CINCINNATI CHILI (EMPRESS)

By gaster16

Ingredients

• 3 onions chopped
• 6 garlic cloves minced
• 4 lbs. ground chuck
• 1/3 cup chili powder
• 2 tablespoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground allspice
• 1 teaspoon dried oregano crumbled
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground mace
• 1 bay leaf
• 3 cups water
• 1 16 oz. can tomato sauce
• 2 tablespoons wine vinegar
• 2 tablespoons molasses
• Spaghetti
• Kidney beans
• Chopped onion
• Grated Cheddar cheese
• Oyster crackers

Preparation

Step 1

In large dutch oven cook onions and garlic in a little oil over moderate heat, stirring, until onions are softened, add beef and cook mixture, stirring and breaking up lumps, until beef is no longer pink. Add chili powder, paprika, cumin, coriander, allspice, oregano, cinnamon, cloves and mace and cook mixture stirring for 1 minute. Add bay leaf, water, tomato sauce, vinegar, molasses and simmer mixture uncovered stirring occasionally and adding more water if necessary to keep beef barely covered, for 2 hours until thickened bu still soupy enough to be ladled. Discard bay leaf and season chili with salt and pepper. Ladle chili over spaghetti top with beans, onions, cheese and oyster crackers.