Ingredients:
2 LB. Ground Chuck
1- 15 oz. can Tomato Sauce
1 C. Water
1 TBSP. Vinegar
1 TBSP. Worchestershire
1 TBSP. A-1 Sauce
2-1/2 TBSP. Chili Powder
1 TSP. Garlic Powder *
1 TSP. Onion Powder *
3/4 TSP. Cumin
1/2 TSP. Cinnamon
1/2 TSP. Allspice
1/2 TSP. Pepper
1 Bay Leaf
Ground Red Pepper, or other, to taste. (Don't add too much, you can always make it "hotter" at the table!)
* - fresh may be used, saute first.
For richer taste, add some cocoa powder.
Directions:
Combine all in pot. Blend well until meat is broken up in fine pieces.
Consistency will be like thick oatmeal. Turn on the heat, low. Cover and
cook slowly for at least an hour, stirring occassionally.
Cincinnati chili is traditionally served over cooked spaghetti (2-way), add
finely grated cheddar or colby on top (3-way), add onions (4-way), add chili
or kidney beans (5-way). Serve with oyster crackers and hot sauce for those
that like a little more "fire".
Put this chili on a hot dog with some mustard, diced onion, and shredded
cheese, and you have the famous "Coney Island".
Servings: 6
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