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Cincinnati-Style Chili Recipe

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This recipe for Cincinnati-Style Chili, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gourmet Magazine
Added: Tuesday, September 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
2 medium onions, chopped
5 cloves garlic, minced
2 pounds ground beef chuck
4 tablespoons chili powder
1 tablespoon sweet paprika
1 teaspoon ground cumin
teaspoon allspice
teaspoon cinnamon
teaspoon ground cloves
teaspoon ground coriander
Salt and fresh ground black pepper
1 bay leaf
1 tablespoon red wine vinegar
1 tablespoon molasses
1 cup tomato sauce
1 cups water

Directions:
Directions:
Spaghetti, cooked and drained; kidney beans; grated Cheddar; chopped white onion; and oyster crackers as traditional accompaniments for cincinnati "Five-Way" chili.
In a large heavy pot heat the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to taste, stirring to combine and cook for 1 minute. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce heat and simmer chili, covered for 1 hours, adding additional water, if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust seasoning with salt and pepper. Serve the chili over cooked spaghetti with the traditional accompaniments.

 

 

 

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