MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cincinnati Chilli
Categories: Beef, Vegetables, Herbs, Chilies
Yield: 8 servings

MMMMM---------------------------CHILLI--------------------------------
2 lb Ground chuck
6 oz Can tomato paste
4 c Water
8 oz Can tomato sauce
1 lg Onion; minced
6 cl Garlic; minced
3 tb Chilli spice mix
1 ts Ground cumin
1 ts Cinnamon
3/4 ts Ground allspice
1/4 ts Ground cloves
1/2 ts Cayenne pepper
2 ts Kosher salt
2 tb Worcestershire sauce
1 tb Apple cider vinegar
1/2 oz Unsweetened chocolate; opt

MMMMM--------------------------TO SERVE-------------------------------
Oyster crackers
Fine shredded mild Cheddar
- cheese
75 1/2 oz Can small red beans; drained
- warmed
Minced yellow onion
Hot cooked spaghetti

Heat a large, heavy-bottomed pot or Dutch oven over
medium-high heat. Add the tomato paste to the dry pot
and cook, constantly scraping the bottom with a wooden
spoon or silicone spatula, until the tomato smells rich
and toasty and you start to see browned (not burned)
patches in the bottom of the pot. This should take 1 to
3 minutes.

Remove the pot from heat and add the ground beef and
water. Mix them together into a sludge. It will not look
pretty, but press on. There's a method to this madness.

Return to medium-high heat and bring to a simmer,
stirring all the while, so the sludge breaks up into a
mealy paste. Add all the remaining ingredients except
the vinegar and chocolate.

Stir the chilli often. You want the volume to reduce a
bit. (To be honest, just one hour of cook time is okay,
but for optimal chilli-ness, go long.)

Right at the end of your cooking time, add the vinegar
and optional chocolate.

Simple Tip! The chocolate won’t make it taste sweet-it
adds a hint of sophisticated complexity and acts as a
foil for all those spices. Chili parlors in Cincinnati
don't use chocolate in their recipes; it's a highly
contested addition, but I stand behind it.

Cool the chili to room temperature, then cover the pot
and refrigerate overnight.

Simple Tip! You can eat the chili immediately if you
want to, but the flavor improves as it rests.

The next day, lift or scrape off any solidified fat from
the top of the chili and discard.

Simple Tip! Leave a little fat in the chili, if you
like.

Bring to a rapid simmer over medium heat, stirring
often. Serve in a bowl, over a hot dog, or on a plate in
any of the "ways" below.

2-Way: Over spaghetti.

3-Way: Over spaghetti with finely shredded cheddar
cheese.

4-Way: Over spaghetti with diced onions and finely
shredded cheddar cheese.

5-Way: Over spaghetti with warmed canned red kidney
beans, diced onions, and finely shredded cheddar cheese.

The chilli will also keep refrigerated for up to 1 week
or frozen for up to 1 year.

Yield: 8 servinfs

Recipe by: Sara Bir

RECIPE FROM: http://www.simplyrecipes.com

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