Recipe Archives->Chili->Cincinnati 01

Cincinnati Chili

2 tbsp peanut oil
1 lb lean pork, coarsely ground
1 lb hamburger
4 yellow onions, peeled and chopped
6 cloves garlic, peeled and finely chopped
1 tbsp whole cumin seeds
4 tbsp hot chili powder, commercial
3 whole bay leaves
2 tsp cinnamon
2 tsp allspice
2 tsp Tabasco
4 tbsp cocoa powder
2 tbsp Worcestershire
4 tbsp white vinegar
1 can (28 oz) tomatoes, pureed
1 tbsp oregano
2 lb kidney beans, soaked and cooked till tender
salt to taste

Heat a 12-quart heavy stockpot and add the oil.  Saute the pork,
hamburger, onions, garlic, cumin seeds, chili powder, and bay leaves
until the meat is barely browned and the onions clear.  Drain the
fat and discard.

Add the remaining ingredients, including the beans, and bring to
a simmer.  Cook, covered, for 1 1/2 hrs or until the beans are very
tender.  You may need to add water to this dish as it cooks.

Serving methods:
"two way" = served on spaghetti
"three way" = the above plus grated Cheddar cheese
"four way" = same but also add chopped yellow onions

Printable version: cincinnati01.txt.