Recipe#5497

Title: Cincinnati

Newsgroups: rec.food.recipes 
 From: smliu@ucdavis.edu 
 Subject: Cincinnati chili 
 Message-ID: <199407260139.SAA06099@dale.ucdavis.edu> 
 Organization: Taronga Park BBS 
 Date: Tue, 26 Jul 1994 12:29:56 GMT 

2 tbsp peanut oil
 1 lb lean pork, coarsely ground
 1 lb hamburger
 4 yellow onions, peeled and chopped
 6 cloves garlic, peeled and finely chopped
 1 tbsp whole cumin seeds
 4 tbsp hot chili powder, commercial
 3 whole bay leaves
 2 tsp cinnamon
 2 tsp allspice
 2 tsp Tabasco
 4 tbsp cocoa powder
 2 tbsp Worcestershire
 4 tbsp white vinegar
 1 can (28 oz) tomatoes, pureed
 1 tbsp oregano
 2 lb kidney beans, soaked and cooked till tender
 salt to taste
 Heat a 12-quart heavy stockpot and add the oil.  Saute the pork, hamburger,
 onions, garlic, cumin seeds, chili powder, and bay leaves until the meat
 is barely browned and the onions clear.  Drain the fat and discard.
 Add the remaining ingredients, including the beans, and bring to a simmer.
 Cook, covered, for 1 1/2 hrs or until the beans are very tender.  You
 may need to add water to this dish as it cooks.
 Serving methods:
 "two way" = served on spaghetti
 "three way" = the above plus grated Cheddar cheese
 "four way" = same but also add chopped yellow onions
 Bon appetit!          Mei-Sen