Cincinnati Chili Recipe by: Bernard Clayton Jr. Serving Size: 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons olive oil 2 medium onions -- finely chopped 4 garlic cloves -- minced, Optional 2 pounds extra lean ground beef 4 cups beef stock 1 pound tomato sauce 1 teaspoon ground allspice 3 tablespoons chili powder 1/2 teaspoon cayenne pepper 1 teaspoon cumin seeds -- roasted in a small skillet and ground 1 teaspoon flour 2 tablespoons water 1 bay leaf 1/4 teaspoon ground cloves 2 tablespoons cider vinegar 1/2 ounce unsweetened chocolate salt -- to taste In a covered medium saucepan cook onions and garlic in olive oil over medium heat until soft and transparent, about 8 minutes. Remove from pan and set aside. Add meat to saucepan and brown over medium high heat, about 6 minutes. Break up meat to make sure it is thoroughly cooked. Add onion and garlic and stir to mix well. Add beef broth, tomato sauce, and allspice. Cook over low heat, barely simmering, for 1/2 hour. Make a thin paste with the chili powder, cayenne, cumin, 1 teaspoon flour, and 2 tablespoons water. Begin with 2 tablespoons of the chili paste mixed into the saucepan, and stir to mix well. Taste, and add more chili paste, 1 tablespoon at a time, until the desired amount of spicy hot is reached. Add bay leaf, ground cloves, vinegar, chocolate and salt. Cover and cook over low heat for 1 hour. (Some Cincinnati cooks simmer the pot for up to 3 hours adding additional beef stock or water.) Serve alone in a bowl or, as in Cincinnati, serve over spaghetti and layer with chopped onion, cheese and oyster crackers. NOTES : This is also known as 5 Way Chili when served over spaghetti, then layered with onion, cheese and oyster crackers. Serves 8 when served this way. From: "tranch" Newsgroups: rec.food.recipes Date: 19 Feb 2001 13:43:21 GMT