvalhohm

Ingredients

• 1 large onion chopped
• 1 pound lean ground beef
• 1 clove garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 1/2 tablespoons unsweetened cocoa
• 1 (15-ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cider vinegar
• 1/2 cup water

Preparation

Step 1

Saute ground beef with onions and garlic until beef is just beginning to brown. Add remaining ingredients, cover, and cook over low heat for 1.5 to 2 hours. Cool to room temperature and then chill overnight. Next day, remove the fat that has risen to the top, heat chili, and serve over scoops of steamed rice.

ALTERNATE PRESENTATION:
Serve the chile over spaghetti and top with any or all of following: Cheddar cheese, chopped green onions, black olives, sour cream, and slice avocado.

You can also serve condiments in small bowls and let diners make their selections.