Chili: Cincinnati 04 by Recipe Cottage

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	Cincinnati 04

		Cincinnati Chili Serves 4 (or 8 over Spaghetti) 1 tablespoon olive oil 2 medium onions, finely chopped 4 cloves garlic (optional), finely minced 2 pounds lean ground beef 4 cups beef broth 15-ounce can tomato sauce 1 teaspoon ground allspice 3 tablespoons chili powder 1/2 teaspoon cayenne, or more if you wish it hotter 1 teaspoon cumin seeds, freshly roasted in a small skillet and ground 1 teaspoon flour 2 tablespoons water 1 bay leaf 1/4 teaspoon ground cloves 2 tablespoons white or cider vinegar 1/2 ounce unsweetened chocolate salt, if desired In a covered medium (4 quart) saucepan, sweat onions and garlic in oil over medium flame until soft and translucent, about 8 minutes. With a slotted spoon lift out the onions and garlic and set aside. Drop meat in the saucepan and cook over medium-high heat until all the redness is gone and the meat is a light brown, about 6 minutes. Break up the clumps of meat with a wooden spoon to assure that it is thoroughlly cooked. Add the cooked onion and garlic to the meat and stir well to mix. Add the beef broth, tomato sauce and all-spice. Cook over low heat, barely simmering, for about 1/2 hour. Make a thin paste with the chili powder, cayenne, freshly ground cumin, 1 teaspoon flour and about 2 tablespoons water. The chili puree or paste in this form makes it easier to control the amount of hot stuff to be added. Begin with 2 tablespoons of the chili paste mixed into the saucepan, and stir to blend it well. Taste. Add more by the single tablespoon until the desired seasoning is reached. Add bay leaf, ground cloves, vinegar, chocolate and salt, to taste. Cover and cook over low heat for at least 1 hour. Some Cincinnati cooks let the pot simmer for up to 3 hours. But don't let it turn into a solid before adding more beef stock or water. Taste and test one more time and correct seasoning to suit the tongue and the occasion. Serve chili in heated bowls and pass saltines. Or, as in Cincinnati, layer spaghetti, chili, onions, cheese and oyster crackers.