The Cookbook

5-Way Cincinnati Chili

Servings: 4

FOR THE CHILI:
1 lb. ground beef
1 medium onion, chopped
1 cup chicken stock
1 cup water
1 cup canned tomatoes
3/4 tsp. vinegar
1/2 tsp. Worcestershire sauce
1 1/2 tsp. chili powder
1 tsp. ground cumin
3/4 tsp. ground allspice
1/2 tsp. cayenne
1/2 tsp. ground cinnamon
1 clove garlic, minced
1 bay leaf
salt to taste

TO SERVE:
1/2 lb. spaghetti
1/2 lb. canned kidney beans
3/4 cup shredded cheddar cheese
1/2 cup onion, chopped
6 ounces oyster crackers

Bring first beef, 1 medium onion, chopped, chicken stock, and water to a boil in a heavy nonreactive pot over high heat. Reduce heat to medium low and simmer until beef turns brown.

Stir in the remaining chili ingredients. Cover and simmer 3 hours over low heat. Skim off fat.

Cook pasta in a pot of boiling salted water 8-10 minutes or until al dente. Drain.

Serve chili ladled over spaghetti. Sprinkle with hot kidney beans, shredded cheese and chopped onions with oyster crackers on the side.

A few drops of Tobasco or Louisiana Hot Sauce on top of the finished product is not a bad idea.

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Chili (Cincinnati Skyline)

http://www.chili-recipes.com

Ingredients:

2 lb Ground beef
1 cn Tomato sauce (15 oz)
2 Bay leaves
1 ts Ground cinnamon
1-1/2 ts Salt
1-1/2 ts Vinegar
1-1/2 ts Ground allspice
3 c Water
1/4 ts Garlic power
1 Onion, chopped
1 ts Worcestershire sauce
2 ts Cumin
1 tb Chili powder
1/2 ts Crushed red pepper

Instructions: Mix ground beef and water until soupy. Mix in other ingredients. Simmer, uncovered 3 hours. Stir occasionally. "Makes 8 servings."


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