Ingredients
1 lb beef, ground
2 medium onions, chopped
2 garlic cloves, minced
1 cup thick barbecue sauce
1/2 cup water
1 tbsp chili powder
1 tsp black pepper
1/2 oz unsweetened chocolate,
1 grated
1/4 tsp ground cumin
1/4 tsp tumeric
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cardamon
1/2 tsp salt
1 tomatoe juice, as needed
9 oz spaghetti, cooked & lightly
1 buttered
16 oz can kidney beans
1 lb cheddar cheese, finely
1 shredded
Directions
Brown the meat with half the chopped onion and garlic, stirring to
keep it loose. (Set the remaining onion aside to top the chili when
its done). Drain any fat from the pan. Add barbecue sauce & water &
bring the pan to a boil. Simmer 30 min. stirring occasionally. The
chili will thicken as it cooks. Add tomatoe juice as necessary to
create a brew that ladles up easily. Allow the chili to rest at least
30 min in a covered pan at room temperature. (Chili can be
refrigerated & reheated to serve.) To make eash plate, start with a
layer of spaghetti & top it with hot chili, then a few beans, then
the reserved onions to taste. Pat on the cheese so the chili's heat
can begin to melt it. Serve immediately with oyster crackers.
I add the kidney beans just before the chili is finished cooking
instead of adding as a layer at serving time.
Originally from "eat Your Way Across the USA" by Jane & Micheal Stern.
Appeared in SKY Magazine Oct 97 Entered into MealMaster by Judith
Vonneumann (pooh4jvn@catlover.com)
Servings: 4 servings
Cincinnati-Style Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into the distant past, certainly as far back into history as pharonic Egypt, and possibly even further than that. However, mostly, these ancient records were just basic hieroglyphic recipes for preparing food.
Later on, in Roman times 25BC a man called Apicius assembled some documents which described recipes cooked by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. He also recounts how the early Romans were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens such as bay, fennel and parsley. During the succeeding few hundred years, the powerful families of Europe tried to offer the most exotic banquets, and as a result cooks and their recipe collections were highly sought after. However, it wasn`t until the 19th century that cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, recipe publications were starting to become popular mostly due to increased literacy, more free time and being a little richer. |
We hope you enjoy this Cincinnati Style Chili recipe.
