Cincinnati Style Chili

Here's a recipe shared with me.  Perry travels a lot and takes a very
keen interest in the culinary pleasures.  While I have not tried this
recipe, I trust Perry's judgement. [PERRY A. TRUNICK]

Bon Appetit, Bob.

Dry Spices:
1 T Chili Powder
1 T Paprika
1 t Ground Black Pepper
1/2 t Ground Cumin
1/2 t Tumeric
1/2 t Marjoram
1/2 t Allspice
1/4 t Nutmeg
1/2 t Cinnamon
1/4 t Ground Cloves
1/4 t Mace
1/4 t Corriander
1/4 t Ground Cardomom
1/2 Dry Bay Leaf, Crumbled
1 t Salt

You can mix these together ahead of time to save some time.

1 Lb. Chuck, ground fine (twice through a grinder)
2 Med. Onions, Chopped fine
2 Cloves Garlic, minced

Salt a large cast iron skillet.  Turn heat to Med. and add
ingredients.  Cook until meat is browned.

1 C Tomato Saude
2 T Ketchup (or Catsup)
1 C Water
1 T Red Wine Vinegar

Add to browned meat mixture.

1 t Honey
1/2 Oz. UNSWEETENED Baker's chocolate, grated

When mixture begins to boil, add honey and chocolate along with dry
spices.  Cover and simmer on low heat for 1 hour.

Serve over cooked spaghetti.  Add red kidney beans, chopped onion,
cheddar cheese to make 5-way or chose any of those ingredients to
make 4-, 3-, or 2-way chili.

Bob Hartman - Cleveland FreeNet Culinary Arts SIG Sysop (aa333)
aa333@Cleveland.Freenet.Edu