Email to KateMarie       

Recipe Categories: A1cooking's HOME PAGEAMISH_MENNONITE_GERMAN APPETIZERS_COLD APPETIZERS_HOT APPETIZERS__BREADBOWLS APPETIZERS__CHEESEBALLS APPETIZERS__DIPS_SPREADS_COLD APPETIZERS__DIPS_SPREADS_HOT APPETIZERS__FONDUE APPETIZERS__ROLLUPS APPETIZERS__WINGS APPETIZERS___POPCORN APPETIZERS___SNACKS BBQ BEVERAGES BEVERAGES_ALCOHOLIC BREAD BREAD_MACHINE BREAKFAST BURGERS CANDY CANNINGANDFREEZING CASSEROLES_BEEF CASSEROLES_PASTA CASSEROLES_PORK CASSEROLES_POULTRY CASSEROLES_SEAFOOD CHILI COPYCAT CROCKPOT_DIPS CROCKPOT_MAIN_DISHES CROCKPOT_SANDWICHES CROCKPOT_SIDE_DISHES CROCKPOT_SOUPS DEEP_FRY DESSERTS DESSERTS_BARS DESSERTS_BROWNIES DESSERTS_CAKES DESSERTS_CAKES_FROM_MIXES DESSERTS_CHEESECAKES DESSERTS_COOKIES DESSERTS_PIES DESSERTS_WITH_ICECREAM FROSTINGS HAPPY_HOLIDAYS ICE_CREAM MAIN_DISHES_ASIAN MAIN_DISHES_BEEF MAIN_DISHES_FISHandSEAFOOD MAIN_DISHES_HAMBURGER MAIN_DISHES_ITALIAN MAIN_DISHES_MEXICAN MAIN_DISHES_PASTA MAIN_DISHES_PORK MAIN_DISHES_POULTRY MAIN_DISHES_SALADS MAIN_DISHES_SAUSAGES_HOTDOGS MICROWAVE PIZZA POTATOES RICE SALADS SALAD_DRESSINGS SANDWICHES_COLD SANDWICHES_HOT SANDWICHES_ROLLUPS_WRAPS SAUCES_SALSAS_GRAVIES SEASONINGS_SPICES SIDE_DISHES SIDE_DISHES_PASTA SOUPS_STEWS_CHOWDERS TAILGATE VEGETABLES VEGETARIAN X_PAULA_DEEN Z_50_STATES_RECIPES Z_CELEBRITY_RECIPES Z_COOKIN_WITH_POLITICIANS Z_FIREFIGHTERS_RECIPES Z_GOOSEBERRYPATCH Z_GUEST_BOOK_ENTRIES Z_HEALTH_BEAUTY Z_JUST4FUN Z_MISCELLANEOUS Z_RECIPE_SITES Z_STATE_FAIR_WINNERS Z_THE_STORY_OF Z_WEIGHTSandMEASURES Z__JERKY_GUN_RECIPES Z__TOHCHRISTMASGOODIESSWAP2007 Z__TOHCOOKIERECIPESWAP2007 Z__TOHFALLRECIPESWAP2006 Z__TOH_HOLIDAYCARDEXCHANGE2005 Z__TOH_HOLIDAYCARDEXCHANGE2006 Z__TOH_HOLIDAYCARDEXCHANGE2007 Z__TOH_HOLIDAYCARDEXCHANGE2008 Z__TOH_VALENTINECARDSWAP2008 Z__WANTING_TO_TRY_SOON

Cincinnati Style Five Way Chili.




Source of Recipe


Annies Kitchen


Recipe Introduction


This is a class chili, a lot of stuff but well worth it.



List of Ingredients




-2 Large onions chopped
-3 Tbs veggie oil or cannola oil
-4 garlic cloves minced
-3 Lbs ground chuck
-4 Tbs chili powder
-2 Tsp ground cumin
-2 Tsp sweet paprika
-3/4 Tsp cayenne
-1/4 Tsp ground allspice
-1/4 Tsp cinnamon
-1/4 Tsp turmeric
-1/4 Tsp ground coriander
-1/4 Tsp ground cardamon
-2 8 oz cans tomato sauce
-2 Tbs unsweetened cocoa powder
-1 Tbs molasses
-3 Cups canned beef broth
-2 Tbs cider vinegar

Accompaniments
-cooked spaghetti
-cooked red kidney beans
-chopped onions
-grated cheddar
-oyster crackers



Recipe



-In a heavy kettle, cook the onions in the oil over moderate heat, stirring until they are softened, add the garlic, and cook, stirring for one min.
-Add the chuck and cook until no longer pink.
-Add the chili powder, the cumin, the paprika, the cayenne, the allspice, the cinnamon, the turmeric, the coriander, and the cardamom, cook the mixture, stirring for one minute.
-Add the tomato sauce, the cocoa powder, the molasses, the broth, three cups water, the vinegar, and salt and pepper to taste.
-Bring liquid to a boil and simmer, stirring occasionally, for one hour and thirty minutes, to until the mixture
is thickened, but soupy enough to be ladled.
-The chili will improve in flavor if cooled completely, uncovered and chilled, covered overnight.
-Add more water as necessary, when reheating.
-The chili may be made up to 3 days ahead.

To serve the chili five ways, ladle it over individual bowls of spaghetti, and top it with the kidney beans, the onions, the cheddar, and crackers.