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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cincinnati Chilli   
    Categories: Beef, Vegetables, Herbs, Chilies   
         Yield: 8 servings   
       
   MMMMM---------------------------CHILLI--------------------------------   
         2 lb Ground chuck   
         6 oz Can tomato paste   
         4 c  Water   
         8 oz Can tomato sauce   
         1 lg Onion; minced   
         6 cl Garlic; minced   
         3 tb Chilli spice mix   
         1 ts Ground cumin   
         1 ts Cinnamon   
       3/4 ts Ground allspice   
       1/4 ts Ground cloves   
       1/2 ts Cayenne pepper   
         2 ts Kosher salt   
         2 tb Worcestershire sauce   
         1 tb Apple cider vinegar   
       1/2 oz Unsweetened chocolate; opt   
      
   MMMMM--------------------------TO SERVE-------------------------------   
              Oyster crackers   
              Fine shredded mild Cheddar   
              - cheese   
    75 1/2 oz Can small red beans; drained   
              - warmed   
              Minced yellow onion   
              Hot cooked spaghetti   
       
     Heat a large, heavy-bottomed pot or Dutch oven over   
     medium-high heat. Add the tomato paste to the dry pot   
     and cook, constantly scraping the bottom with a wooden   
     spoon or silicone spatula, until the tomato smells rich   
     and toasty and you start to see browned (not burned)   
     patches in the bottom of the pot. This should take 1 to   
     3 minutes.   
        
     Remove the pot from heat and add the ground beef and   
     water. Mix them together into a sludge. It will not look   
     pretty, but press on. There's a method to this madness.   
        
     Return to medium-high heat and bring to a simmer,   
     stirring all the while, so the sludge breaks up into a   
     mealy paste. Add all the remaining ingredients except   
     the vinegar and chocolate.   
        
     Stir the chilli often. You want the volume to reduce a   
     bit. (To be honest, just one hour of cook time is okay,   
     but for optimal chilli-ness, go long.)   
        
     Right at the end of your cooking time, add the vinegar   
     and optional chocolate.   
        
     Simple Tip! The chocolate won’t make it taste sweet-it   
     adds a hint of sophisticated complexity and acts as a   
     foil for all those spices. Chili parlors in Cincinnati   
     don't use chocolate in their recipes; it's a highly   
     contested addition, but I stand behind it.   
        
     Cool the chili to room temperature, then cover the pot   
     and refrigerate overnight.   
        
     Simple Tip! You can eat the chili immediately if you   
     want to, but the flavor improves as it rests.   
        
     The next day, lift or scrape off any solidified fat from   
     the top of the chili and discard.   
        
     Simple Tip! Leave a little fat in the chili, if you   
     like.   
        
     Bring to a rapid simmer over medium heat, stirring   
     often. Serve in a bowl, over a hot dog, or on a plate in   
     any of the "ways" below.   
        
     2-Way: Over spaghetti.   
        
     3-Way: Over spaghetti with finely shredded cheddar   
     cheese.   
        
     4-Way: Over spaghetti with diced onions and finely   
     shredded cheddar cheese.   
        
     5-Way: Over spaghetti with warmed canned red kidney   
     beans, diced onions, and finely shredded cheddar cheese.   
        
     The chilli will also keep refrigerated for up to 1 week   
     or frozen for up to 1 year.   
        
     Yield: 8 servinfs   
        
     Recipe by: Sara Bir   
        
     RECIPE FROM: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
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