CINCINNATI CHILI

By Peggie

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.