Cincinatti Chili

Chili with chocolate not beans

Cincinatti Chili
Cincinatti Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs ground meat

  • 1

    medium onion, chopped finely

  • 4

    cloves garlic or 2 teaspoons garlic powder

  • 3

    T chili powder (depending upon the heat of the powder and your taste)

  • 1

    teaspoon allspice

  • 1/8

    teaspoon cloves

  • 2

    teaspoons cinnamon

  • 1

    T paprika

  • 1

    T Worcestershire Sauce.

  • 1

    oz unsweetened chocolate

  • 2

    bay leaves

  • 1

    Tablespoon beef Better Than Bouillon or 3 bouillon cubes

  • 1

    15 oz can tomato sauce

  • 1

    T red wine vinegar (optional and traditional)

  • 1/4

    C red wine (very optional and very non-traditional)

  • Nutritional Information Each of 8 servings has 6 grams effective carbohydrate plus 2.5 grams fiber, 23 grams protein, 13 grams fat, and 240 calories

Directions

Originally, the meat for the chili was boiled instead of browned. This gives a different consistency to it - the pieces of meat are very small and separated - no clumps. Most recipes I've seen do brown the meat with the onions, though. This is the way I do it, which is kind of a cross between the two: Put the meat and onions in a stock pot or large deep frying pan, and cook for 5 minutes, then add about 2 cups of water and mix and chop with a spatula until the hamburger is pretty well broken up. Then add the rest of the ingredients and simmer for 45-60 minutes. Correcting the seasoning at the end is important. Although Cincinnati chili isn't supposed to be super-spicy, you can add heat if you like, or a little vinegar to perk up the flavor, or salt, or a bit of sweetener if it's harsh. In Cincinnati, you can have it as above with or without cheese and/or onions. Or you can have:

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