Cincinnati-Style Chili
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A indian take on cincinnati-style chili, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 lb. fine ground chuck
- 2 medium onions
- 2 cloves garlic, minced
- 1 c. tomatoe sauce (I'm from Indiana; Dan Quale spelling mode)
- 2 Tbsp. ketchup (or is it catsup?)
- 1 c. water
- 1 Tbsp. red wine vinegar
- 1 tsp. honey
- 1/2 oz. unsweetened Baker's chocolate, grated
- 1 Tbsp. chili powder
- 1 Tbsp. paprika
- 1 tsp. ground black pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. turmeric
- 1/2 tsp. marjoram
- 1/2 tsp. allspice
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. mace
- 1/4 tsp. coriander
- 1/4 tsp. ground cardamom
- 1 tsp. salt
- 1 dry bay leaf, crumbled
Method
Cook the first 3 ingredients until meat is brown.
Add next 4 ingredients to meat mixture and bring to a boil.
Add all remaining ingredients.
Cover and simmer on low heat for 1 hour.
Rate:
