*  Exported from  MasterCook  *
 
                              Cincinnati Chili
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dish                        Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Quart         Water
    2      Medium        Onions -- grated fine
    2      8 oz. can     tomato sauce
    5      Whole         Allspice
      1/2  Teaspoon      Red pepper
    1      Teaspoon      Cumin seed -- ground
    4      Tablespoons   Chili powder
      1/2  Ounce         Chocolate, unsweetened -- bitter
    2      Pounds        Ground beef
    4                    Garlic cloves
    2      Tablespoons   Vinegar
    1      Large         Bay leaf, whole
    5                    Whole         Cloves
    2      Teaspoons     Worcestershire sauce
    1 1/2  Teaspoons     Salt
    1      Teaspoon      Cinnamon
 
 Add ground beef to water in 4-quart pot, stir until beef separates to a very
 fine texture.  Boil slowly for half an hour.  Add all other ingredients.
 Stir to blend, bringing to a boil.   Reduce heat and simmer, uncovered, for
 about three hours.  The last hour, pot may be covered after desired
 consistency is reached.  Chili should be refrigerated overnight so that fat
 can be lifted from the top before reheating and serving.  Serves eight.
 Serve “three-way”, with macaroni or spaghetti and grated cheese, “four-way”
 as above with kidney beans, or “five-way” with beans and chopped onions.
 >From Cincinnati newspaper clipping;no date on clipping, I think it’s perhaps10
years old or so.
 
                    
 
 
 
 
 
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