January 23, 2004, Newsletter Issue #161: Fight the winter blahs...
Tip of the Week
Cincinnati Chili
2 pounds ground beef
1 quart water
1 cup onions, chopped
2 (8 ounce) cans tomato sauce
4 cloves garlic, minced
1/2 tsp allspice
4 whole cloves, crushed
1 bay leaf
1/2 ounce unsweetened chocolate
3 Tbsp chili powder
2 Tbsp cider vinegar
2 tsp Worcestershire sauce
1/2 tsp salt
1 tsp ground cumin
1 tsp ground cinnamon
1-1/2 tsp sugar
2 Tbsp flour mixed with 1/4 cup cold water
In a large saucepan, combine the ground beef and the water and simmer for 30 minutes, breaking meat apart as it cooks. Add the remaining ingredients except the flour & water and simmer for 3 hours. Add the flour & water, bring to a boil, and cook for 5 minutes. Remove from the heat and serve over cooked spaghetti. Top with cheddar cheese and chopped onions if desired.
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