Recipe - Cinfully Good Chili

JUDY MYERS CPFD36B
1 One half teaspoon Salt
1 pound Ground chuck
2 Onions finely chopped
2 Cloves garlic minced
1 cup Tomato sauce
2 tablespoon Catsup
1 cup Water
1 tablespoon Redwine vinegar
1 tablespoon Chili powder
1 tablespoon Paprika
1 teaspoon Black pepper
One half teaspoon Ground cumin
One half teaspoon Tumeric
One half teaspoon Majoram
One half teaspoon Allspice
One fourth teaspoon Nutmeg
One half teaspoon Cinnamon
One fourth teaspoon Ground cloves
One fourth teaspoon Mace
One fourth teaspoon Ground coriander
One fourth teaspoon Ground cardamom
One half Bayleaf
1 teaspoon Honey
One half ounce Unsweetened chocolate
Grate
Tomato juice as needed
9 ounce Thick spaghetti;cook
Butter
16 ounce Canned kidney beans
Heated
Drained
2 Onions chopped
Three fourths pound Cheddar cheese grated

1. Sprinkle One half 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 3way
chili or 4way chili. Serves 4 MMNorma Wrenn

Recipe By :

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