Recipe - Cincinnati 5-Way Chili Pt 1

PART ONE
1 pound Chuck,twice ground finely
2 x Onions, minced
2 x Cloves garlic, minced
1 cup Tomato sauce
2 tablespoon Catsup
1 cup Water
1 tablespoon Red wine vinegar
1 tablespoon Chili powder
1 tablespoon Paprika
1 teaspoon Pepper
1 teaspoon Honey
One half ounce Unsweetened chocolate,grated
One half teaspoon EA: ground cumin, tumeric
One half teaspoon EA: marjoram, allspice
One half teaspoon Cinnamon
One fourth teaspoon EA: nutmeg, ground cloves
One fourth teaspoon EA: mace, ground coriander
One fourth teaspoon Ground cardamom
One half x Bay leaf, crumbled
1 teaspoon Salt

***Excerpt from "Square Meals": "No one who loves to eat can visit
Cincinnati without falling in love with the most eccentric and delicious
noodle dish of all5Way Chili. Invented by Greek immigrants in the 1920s,
it is unique to southern Ohio, and served only in chili parlors, most of
which are fluorescentlighted luncheonettes that haven't changed much since
1950. Nobody in Cincinnati gives out their recipe. It is a dish of
startling complexity, so dizzingly spicy..." THIS IS A 2 PART RECIPE. Salt
a large cast iron skillet. Turn heat to med and add meat, onions, and
garlic. Cook until meat is browned. Add tomato sauce, catsup, water, and
vinegar. As mixture begins to boil, add everything else. Adjust spices to
taste, adding more salt if it needs perking up, turmeric and cumin for a
sweatier chili flavor, cinnamon, cloves, and mace if you want it sweeter,
cardamom for more bang, unsweetened chocolate for body. Cover and simmer at
very low heat for about 1 hr, stirring and tasting occasionally, adding
tomato juice if it is getting too dry to ladle up easily.

Posted to MCRecipe Digest V1 #238

Date: Wed, 09 Oct 1996 12:28:00 EDT

From: coloradopegg@juno.com (peggy g seevers)