 |
|
|
|
|
|
| |
Recipe of the Month
Soups -
Cincinnati Chili
|
| INGREDIENTS |
- 1 tablespoon vegetable oil
-
1/2 cup chopped onion
-
2 pounds ground beef
-
1/4 cup chili powder
-
1 teaspoon ground cinnamon
-
1 teaspoon ground cumin
-
1/4 teaspoon ground allspice
-
1/4 teaspoon ground cloves
-
1 bay leaf
-
1/2 (1-ounce) square unsweetened chocolate
-
2 (10.5-ounce) cans beef broth
-
1 (15-ounce) can tomato sauce
-
2 tablespoons cider vinegar
-
1/4 teaspoon ground cayenne pepper
-
1/4 cup shredded Cheddar cheese
-
1 box spaghetti, cooked according to package directions
|
| INSTRUCTIONS |
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about six minutes.
Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and cayenne pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 11/2 hours, stirring occasionally.
Refrigerate overnight for best results. To serve, remove the bay leaf and reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded Cheddar cheese. |
| |
|
|
|
|
|
|
|
|
|
|
|
|