CINCINNATI CHILI
From Janice and Woody Brundage of San Diego

(Serves6-8)

2 LBS. GROUND BEEF
2 LG. CHOPPED ONIONS
3 LG. CLOVES OF MINCED GARLIC
3T. OIL
4 C. WATER
1/4 C. CHILI POWDER
1 TSP. BLACK PEPPER
1-1/2 TSP. CAYENNE PEPPER
1-1/2 TSP.GROUND CUMIN (COMINOS)
1 TSP. ALLSPICE
1 TSP. CINNAMON
1T. COCOA
1-1/2 TSP. SALT
1 6 0Z. CAN TOMATO PASTE
2 TSP. WORCESTERSHIRE SAUCE
3 BAY LEAVES

SPAGHETTI

 

IN LARGE POT, BROWN GROUND BEEF IN 3 T. OIL
ADD ONIONS AND GARLIC AND SAUTE UNTIL GOLDEN.
ADD WATER AND BRING TO BOIL.
ADD ALL REMAINING INGREDIENTS AND RETURN TO BOIL.
LOWER HEAT, COVER AND SIMMER FOR 4 HOURS, STIRRING OCCASIONALLY.
REMOVE BAY LEAVES BEFORE SERVING.

IN CINCINNATI THIS CHILI IS SERVED ON SPAGHETTI.

CINCINNATI 3- WAY CHILI IS SERVED TOPPED WITH CHEESE;
4- WAY CHILI IS TOPPED WITH CHOPPED ONIONS AND 5- WAY CHILI MEANS ADDED PINTO OR KIDNEY BEANS.
BUT THESE LAST THREE TOPPINGS MAY BE SERVED ON THE SIDE