*  Exported from  MasterCook  *
               CINCINNATI CHILI  (Like Empress Chili Parlor)
 Recipe By     : Gourmet Magazine
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ellen                            Soups/Chili
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    onions -- chopped
    6      cloves        garlic -- minced
    4      pounds        ground chuck
      1/3  cup           chili powder
    2      Tablespoons   sweet paprika
    2      teaspoons     ground cumin
    1      teaspoon      ground coriander
    1      teaspoon      ground allspice
    1      teaspoon      dried oregano -- crumbled
      1/2  teaspoon      cinnamon
      1/4  teaspoon      ground cloves
      1/4  teaspoon      ground mace
    1                    bay leaf
    3      cups          water
    1      16 oz can     tomato sauce
    2      Tablespoons   wine vinegar
    2      Tablespoons   molasses
                         kidney beans
                         chopped onion
                         grated Cheddar cheese
                         oyster crackers
 In a large heavy kettle, cook the onions and the garlic in a little 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 oregano, 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, 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 still soupy enough
 to be ladled. Discard the bay leaf and season the chili with salt and apper.
 Serve the chili as is or in the tradition Cincinnati 5-way: Ladle the chili
 over the spaghetti and top it with the beans, the onion, the Cheddar, and the
 oyster crackers. (Also over hot dogs.) Makes about 8 cups, serving 6.
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