Cincinnati Chili #1
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Cincinnati Chili #1
  Chili    Meat  
Last updated 6/12/2012 1:16:27 AM. Recipe ID 46316. Report a problem with this recipe.
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      Title: Cincinnati chili #1
 Categories: Meat
      Yield: 8 Servings
 
      2 tb Peanut oil
      1 lb Lean pork; coarsely ground
      1 lb Hamburger
      4    Yellow onions; chopped
      6    Cloves garlic; finely
           -chopped
      1 tb Whole cumin seeds
      4 tb Hot chili powder
      3    Whole bay leaves
      2 ts Cinnamon
      2 ts Allspice
      2 ts Tabasco
      4 tb Cocoa powder
      2 tb Worcestershire sauce
      4 tb White vinegar
      1 cn (28-oz) tomatoes; pureed
      1 tb Oregano
      2 lb Dried kidney beans;
           -soaked & cooked (see "Texas
           -Chili" for cooking beans)
           Salt to taste
 
  SERVES A SMALL NEIGHBORHOOD IF YOU USE THE PASTA AND CONDIMENTS. FOR
  YOUR FAMILY IT WILL SERVE 8-10 PERSONS.
  
    This is certainly an interesting dish, though a bit unusual. The
  story goes that a young chef from Macedonia arrived in Cincinnati and
  opened a chili stand. He added additional spices, as per his
  background, and Cincinnati chili was born. Note that this recipe
  calls for some sweet spices such as cinnamon and allspice, and cocoa.
  Some recipes also call for nutmeg.
  
    The method of serving is a bit unusual, too. The chili is normally
  not made with beans. So, when you order Cincinnati chili you get a
  bowl of meat and spices. When you order it "two way," the sauce comes
  on a pile of spaghetti. When you order it "three way," you get
  spaghetti topped with chili and grated Cheddar cheese. A "four way"
  adds chopped yellow onions and a "five way" adds the fifth
  ingredient, beans. You can have great fun with this and I expect that
  your children will think up some additional "ways" of serving this
  delicious dish.
  
    Heat a 12-quart heavy stockpot and add the oil. Sauté the pork,
  hamburger, onions, garlic, cumin seeds, chili powder, and bay leaves
  until the meat is barely browned and the onions clear. Drain the fat
  and discard.
  
    Add the remaining ingredients, including the beans, and bring to a
  simmer. Cook, covered, for 1-1/2 hours or until the beans are very
  tender. You may need to add water to this dish as it cooks.
  
    Now, you must decide if you are to have it one, two, three, four,
  or five way. You might even think up a sixth way! The additional
  condiments that you might wish are cooked spaghetti, grated Cheddar
  cheese, and chopped yellow onions.
  
  INCLUDES OVERNIGHT SOAK OF BEANS
  
  From .  Downloaded from Glen's MM




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Recipe ID 46316 (Apr 03, 2005)

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