Thread: dinner last night - Cincinnati-style Chili

Well, with the recent talk about Cincy Chili I got a craving
for it. I haven't made it in a couple of years. So I dragged
out my recipe and whipped up a batch. Yum! Here's the recipe
I use. I've had it about 15 years and have made it often in the
past but not in the last few years. I have another recipe I
haven't tried yet that uses cocoa.

QUEEN OF CHILIS
(Cincinnati-style Chili)

3 onions
1 lb. ground chuck
2 garlic cloves, minced
1 cup barbeque sauce
1 cup water
1 T. chili powder
1 t. black pepper
1/2 oz. unsweetened chocolate, grated
1/2 t. ground cumin
1/2 t. turmeric
1/2 t. allspice
1/2 t. cinnamon
1/4 t. ground cloves
1/4 t. ground coriander
1/4 t. ground cardamom
1 t. salt
tomato juice, as needed
9 oz. spaghetti, cooked and buttered
1 16-oz. can kidney beans, heated
1 lb. Cheddar cheese, shredded
oyster crackers

Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a
large skillet. Turn heat to medium and add meat, finely chopped onion,
and garlic. Break up meat with fork and cook until it is browned.
Drain fat. Add barbeque sauce and water. Bring to a boil. Add
remaining seasonings. Cover and simmer over very low heat 30 minutes,
stirring and tasting occasionally, adding tomato juice if mixture is
getting too dry. Chili is best when allowed to age overnight in
refrigerator and reheated. (I just throw the beans in the chili since
I always eat it 5-way anyway.)

To construct the plate of 5-way chili, layer spaghetti on a plate (a
small oval plate is traditional), top it with hot chili, then with a
sparse layer of beans, then chopped onions. Pat on plenty of cheese
while chili is still hot and serve immediately, with oyster crackers on
the side. Serves 4.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
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