Dining In: Local Restaurant Recipes
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|# of Servings:
- 2 pounds ground chuck
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 2 cups beef broth
- 2 cups (one 16-ounce can) tomato sauce
- 2 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 3 tablespoons chili powder
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 1/2 ounce unsweetened chocolate, chopped
- 5 whole allspice berries
- 5 whole black peppercorns
- 4 whole cloves
- 1 small cinnamon stick, broken in half
- 1 large bay leaf, broken in half
- Optional additions:
- 1 pound spaghetti, cooked and drained
- 2 cups canned kidney beans, drained
- 1 cup chopped onion
- 1 1/2 cups shredded Cheddar cheese
- Oyster crackers
- In a heavy five-quart stock pot, cook the meat, onions and garlic over low
heat until the meat is no longer pink and vegetables are softened. (Don't
allow the meat to brown, but mash it a bit with the back of a spoon to keep
it soft and unclumped.)
- Drain off excess fat.
- Stir in the beef broth, one cup of water, tomato sauce, vinegar, Worcestershire
sauce, chili powder, paprika, cumin, oregano, cayenne, salt and chocolate.
- Tie the allspice berries, peppercorns, cloves, cinnamon stick and bay leaf
in a cheesecloth bag and add to the pot.
- Partially cover and simmer very gently to a thick sauce consistency, about
- Watch carefully for the last thirty minutes and completely cover the pot
if the sauce starts to get too thick to ladle.
- Discard the spice bag and add additional salt to taste.
- Serve the chili immediately over spaghetti along with various side bowls
of beans, onion, cheese and crackers for guests to garnish as they wish.
- The chili is even better reheated the next day when the flavors have had
a chance to meld.