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Cincinnati Chili II

Source of Recipe

bhg


List of Ingredients

2 pounds ground beef
• 3 large onions, chopped (3 cups)
• 3 cloves garlic, minced
• 1 15-ounce can tomato sauce
• 1 cup beef broth
• 2 tablespoons chili powder
• 2 tablespoons semisweet chocolate pieces
• 2 tablespoons vinegar
• 2 tablespoons honey
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 16 ounces fettuccine, broken into 4-inch lengths
• 3 cups shredded American cheese (12 ounces)








Recipe

1. In a 4-1/2-quart Dutch oven cook beef, 2 cups of the onions, and garlic until beef is brown and onion is tender. Drain fat. Stir in remaining ingredients except fettuccine, cheese, and remaining onion. Bring to boiling; reduce heat. Cover and simmer over low heat for 1 hour. Skim off fat.
2. Cook fettuccine according to package directions; drain. Keep warm. In a 2-quart saucepan heat kidney beans; drain. Keep warm. To serve, divide fettuccine among 8 plates. Make an indentation in center of each fettuccine portion. Top with meat sauce, remaining onions, and cheese. Makes 8 servings.

from chilicooks:

3 onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
4 pounds ground beef chuck
1/3 cup chili powder
2 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 bay leaf
3 cups water
1 (16-ounce) can tomato sauce
2 tablespoons wine vinegar
2 tablespoons molasses
Salt and freshly ground black pepper

Spaghetti, kidney beans, chopped onion, grated Cheddar, and oyster crackers as traditional accompaniments, if desired

In a large heavy kettle cook the onions and the garlic in the 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 chili powder, the paprika, the cumin, the coriander, the oregano, the cayenne, the cinnamon, the cloves, and cook the mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato sauce, the vinegar, and the 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 soupy enough to be ladled. Discard the bay leaf and season the chili with salt and pepper. Serve the chili as is or in the traditional Cincinnati "five-way" style: Ladle the chili over the spaghetti and top it with the beans, the onion, the Cheddar, and the oyster crackers.