Food Network: Cincinnati-style Chili

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Cincinnati-style Chili
Recipe courtesy Gourmet Magazine

Ingredients
3 onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
4 pounds ground beef chuck
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried oregano, crumbled
1/2 teaspoon cayenne

1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
1 (16-ounce) can tomato sauce
2 tablespoons wine vinegar
2 tablespoons molasses
Salt and freshly ground black pepper

Spaghetti, kidney beans, chopped onion, grated Cheddar, and oyster crackers as
traditional accompaniments, if desired

Instructions
In a large heavy kettle cook the onions and the garlic
in the oil over moderate heat, stirring, until the onions are softened, add the
beef, and cook the mixture, stirring and breaking up the lumps, until the beef is
no longer pink. Add the chili powder, the paprika, the cumin, the coriander, the
allspice, the oregano, the cayenne, the cinnamon, the cloves, and the mace and
cook the mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato
sauce, the vinegar, and the molasses and simmer the mixture, uncovered, stirring
occasionally and adding more water, if necessary, to keep the beef barely covered,
for 2 hours, or until it is thickened but soupy enough to be ladled. Discard the
bay leaf and season the chili with salt and pepper. The chili may be frozen or
made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the
chili as is or in the traditional Cincinnati "five-way" style: Ladle the chili
over the spaghetti and top it with the beans, the onion, the Cheddar, and the

oyster crackers.