Cincinnati Style Chili Recipe
Ingredients
| Ground chuck | 2 Pound | |
| Onion | 1 Large, finely chopped | |
| Garlic | 3 Clove (5gm), finely chopped | |
| Chili powder | 3 Tablespoon | |
| Paprika | 2 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Tomato sauce | 16 Ounce | |
| Water | 1 1/4 Cup (16 tbs) | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Worcestershire sauce | 1 Tablespoon | |
| Unsweetened chocolate | 1/2 Ounce | |
| Spaghetti | 1 pound |
Directions
In a large saucepan, cook the beef with the onion and garlic over medium-low heat for about 10 minutes until the meat has lost its red color.
Drain off any excess fat.
Stir in the chili powder, paprika, cumin, oregano, salt, cayenne, cinnamon and cloves and cook for 1 minute over moderate heat, stirring often.
Add the the tomato sauce, water, vinegar, Worcestershire and chocolate.
Cover and cook gently for 1 hour, stirring frequently.
Uncover and cook for about 15 minutes, stirring often, until thickened.
The recipe can be made two days ahead to this point.
Drain off any excess fat.
Stir in the chili powder, paprika, cumin, oregano, salt, cayenne, cinnamon and cloves and cook for 1 minute over moderate heat, stirring often.
Add the the tomato sauce, water, vinegar, Worcestershire and chocolate.
Cover and cook gently for 1 hour, stirring frequently.
Uncover and cook for about 15 minutes, stirring often, until thickened.
The recipe can be made two days ahead to this point.
Chef
