MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cincinnati Chilli
 Categories: Beef, Vegetables, Herbs, Chilies
      Yield: 8 Servings

MMMMM---------------------------CHILLI--------------------------------
      2 lb Ground chuck
      6 oz Can tomato paste
      4 c  Water
      8 oz Can tomato sauce
      1 lg Onion; minced
      6 cl Garlic; minced
      3 tb Chilli spice mix
      1 ts Ground cumin
      1 ts Cinnamon
    3/4 ts Ground allspice
    1/4 ts Ground cloves
    1/2 ts Cayenne pepper
      2 ts Kosher salt
      2 tb Worcestershire sauce
      1 tb Apple cider vinegar
    1/2 oz Unsweetened chocolate (optional)

MMMMM--------------------------TO SERVE-------------------------------
           Oyster crackers
           Mild Cheddar cheese;
           - fine shredded
 75 1/2 oz Can small red beans;
           - drained, warmed
           Yellow onion; minced
           Cooked spaghetti; hot

  Heat a large, heavy-bottomed pot or Dutch oven over medium-high
  heat. Add the tomato paste to the dry pot and cook, constantly
  scraping the bottom with a wooden spoon or silicone spatula, until
  the tomato smells rich and toasty and you start to see browned (not
  burned) patches in the bottom of the pot. This should take 1 to
  3 minutes.

  Remove the pot from heat and add the ground beef and water. Mix
  them together into a sludge. It will not look pretty, but press on.
  There's a method to this madness.

  Return to medium-high heat and bring to a simmer, stirring all the
  while, so the sludge breaks up into a mealy paste. Add all the
  remaining ingredients except the vinegar and chocolate.

  Stir the chilli often. You want the volume to reduce a bit. (To be
  honest, just one hour of cook time is okay, but for optimal
  chilli-ness, go long.)

  Right at the end of your cooking time, add the vinegar and optional
  chocolate.

  Simple Tip! The chocolate won't make it taste sweet-it adds a hint
  of sophisticated complexity and acts as a foil for all those
  spices. Chili parlors in Cincinnati don't use chocolate in their
  recipes; it's a highly contested addition, but I stand behind it.

  Cool the chili to room temperature, then cover the pot and
  refrigerate overnight.

  Simple Tip! You can eat the chili immediately if you want to, but
  the flavor improves as it rests.

  The next day, lift or scrape off any solidified fat from the top of
  the chili and discard.

  Simple Tip! Leave a little fat in the chili, if you like.

  Bring to a rapid simmer over medium heat, stirring often. Serve in
  a bowl, over a hot dog, or on a plate in any of the "ways" below.

  2-Way: Over spaghetti.

  3-Way: Over spaghetti with finely shredded cheddar cheese.

  4-Way: Over spaghetti with diced onions and finely shredded cheddar
  cheese.

  5-Way: Over spaghetti with warmed canned red kidney beans, diced
  onions, and finely shredded cheddar cheese.

  The chilli will also keep refrigerated for up to 1 week or frozen
  for up to 1 year.

  Recipe by Sara Bir

  Recipe FROM: http://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

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