Ingredients
- 2 lbs. lean ground beef
- 1 qt. water
- 2 med. onions, minced
- 5 whole (or 3 tsp of ground) 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
- 1 can black beans, drained and rinsed
- 1 can corn niblets
- I have had to add extra water for desired consistency.
Preparation
Step 1
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: CINCINNATI FAVORITES - 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.
NOTES:
6 whole allspice berries = 1/4 to 1/2 tsp ground allspice.
• 1 teaspoon ground allspice = 1/2 teaspoon ground cinnamon plus 1/8 teaspoon ground cloves.