Cincinnati-Style Chili

Makes about 8 cups, serving 6

cindy

ingredients

3 onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
4 pounds ground beef or turkey
2 - 4 Tablespoons chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 Teaspoon ground allspice
1/2 teaspoon cayenne
1-2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
2 cans beef broth or 3 cups water
1 16-ounce can tomato sauce
2 tablespoons wine vinegar
1 tablespoons molasses or brown sugar
1/2 ounce unsweetened chocolate or 1 Tbsp. cocoa
1-2 Tablespoons Worcester Sauce
Spaghetti, kidney beans, chopped onion, grated Cheddar, and oyster crackers as traditional accompaniments if desired

1
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 allspice, the cayenne, the cinnamon, the cloves, and the mace and cook the mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato sauce, the vinegar, the molasses, the chocolate and the Worcester sauce 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. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.
2
Serve the chili 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.

Source: Mom