See Also
More Chili Recipes
Ground Beef Recipes
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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 cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground mace
- 1 bay leaf
- 3 cups water
- One 16-ounce can tomato sauce
- 2 Tablespoons wine vinegar
- 2 Tablespoons molasses
- Spaghetti, kidney beans, chopped onion, grated Cheddar, and oyster crackers as traditional accompaniments if desired
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 140 minutes
Preparation
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 ground 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.
Yield: 6 servings (about 8 cups)
Recipe Source: Best of Gourmet 1993 (Random House)
Reprinted with permission.