GMA Recipe: Cincinnati Chili

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Cincinnati Chili
From Paul Sturkey
1995

Ingredients

2 tbsp. oil

2 1/2 lbs. Ground Beef

1 Quart Coldwater

1-6 oz Tomato Paste

2 large Onion (diced)

1 1/2 tbsp. Vinegar

1 tsp. L & P Worcestershire Sauce

1 clove Garlic (crushed)

2 tbsp. Chili Powder

5 Bay Leaves

2 tsp. Cinnamon

1 tsp. Allspice

2 tsp. Cayenne Pepper

1 1/2 tbsp Unsweetened Cocoa

Salt & Pepper to taste

Directions

In a heavy guage pot - heat oil, add beef until brown, add onions and water and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 - 2 hours. Adjust with salt & pepper to taste. Remove Bay Leaves before serving.

In Cincinnati the true enthusians have their Chili 1 to 5 ways:

1. Plain
2."Two Way" - Spaghetti & Chili
3."Three Way" - Chili, Spaghetti, and Cheddar Cheese
4."Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions
5."Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans
Chef: Paul Sturkey (c) 1995