Recipe#5500

Title: Cincinnati 04

From: plgold@ix.netcom.com (Pat Gold) 
 Newsgroups: rec.food.recipes 
 Subject: Re: Cincinnati Chili 
 Date: 1 May 1995 05:59:42 -0600 
 Organization: Netcom 
 Message-ID: <199504302036.NAA22151@ix2.ix.netcom.com> 

Serves 4 (or 8 over Spaghetti)
 This chili is unusual in several ways.  Chocolate and vinegar are among 
 its ingredients;; some like the beef and onion to be put through 
 a food processor or blender before they are added to the soup pot; 
 it is creamy smooth and is served on a bed of spaghetti 
 and under layers of grated cheese, finely chopped onions and
 oyster crackers.
 1 tablespoon olive oil
 2 medium onions, finely chopped
 4 cloves garlic (optional), finely minced
 2 pounds lean ground beef
 4 cups beef broth
 1 15-ounce can tomato sauce
 1 teaspoon ground allspice  ( you could substitute cinnamon if you 
 like)
 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
 Spaghetti, chopped onions, cheese and oyster crackers ..... selection 
 as 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 slatines.  Or, as in Cincinnati, 
 layer spaghetti, chili, onions, cheese and
 oyster crackers.