Cinncinati Chili

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Cinncinati Chili
2 lb ground meat (half turkey and half beef is good)
1 onion, chopped finely
4 cloves garlic
3 tbs chili powder (depending upon the heat of the powder and taste)
1 tsp allspice
1/8 tsp cloves
2 tsp cinnamon
1 tbs paprika
1 tbs Worcestershire Sauce.
1 oz unsweetened chocolate
2 bay leaves
1 3 bouillon cubes
15-oz can tomato sauce
1 tbs red wine vinegar (optional and traditional)
1/4 cup dry red wine (very optional and very non-traditional)
Originally, the meat for the chili was boiled instead of browned. This gives a different consistency to it – the pieces of meat are very small and separated – no clumps. Most recipes do brown the meat with the onions, though.
Put the meat and onions in a stock pot or large deep frying pan, and cook for 5 min, then add about 2 cups of water and mix and chop with a spatula until the hamburger is pretty well broken up.
Then add the rest of the ingredients and simmer for 45-60 minutes. Correcting the seasoning at the end is important, so taste it and judge whether it needs more salt or spice. Although Cincinnati chili isn’t supposed to be super-spicy, heat can be added if desired, or a little vinegar to perk up the flavor, or salt, or a bit of sweetener if it’s harsh.
In Cincinnati, the options are to have it as above with or without cheese and/or onions. Or can have:
Two-way chili – on spaghetti
Three-way chili – on spaghetti with cheddar cheese
Four-way chili – on spaghetti with cheese and onions
Five-way chili – all of the above, plus kidney beans
Serves 8

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