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Joy of Cooking Cincinnati Chili

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Keywords: chili Yield: 8 servings Preparation Time: 15 minutes Cooking Time: 2 hours Ingredients: 2 lb 1 tbsp 2 med ground chuck canola oil Vidalia onion, finely chopped

Procedure: 1. Pour 2 quarts of water into a large pot and bring to boil over high heat. Add the ground beef, set the timer for 30 seconds, and stir constantly. You want to separate the meat into individual strands. As soon as the timer goes off, turn off the heat, and drain the meat in a colander. 2. Rinse out the pot, and add the oil. Turn heat to medium, and when shimmering, add the onions. Cook until the onions are lightly browned, and then add the garlic. Cook until very fragrant, about 30 seconds. Add the tomato sauce, cider vinegar, and Worcestershire sauce. Bring to a simmer. 3. Grind the black peppercorns, allspice, and cloves. Add them to the pot along with the bay leaf, salt, cinnamon, cayenne pepper, cumin, and chocolate. Stir well, turn the heat to high, and bring to a boil. Then reduce heat to maintain a simmer. 4. Cook for 1 to 2 hours, or until thick and delicious. 5. Serve with cooked spaghetti for 2-Way 6. Add cheddar cheese for 3-Way 7. Add chopped onions for 4-Way 8. Add red kidney beans for 5-Way 9.

6 cloves Garlic,minced 1 can 2 tbsp 1 tbsp 10 each 8 each 8 whole 1 large 2 tsp 2 tspn 1 1/2 tspn 1 tsp 1/2 oz 1 lb as req tomato sauce (15 oz) rice wine vinegar Worcestershire Black peppercorns whole allspice cloves bay leaf kosher or sea salt ground cinnamon Cayenne Ground Cumin unsweetened chocolate,grated Spaghetti Grated Cheddar cheese chopped onion 1/4 cup canned red kidney beans oyster crackers Crystal hot Sauce

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