*  Exported from  MasterCook  *

                             Cincinnati Chili

Recipe By     : Cincinnati newspaper clipping
Serving Size  : 8    Preparation Time :0:00
Categories    : Chili                            Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      qt            Water
   2      md            Onions -- grated fine
  16      oz            Tomato sauce (2 cans)
   5                    Whole allspice
     1/2  ts            Red pepper
   1      ts            Ground cumin
   4      tb            Chili powder
     1/2  oz            Unsweetened chocolate
   2      lb            Ground beef
   4      cl            Garlic
   2      tb            Vinegar
   1      lg            Bay leaf
   5                    Whole cloves
   2      ts            Worcestershire sauce
   1 1/2  ts            Salt
   1      ts            Cinnamon

Add ground beef to water in 4 qt pot, stir until beef separates to a
very fine texture. Boil slowly for 30 minutes. Add all other
ingredients. Stir to blend, bringing to a boil.  Reduce heat and
simmer, uncovered, for about 3 hours. The last hour, pot may be
covered after desired consistency is reached. Chili should be
refrigerated overnight so that fat can be lifted from the top before
reheating and serving.

Yield: 8 Servings

Serve "three-way", with macaroni or spaghetti and grated cheese,
"four-way" as above with kidney beans, or "five-way" with beans and
chopped onions.


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