Recipe - Cincinnati-Style Chili

2 tablespoon Vegetable oil
2 md Onions, chopped
5 Cloves garlic, minced
2 pound Ground beef chuck
4 tablespoon Commercial chili powder
1 tablespoon Sweet paprika
1 teaspoon Ground cumin
One half teaspoon Allspice
One fourth teaspoon Cinnamon
One fourth teaspoon Ground cloves
One fourth teaspoon Ground coriander
Salt and fresh ground black
pepper
1 Bay leaf
1 tablespoon Red wine vinegar
1 tablespoon Molasses
1 cup Tomato sauce
1 One half cup Water

Spaghetti cooked and drained; kidney beans; grated Cheddar; chopped
white onion and oyster crackers as traditional accompaniments for
Cincinnati FiveWay" chili

In a large heavy pot heat the oil over moderate heat and cook the onions
and garlic until softened. Add the ground beef, stirring, until the beef is
no longer pink. Drain off any excess fat and discard. Add the chili powder,
paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to
taste, stirring to combine and cook for 1 minute. Add the bay leaf, red
wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce
heat and simmer chili, covered for 1 One half hours, adding additional water, if
necessary, to achieve a thick and soupy consistency. Discard bay leaf and
adjust seasoning with salt and pepper.

Serve the chili over cooked spaghetti with the traditional accompaniments.

Yield: 4 to 6 servings

NOTES : Cooking live

Recipe by: Cooking Live Show #CL8806 Posted to TNT Prodigy's Recipe
Exchange Newsletter by Sherry Zeiss zeiss@tab.com on Jul 10, 1997