Recipe#5499

Title: Cincinnati 03

Newsgroups: rec.food.recipes 
 From: mike.henley@yob.com (Mike Henley) 
 Subject: Cincinnati Chili 
 Message-ID: <7369.150.uupcb@yob.com> 
 Organization: Ye Olde Bailey BBS - Houston, TX - 713-520-1569 
 Date: Tue, 26 Jul 1994 12:34:50 GMT 

Yield: 6 servings
 2 tb Butter                          1 1/2 ts Salt
 2 lb Beef,hamburger grind                2 tb Red chile,ground,hot-mild
 6    Bay leaves                          1 ts Cumin,ground
 1    Onion,large,finely chopped        1/2 ts Oregano,dried,pref. Mexican
 6    Garlic cloves,med,fine chop         1 cn Tomato paste(6oz ea)
 1 ts Cinnamon                            6 c  Water
 2 ts Allspice                            1 cn Kidney beans,(16oz ea)
 4 ts Vinegar                           1/2 lb Vermicelli,cooked
 1 ts Red pepper,dried whole or         1/2 c  Cheddar cheese,grated
 1 ts Chile caribe                        1    Onion,small,finely chopped
 1. Heat the butter in a large heavy skillet over medium-high heat.
 Add the meat to the skillet. Break up any lumps with a fork and cook,
 stirring occasionally, until the meat is evenly browned.~ 2. Stir in
 the remaining ingredients up through the water. Taste and adjust
 seasonings. If the flavor is too sweet, add a small amount of
 vinegar; if not spicy enough, add a small amount of ground chile.~ 3.
 Bring the mixture to a boil, then lower the heat and simmer,
 uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2
 hour before serving.~ 4. Place a small amount of the cooked
 vermicelli in individual bowls. Spoon on a generous amount of chili.
 Top with grated cheese and raw onion or pass in individual bowls.~
 Queen Of Chilis (Cincinnati-Style)
 Yield: 4 servings
 3 Onions                            
 1 lb Ground chuck                      
 2 Garlic cloves, minced             
 tomato juice, as needed
 1 c  Barbeque sauce  (I think I used K.C. Masterpiece)             
 1 c  Water                                    
 1/2 ts Cinnamon
 1/4 ts Ground cloves
 1/4 ts Ground coriander
 1 ts Salt
 1/4 ts Ground cardamom
 1 tb Chili powder                        
 1 ts Black pepper                             
 1/2 ts Allspice                       
 1/2 oz Unsweetened chocolate, grated                                  
 1/2 ts Ground cumin                        
 1/2 ts Turmeric                                 
 1 lb Cheddar cheese, shredded
 1 16-oz  can kidney beans, heated
 9 oz Spaghetti, cooked and buttered
 Oyster crackers
 Chop 2 of the onions and set aside.  Chop remaining onion fine.  Salt
 a large skillet.  Turn heat to medium and add meat, finely chopped
 onion, and garlic.  Break up meat with fork and cook until it is
 browned. Drain fat.
 Add barbeque sauce and water.  Bring to a boil.  Add remaining
 seasonings.
 Cover and simmer over very low heat 30 minutes, stirring and tasting
 occasionally, adding tomato juice if mixture is getting too dry.
 Chili is best when allowed to age overnight in refrigerator and
 reheated.
 To construct the plate of 5-way chili, layer spaghetti on a plate (a
 small oval plate is traditional), top it with hot chili, then with a
 sparse layer of beans, then chopped onions.  Pat on plenty of cheese
 while chili is still hot and serve immediately, with oyster crackers
 on the side. Serves 4.