Uncle Chris loves Cincinnati Chili -- it must be served over spaghetti and with plenty chopped onions and cheddar cheese on top. I've actually won chili competitions with this recipe. It needs to be made a day ahead of serving, so plan accordingly.
1 quart water 2 lbs. ground chuck, crumbled 2 medium onions, finely chopped 5-6 cloves garlic, crushed (or through press) 1 15 oz. can tomato sauce 2 T. cider vinegar 1 T. Worcestershire sauce 10 peppercorns, ground 8 whole allspice, ground 8 whole cloves, ground 1 large bay leaf 2 t. salt 2 t. ground cinamon 1 1/2 t. cayenne pepper 1 t. ground cumin 1/2 oz. unsweetened chocolate, grated
Bring water to boil in a 4 to 6 qt. pot. Add the ground chuck (do not brown first). Stir until separated and reduce heat to simmer. Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir to mix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate. Bring back to boil, then reduce to simmer for 2 1/2 hours cooking time in all. Cool uncovered and refrigerate overnight. The next day, before serving skim the fat from the pan, discard bay leaf. Reheat and serve over spaghetti. Serve with shredded cheddar, sour cream and chopped onions on the side.
Chris and Susan Muma
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