|Name:||Cincinnati Chili II||Contributor:||Kathy E Gill|
|Description:||Cincinnati Chili Recipe||Posted:||2002-10-21|
|Key words:||chili, pork, ground beef, pasta||Category:||Main Dishes|
|Ingredients:||2 Tbsp peanut oil
2 yellow onions, chopped
6 cloves garlic, peeled and finely chopped
1-1/2 lbs lean ground pork
1-1/2 lbs lean ground beef
1 Tbsp whole cumin seeds
4 Tbsp hot chili powder
3 whole bay leaves
1 Tbps cinnamon
1 Tbsp allspice
1 Tbsp Mongolian Fire oil (or your preferred hot sauce)
5 Tbsp cocoa powder
4 Tbsp worchestershire
5 Tbsp white vinegar
1 can (28oz) pureed tomatoes
2-4 dry chilis
salt to taste
|Preparation:||In large (12 qt) heavy stockpot on medium heat, add oil and saute onions and garlic.
When onions are clear add ground pork, ground beef, cumin seeds, chili powder and bay leaves. After meat is browned, drain fat.
Add cinnamon, allspice, Mongolian Fire oil, cocoa powder, worchestershire and white vinegar, pureed tomatoes, dry chilis and salt.
Simmer, covered, for 1-1/2hours. You may need to add water as it cooks.
Serve with these sides:
(a) Pasta (I used bow tie - sorry for not adding an instruction card!)
(b) Grated cheddar cheese
(c) Chopped onions
(d) Sour Cream
|Notes:||This Chili was intriguing to me not only because of its ingredients,
but its similarity to "Matt's Chili Dogs" in the "on the side"
condiments. Adapted from The Frugal Gourmet Cooks American. It was
good -- but Rolf's was *awesome*!