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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