Cincinnati Style Chili
Gourmet
Cincinnati Style Chili
Gourmet
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2 pounds ground chuck (not lean) 1 cup chopped onion 6 ounce can tomato paste 1 teaspoon cinnamon 1 teaspoon pepper 1/2 teaspoon cayenne 1 teaspoon ground cumin 1/2 teaspoon ground allspice 2 tablespoons Worcestershire sauce 1 tablespoon salt 1 tablespoon vinegar 1 bay leaf Directions: In a large kettle, brown the beef with the onion, add the tomato paste, the cinnamon, the pepper, the cayenne, the cumin, the allspice, the Worcestershire sauce, the salt, the vinegar, the bay leaf, and 3 cups water, and bring the mixture to a boil. Simmer the chili, stirring occasionally for 1 hour, add 1 cup water , and simmer the chili, stirring occasionally, for 2 hours more. Discard the bay leaf. Makes 10 cups and serves 6 to 8.
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