Title: Cincinnati Chili / Authentic
Categories: Chili Entree Meat
Yield: 6 Servings
| 1 | qt | Water |
| 2 | lb | Ground beef |
| 4 | tb | Chili powder |
| 2 | md | Onions -- grated |
| 2 | tb | Vinegar |
| 16 | oz | Tomato sauce |
| 1 | lg | Bay leaf |
| 5 | | Whole allspice |
| 5 | | Whole cloves |
| 1/2 | ts | Red pepper |
| 2 | ts | Worcestershire sauce |
| 1 | ts | Ground cumin seeds |
| 1/2 | oz | Bitter chocolate |
| 1 1/2 | ts | Salt |
| 4 | | Garlic cloves |
| 1 | ts | Cinnamon |
Add ground beef to water in 4 quart pot; stir until beef separates to fine
texture. Boil slowly for 30 minutes. Add all other ingredients; stir to
blend. Bring to a boil; reduce heat and simmer uncovered about 3 hours.
For last hour the pot may be covered if desired consistency has been
reached. Chili could be refrigerated over night so that the fat can be
lifted from top before reheating and serving. Serve over cooked spaghetti,
top with chopped onions, shredded cheddar cheese (either or both are
optional as are the oyster crackers). Message 126 Thu Feb 10, 1994
J.MERRILL1 [Jody]