Cinfully Good Chili
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Cinfully Good Chili
  Chili    Sauces    Tex-mex  
Last updated 6/12/2012 1:16:28 AM. Recipe ID 46335. Report a problem with this recipe.
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      Title: Cinfully good chili
 Categories: Meats, Sauces, Main dish, Tex-mex
      Yield: 1 Servings
 
           JUDY MYERS CPFD36B-----
  1 1/2 ts Salt
      1 lb Ground chuck
      2    Onions -- finely chopped
      2    Cloves garlic -- minced
      1 c  Tomato sauce
      2 tb Catsup
      1 c  Water
      1 tb Red-wine vinegar
      1 tb Chili powder
      1 tb Paprika
      1 ts Black pepper
    1/2 ts Ground cumin
    1/2 ts Tumeric
    1/2 ts Majoram
    1/2 ts Allspice
    1/4 ts Nutmeg
    1/2 ts Cinnamon
    1/4 ts Ground cloves
    1/4 ts Mace
    1/4 ts Ground coriander
    1/4 ts Ground cardamom
    1/2    Bayleaf
      1 ts Honey
    1/2 oz Unsweetened chocolate --
           Grate
           Tomato juice as needed
      9 oz Thick spaghetti;cook --
           Butter
     16 oz Canned kidney beans --
           Heated
           Drained
      2    Onions -- chopped
    3/4 lb Cheddar cheese -- grated
 
  1.  Sprinkle 1/2 teaspoon salt in a large sillet. Heat to medium and
  add the meat, the first two chopped onions that appear first in the
  recipe,the garlic. Cook until Meat is browned but still soft. 2. Add
  tomato sauce, catsup, water and vinegar. When mixture boils, add the
  rest of the salt,the remaining spices and herbs, the honey and
  chocolate. Adjust seasonings, adding more salt if it needs perking
  up, more cumin for a more strident chili flavor, more cinnamon and
  mace if you want it more aromatic, more cardamom for more band and
  more chocolate for more body. 3. Cover and simmer on very low heat
  for about 1 hour, stirring and tasting occasionaly, adding tomato
  juice if it is getting too dry. It should be a thick sauce. Discard
  bay leaf. 4. For 5 way chili(use small oval plate if available),
  layer spaghetti on the plate, top it with chili, then with a sparse
  layer of kidney beans & then choped, raw onions. Pat on the cheese
  while the chili is still hot and serve immediately, with oyster
  crackers on the side. You may, if desired, omit either the beans or
  onions, or both, for 3-way chili or 4-way chili. Serves 4 MMNorma
  Wrenn
  
  




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Recipe ID 46335 (Apr 03, 2005)

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