3 lg Onions; chopped
6 cl Garlic; minced
4 lb Ground beef
1/3 c Chilli spice; your choice
2 tb Sweet paprika
2 ts Ground cumin
1 ts Ground coriander
1 ts Ground allspice
1 ts Greek oregano; crumbled
1 pn Cinnamon
1/4 ts Ground cloves
1/4 ts Ground mace
1 California bay leaf
3 c Water
16 oz Can tomato sauce
2 tb Red wine vinegar
2 tb Molasses
Spaghetti; cooked
Cooked, drained kidney beans
Onion; chopped
Cheddar cheese; grated
Oyster crackers
In a large heavy kettle, cook the onions and the garlic in
a little oil over moderate heat, stirring, until the onions
are softened, add the beef, and cook the mixture, stirring
and breaking up the lumps, until the beef is no longer pink.
Add the chilli powder, paprika, cumin, coriander, allspice,
oregano, cinnamon, cloves and mace. Cook the mixture,
stirring, for 1 minute.
Add bay leaf, water, tomato sauce, vinegar, and molasses and
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 still
soupy enough to be ladled.
Discard the bay leaf and season the chilli with salt &
pepper.
Serve the chilli as is or in the tradition Cincinnati 5-way:
Ladle the chilli over the spaghetti and top it with beans,
onion, Cheddar, and oyster crackers. (Also over hot dogs.)
