MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cincinnati Chilli
Categories: Beef, Vegetables, Herbs, Chilies
     Yield: 8 Servings

MMMMM---------------------------CHILLI--------------------------------
     2 lb Ground chuck
     6 oz Can tomato paste
     4 c  Water
     8 oz Can tomato sauce
     1 lg Onion; minced
     6 cl Garlic; minced
     3 tb Chilli spice mix
     1 ts Ground cumin
     1 ts Cinnamon
   3/4 ts Ground allspice
   1/4 ts Ground cloves
   1/2 ts Cayenne pepper
     2 ts Kosher salt
     2 tb Worcestershire sauce
     1 tb Apple cider vinegar
   1/2 oz Unsweetened chocolate (optional)

MMMMM--------------------------TO SERVE-------------------------------
          Oyster crackers
          Mild Cheddar cheese;
          - fine shredded
75 1/2 oz Can small red beans;
          - drained, warmed
          Yellow onion; minced
          Cooked spaghetti; hot

 Heat a large, heavy-bottomed pot or Dutch oven over medium-high
 heat. Add the tomato paste to the dry pot and cook, constantly
 scraping the bottom with a wooden spoon or silicone spatula, until
 the tomato smells rich and toasty and you start to see browned (not
 burned) patches in the bottom of the pot. This should take 1 to
 3 minutes.

 Remove the pot from heat and add the ground beef and water. Mix
 them together into a sludge. It will not look pretty, but press on.
 There's a method to this madness.

 Return to medium-high heat and bring to a simmer, stirring all the
 while, so the sludge breaks up into a mealy paste. Add all the
 remaining ingredients except the vinegar and chocolate.

 Stir the chilli often. You want the volume to reduce a bit. (To be
 honest, just one hour of cook time is okay, but for optimal
 chilli-ness, go long.)

 Right at the end of your cooking time, add the vinegar and optional
 chocolate.

 Simple Tip! The chocolate won't make it taste sweet-it adds a hint
 of sophisticated complexity and acts as a foil for all those
 spices. Chili parlors in Cincinnati don't use chocolate in their
 recipes; it's a highly contested addition, but I stand behind it.

 Cool the chili to room temperature, then cover the pot and
 refrigerate overnight.

 Simple Tip! You can eat the chili immediately if you want to, but
 the flavor improves as it rests.

 The next day, lift or scrape off any solidified fat from the top of
 the chili and discard.

 Simple Tip! Leave a little fat in the chili, if you like.

 Bring to a rapid simmer over medium heat, stirring often. Serve in
 a bowl, over a hot dog, or on a plate in any of the "ways" below.

 2-Way: Over spaghetti.

 3-Way: Over spaghetti with finely shredded cheddar cheese.

 4-Way: Over spaghetti with diced onions and finely shredded cheddar
 cheese.

 5-Way: Over spaghetti with warmed canned red kidney beans, diced
 onions, and finely shredded cheddar cheese.

 The chilli will also keep refrigerated for up to 1 week or frozen
 for up to 1 year.

 Recipe by Sara Bir

 Recipe FROM: http://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

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