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LOCATION: Recipes >> Chili >> Cincinnati 02

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Cincinnati Chili

1 quart water
2 lbs. ground beef
2 medium onions, finely grated
4 garlic cloves
2 8-oz cans tomato sauce
2 tablespoons vinegar
2 tsp. Worcestershire sauce
1 1/2 tsp. salt

5 whole allspice
5 whole cloves
1/2 oz unsweetened chocolate
1 tsp cinnamon
1 1/2 tsp. red pepper
1 tsp ground cumin
4 tablespoons chili powder
1 large bay leaf, whole

Add ground beef to water in four-quart pot. Stir until beef
separates into a fine texture. Boil slowly for 30 minutes. Add
all other ingredients. Stir to blend, bringing to a boil. Reduce
heat and simmer uncovered for about three hours. (pot may be
covered the last hour or so, after desired consistency is reached).
Should be refrigerated overnight, so that fat can be lifted from
top before reheating.

Serving: serve over spaghetti (2-way); add grated mild cheddar
(3-way); add chopped onion -- before cheese (4-way); add drained
red kidney beans (5-way); have oyster crackers and tobasco on the
side.

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