FBD

Cincinnati Chili

GreekVegetarianAdvanced120 minBy Northstar

Ingredients

Servings
4
  • 1 quart water
  • 2 lb ground chuck, crumbled
  • 2 each onions, finely chopped
  • 5 each -6 cloves garlic, crushed (use garlic press) or minced
  • 1 can (15-ounce) tomato sauce
  • 2 tbsp cider vinegar
  • 1 tbsp Worcestershire sauce
  • 10 each peppercorns, ground
  • 8 each whole allspice, ground
  • 8 each whole cloves, ground
  • 1 each bay leaf
  • 2 tsp salt
  • 2 tsp ground cinnamon
  • 1 each -1/2 teaspoons cayenne pepper
  • 1 tsp ground cumin
  • 0.5 each oz. unsweetened chocolate, grated

Instructions

  1. 1

    Bring water to boil in a 4-6 quart pot.

  2. 2

    Add the ground chuck (do not brown first).

  3. 3

    Stir until separated and reduce heat to simmer.

  4. 4

    Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce.

  5. 5

    Stir to mix well.

  6. 6

    Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate.

  7. 7

    Bring back to a boil, then reduce to simmer for 2-1/2 hours cooking time in all.

  8. 8

    Cool uncovered and refrigerate overnight.

  9. 9

    Skim all or most of the fat and discard.

  10. 10

    Discard bay leaf.

  11. 11

    Reheat and serve over hot spaghetti.

Tags

greekpotpourri-recipes