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Cincinnati Chili Cockaigne Recipe

   
 

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     Cincinnati Chili Cockaigne

Category   Entrees - Maindishes
Sub Category   None
Servings   8-
Preptime   Overnight

Ingredients
4 cups of water
2 lbs ground beef chuck
2 medium onions, finely chopped
5-6 cloves of garlic, crushed
1 can tomato sauce, 15 oz
2 tablespoons of cider vinegar
1 tablespoon Worcestershire
10 whole black peppercorns, ground
8 whole allspice berries, ground
 
8 whole cloves, ground
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1.5 teaspoons ground red pepper
1 teaspoon ground cumin
1/2 ounce unsweetened chocolate grated

Instructions
In a large Dutch oven or stock pot, bring water to a boil. Add ground beef. Stir until separated, and reduce the heat to a simmer.
Add the chopped onions, crushed garlic, tomato sauce, cider vinegar, and Worcestershire sauce.
Stir in the ground peppercorns, allspice berries, cloves, bay leaf, salt, ground cinnamon, red pepper, cumin, and unsweetened chocolate.
Bring to a boil, then reduce the heat to simmer and cook for 2½ hours. Cool, uncovered, and refrigerate overnight. Before serving, skim off all or most of the fat and discard. Discard the bay leaf, too. Reheat the chili.


Originally Submitted
10/2/2010





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