- Cincinnati's famous unique flavored chili.
- Doris - Ohio
Serves/Makes:8 or more
- 2 tbsp (30 ml) peanut oil
- 1 lb (.5 kg). lean ground pork
- 1 lb (.5 kg). lean ground beef
- 4 yellow onions, peeled and chopped
- 6 cloves garlic, peeled and finely chopped
- 1 tbsp (15 ml) whole cumin seeds
- 4 tbsp (60 ml) hot chili powder, commercial
- 3 whole bay leaves
- 3 tsp (15 ml). cinnamon
- 3 tsp (15 ml). allspice
- 2 tsp (10 ml). Tabasco sauce
- 4-1/2 tbsp (70 ml) cocoa powder
- 2 tbsp (30 ml) Worcestershire sauce
- 4 tbsp (60 ml) white vinegar
- 1 28 oz (784 grm). can pureed tomatoes
- 1 tbsp (15 ml) oregano
- 1 tbsp (15 ml) sugar
- salt to taste
- 2 lbs (.9 kg). kidney beans, soaked and cooked
- Heat 12 quarts (11350 ml) heavy stockpot and add oil.
- Saute pork, beef, onion, and garlic until meat is barely browned.
- Add cumin seeds, chili powder and bay leaves BEFORE browning is complete.
- Drain fat.
- Add remaining ingredients including the beans and bring to a simmer.
- Cook uncovered for 1 1/2 hours or until the beans are very tender.
- Add water as it cooks to make or keep desired consistency.
- The chili is not normally made with beans. When ordering in Cincinnati the chili comes in a bowl with just the meat and spices. Order it 2-Way and the chili comes on a pile of spaghetti, 3-Way is spaghetti with chili and grated cheddar cheese on top, 4-Way adds chopped yellow onions and a
5-Way adds the beans.