Cincinnati Chili
2 TBSP butter
2 lb ground critter
6 bay leaves
1 lg onion finely chopped
6 cloves garlic finely chopped
1 tsp cinnamon
2 tsp allspice
1/2 tsp cocoa per lb of meat
1 TBSP star anise or 1 tsp anise extract
4 tsp vinegar
1 tsp dried crushed red pepper
1/2 tsp nutmeg
1 1/2 tsp coarse salt
2 TBSP pure ground red chili
1 tsp ground cumin
1/2 tsp dried oregano
1/4 C packed brown sugar
1 @ 6 oz can tomato paste
Cooked pasta or rice
1/2 C grated sharp cheddar cheese
1 medium onion finely chopped
1 pint sour cream
1)Melt butter in large heavy skillet over medium high heat. Add meat and cook, break up lumps and stir occasionally until browned. Drain off fat.
2)Stir in remaining ingredients through tomato paste. Taste and adjust seasonings to your liking. Add vinegar if too sweet and ground chili if not spicy enough.
3)Bring mixture to boil while stirring ,then lower heat to a simmer for 2-4 hours depending on the size of your recipe. If using a crock pot cover and simmer on high for two hours. If cooking on a stove uncover and stir occasionally.
4)Place a small amount of cooked pasta or rice in a bowl , spoon on a generous portion of chili (this is chili one way). Add grated cheese (two way), onion (three way) and/or sour cream (four way). Rice works better when serving a large group.
Enjoy this gastronomical delight with some hardy dark bread.
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