Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Sauces
Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----JUDY MYERS CPFD36B-----
1 1/2 ts Salt
1 lb Ground chuck
2 Onions -- finely chopped
2 Cloves garlic -- minced
1 c Tomato sauce,
2 tb Catsup
1 c Water
1 tb Red-wine vinegar
1 tb Chili powder
1 tb Paprika
1 t Black pepper
1/2 ts Ground cumin
1/2 ts Tumeric
1/2 ts Majoram
1/2 ts Allspice
1/4 ts Nutmeg
1/2 ts Cinnamon
1/4 ts Ground cloves
1/4 ts Mace
1/4 ts Ground coriander
1/4 ts Ground cardamom,
1/2 Bayleaf
1 t Honey
1/2 oz Unsweetened chocolate -- grate
Tomato juice as needed
9 oz Thick spaghetti -- cook;butter
16 oz Canned kidney beans -- heated
-and drained
2 Onions -- chopped
3/4 lb Cheddar cheese -- grated
1. Sprinkle 1/2 teaspoon salt in a large sillet. Heat
to medium and add the meat, the first two chopped
onions that appear first in the recipe,the garlic.
Cook until Meat is browned but still soft. 2. Add
tomato sauce, catsup, water and vinegar. When mixture
boils, add the rest of the salt,the remaining spices
and herbs, the honey and chocolate. Adjust seasonings,
adding more salt if it needs perking up, more cumin
for a more strident chili flavor, more cinnamon and
mace if you want it more aromatic, more cardamom for
more band and more chocolate for more body. 3. Cover
and simmer on very low heat for about 1 hour, stirring
and tasting occasionaly, adding tomato juice if it is
getting too dry. It should be a thick sauce. Discard
bay leaf. 4. For 5 way chili(use small oval plate if
available), layer spaghetti on the plate, top it with
chili, then with a sparse layer of kidney beans & then
choped, raw onions. Pat on the cheese while the chili
is still hot and serve immediately, with oyster
crackers on the side. You may, if desired, omit either
the beans or onions, or both, for 3-way chili or 4-way
chili. Serves 4 MMNorma Wrenn NPXR56B
