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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This type of chili has the mole (pronounced moe-lay) flavoring that is popular in traditional Mexican cooking. And to make it authentic Cincinnati-style chili, serve it up over spaghetti and sprinkle finely shredded Cheddar cheese over the top. Ingredients:
1 pound lean ground beef |
1 small onion, chopped |
1 tablespoon unsweetened cocoa |
2 teaspoons chili powder |
1/2 teaspoon ground red pepper |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cinnamon |
3 cups crushed tomatoes , 1(28 oz. can) |
1 can (6 ounces) tomato paste |
1/2 cup water |
1 tablespoon sugar |
1/2 teaspoon salt |
Directions:
1. In a large saucepan or soup pot, brown the beef with the onion over medium heat for 6 to 8 minutes, or until no pink remains in the meat.
2. Drain off any excess liquid, then return the saucepan to the stove and add the remaining ingredients; mix well. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally
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