Recipe - Cincinnati Chili (Stern)

1 pound Beef; Ground Chuck, Run
Twice Through, Grinder
2 md Onion; chopped fine
2 Cloves Garlic; chopped fine
1 cup Tomato Sauce
2 tablespoon Ketchup
1 cup Water
1 tablespoon Red Wine Vinegar
1 tablespoon Chili Powder
1 tablespoon Paprika
1 teaspoon Black Pepper
1 teaspoon Honey
One half ounce Unsweetened Chocolate
One half teaspoon Cumin
One half teaspoon Turmeric
One half teaspoon Marjoram
One half teaspoon Allspice
One fourth teaspoon Nutmeg
One half teaspoon Cinnamon
One fourth teaspoon Cloves; ground
One fourth teaspoon Mace
One fourth teaspoon Coriander
One fourth teaspoon Cardamom
One half Bay Leaf
1 teaspoon Salt

Salt a large castiron skillet. Turn heat to medium and add meat, onions,
and garlic. Cook until all meat is browned. Add tomato sauce, ketchup,
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 for more
bang, unsweetened chocolate for body. Cover and simmer at very low heat for
about 1 hour, stirring and tasting occasionally, adding tomato juice if it
is getting too dry to ladle up easily

Cincinnati Chili, Construction

8 ounce Spaghetti
16 ounce Kidney Beans 2 Onions
1 pound Cheddar Cheese 1 Box Crackers Premium Bits

The bottom layer is always spaghetti. Break into 4 inch pieces. and boil in
salted water to which 2 tablespoons of olive oil were added. For a touch of
swank, melt a stick of sweet butter into the just cooked noodles before you
dish them out.

You will need about 2 to 3 ounces per serving. You want them soft enough to
cut easily with a fork, but not so soft they lose their oomph. Remember,
they are the support layer for four other ingredients. Spread them out to
cover the bottom of a small plate (preferably oval).

Next comes the chili. Ladle on enough to cover the noodles. Wash kidney
beans and heat with 2 cups water, then drain. Don't season or do anything
fancy. They're here more for texture than taste. Spoon a sparse layer atop
the chili.

Spread out some onions, to taste, over the beans.

Quickly, so it melts a bit, spread the grated cheese to cover everything.
Don't skimp. Cheese should completely blanket the plate, enough so that you
can pat it into a neat mound with your hands, just the way they do in
Cincinnati.

Serve with small oyster crackers (if you can find them) or the Ritz bits on
the side.

You may, if desired, omit either the beans or the onions, or both, for
Three Way or Four Way Chili.

Note: They recommend using a thick spaghetti, or perciatelli, if you can
find it.

NOTES : MY NOTE: It's easier to put all spices in a separate bowl before
starting so it's all ready when you need it
Recipe by: Square Meals, by Michael and Jane Stern

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 03, 1998