*  Exported from  MasterCook  *

                          CINCINNATI-STYLE CHILI

Recipe By     : Cooking Live Show #CL8806
Serving Size  : 1    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   2      medium        onions -- chopped
   5      cloves        garlic -- minced
   2      pounds        ground beef chuck
   4      tablespoons   commercial chili powder
   1      tablespoon    sweet paprika
   1      teaspoon      ground cumin
     1/2  teaspoon      allspice
     1/4  teaspoon      cinnamon
     1/4  teaspoon      ground cloves
     1/4  teaspoon      ground coriander
                        Salt and fresh ground black pepper
   1                    bay leaf
   1      tablespoon    red wine vinegar
   1      tablespoon    molasses
   1      cup           tomato sauce
   1 1/2  cups          water
                        Spaghetti -- cooked and drained;
                        kidney beans; grated Cheddar; chopped
                        white
                        onion -- and oyster crackers
                        as traditional accompaniments for
                        Cincinnati
   1      "             Five-Way" chili

In a large heavy pot heat the oil over moderate heat and cook the onions
and garlic until softened. Add the ground beef, stirring, until the beef is
no longer pink. Drain off any excess fat and discard. Add the chili powder,
paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to
taste, stirring to combine and cook for 1 minute. Add the bay leaf, red
wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce
heat and simmer chili, covered for 1 1/2 hours, adding additional water, if
necessary, to achieve a thick and soupy consistency. Discard bay leaf and
adjust seasoning with salt and pepper.

Serve the chili over cooked spaghetti with the traditional accompaniments.

Yield: 4 to 6 servings





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NOTES : Cooking live