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Chili #3, Cincinnati style




Source of Recipe


from window Steve at rdj
his comments:
I grew up in Cincinnati, and this recipe brings back great memories.
It differs from Texas or any other kind of chili I’ve ever tasted.
There are several Chili parlors in Cincinnati, and all pretty
much guard their secret recipes. This is a pretty close approximation
to what you can find there commercially.

Chili #3, Cincinnati style

2 - 3 pounds ground beef
1 quart cold water
1, 6 ounce can tomato paste
2 teaspoons ground cinnamon
1 teaspoon ground allspice
2 cayenne peppers (more to taste)
2 large chopped onions
1 1/2 teaspoons vinegar
1 teaspoon Worcestershire sauce
1 clove garlic, smashed and chopped fine
2 Tablespoons chili powder
5 bay leaves
1 1/2 teaspoon unsweetened cocoa powder
salt and pepper to taste

Crumble the ground beef into the water.
Add remaining ingredients and bring to a boil.
Stir well, breaking up the meat before it cooks.
Cover and simmer 2 or more hours, stirring occasionally.
Makes 8 - 10 servings.



to serve:
1 1/2 pounds cooked spaghetti
1 pund grated Cheddar cheese
1 box oyster crackers
1, 16 ounce can kidney beans
1 finely chopped onion
The proper way to serve this is over spaghetti on an oval plate.
(There should be a piece of pepper for every serving for absolute
authenticity)

For a “3 way”, top it off with a pile of grated cheese.

For a “4 way” add finely chopped onion.

For a “5 way” add beans.