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LOCATION: Recipes >> Chili >> V Cincinnati 01

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Cincinnati Empress Chili

2 tsp olive oil
2 medium onions, chopped finely
4 cloves garlic, minced
3 C vegetable stock
2 Tbs apple cider vinegar
1 large bay leaf, crushed
5 whole allspice berries
2 tsp salt or herbal substitute
3 Tbs chili powder
1 tsp carob powder (or cocoa)
2 C low sodium tomato sauce
1/2 tsp cayenne pepper, or to taste
1 tsp cumin
1 tsp cinnamon
2 C cooked pinto beans
2 C tofu, frozen, thawed, and crumbled

In large heavy pot, over medium-high heat, heat oil and saute onions
for 8 to 10 minutes. Add remaining ingredients. Bring to a boil,
then lower heat and simmer for 1 1/2 hours. Add toppings of choice
(see below). Serves 6 to 8.


one way -- Chili

two way -- chili and spaghetti

three way -- chili and spaghetti topped with grated cheddar cheese

four way -- chili and spaghetti topped with cheese and chopped onion

five way -- chili with kidney beans and spaghetti topped with cheese
and chopped onion

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