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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 10 |
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I love this, if you haven't tried it you need to. In Cincinnati the true enthusiasts have their Chili 1 to 5 ways: 1. Plain 2. Two Way - Spaghetti & Chili 3. Three Way - Chili, Spaghetti, and Cheddar Cheese 4. Four Way - Chili, Spaghetti, Cheddar Cheese, and Onions 5. Five Way - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans Ingredients:
2 tablespoons oil |
2 1/2 lbs beef, ground |
1 quart water, cold |
1 -6 ounce tomato paste |
2 large onions, diced |
1 1/2 tablespoons vinegar |
1 teaspoon lea & perrins worcestershire sauce |
1 clove garlic, crushed |
2 tablespoons chili powder |
5 bay leaves |
2 teaspoons cinnamon |
1 teaspoon allspice |
2 teaspoons cayenne pepper |
1 1/2 tablespoons unsweetened cocoa |
salt & pepper |
Directions:
1. In a heavy gauge pot - heat oil, add beef until brown, add onions and water and bring to a boil.
2. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 - 2 hours.
3. Adjust with salt & pepper to taste.
4. Remove Bay Leaves before serving.
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