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La Belle Cuisine - More Soup Recipes

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Cincinnati-Style Chili

 

 

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Cincinnati-Style Chili
Gourmet December 1992

3 onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
4 pounds ground beef chuck
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried orégano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
a 16-ounce can tomato sauce
2 tablespoons wine vinegar
2 tablespoons molasses
Spaghetti, kidney beans, chopped onion,
grated Cheddar, and oyster crackers as
traditional accompaniments if desired

In a large heavy kettle cook the onions and the garlic in the oil over
moderate heat, stirring, until the onions are softened, add the beef,
and cook the mixture, stirring and breaking up the lumps, until beef
is no longer pink. Add the chili powder, paprika, cumin, coriander
[cilantro], allspice, oregano, cayenne, cinnamon, cloves, and mace
and cook the mixture, stirring, for 1 minute. Add the bay leaf, water,
tomato sauce, vinegar, and molasses. Simmer the mixture, uncovered, stirring occasionally and adding more water if necessary to keep the
beef barely covered, for 2 hours, or until it is thickened but soupy
enough to be ladled. Discard the bay leaf and season the chili with
salt and pepper. The chili may be frozen or made 4 days in advance,
cooled, uncovered, and kept covered and chilled.
Serve the chili as is or in the traditional Cincinnati "five-way" style:
Ladle the chili over the spaghetti and top it with the beans, onion,
Cheddar, and oyster crackers. Makes about 8 cups, serving 6.

We’ve been told that in Cincinnati the true enthusiasts
have their Chili 1 to 5 ways:

1. Plain
2."Two Way" - Spaghetti & Chili
3."Three Way" - Chili, Spaghetti,
and Cheddar Cheese
4."Four Way" - Chili, Spaghetti,
Cheddar Cheese, and Onions
5."Five Way" - Chili, Spaghetti, Cheddar
Cheese, Onions and Kidney Beans


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