This is native to Cincinnati, it is unusual but very good.
Mix up the following spice mixture:
1 tblsp chili powder
1 tblsp paprika
1/2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground marjoram
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp cardamom
1/4 tsp ground coriander
1/4 tsp mace
1/2 of a bay leaf (crumbled up)
1/2 ounce of unsweetened baking chocolate grated (or chopped up
fine enough to melt easily)
1 tsp of salt
1 tsp black pepper
Brown 1 lb of ground beef in a large cast iron skillet (14 inch) or
Dutch oven. Have your butcher grind the meat TWICE so it's finer than
your normal ground beef (if possible)
Add to the ground beef (while it's browning), 2 small to medium
onions, finely chopped (I go ahead and run the onions through a food
processor so they are around 1/16 inch dice) along with 2 cloves of garlic minced fine.
After the meat, onions, and garlic are browned nicely, drain off the
excess grease.
Add to the meat/onions/garlic in the skillet: One 8 oz can of tomato
sauce, 2 Tablespoons of Catsup, 1 cup of beer, 1 Tablespoon of Lea &
Perrins Worcestershire Sauce, 1 Tablespoon of red wine vinegar, 1 Teaspoon of molasses (or
honey) 1/8 cup of Madeira (or Port) and bring to a boil.
Add the spice mixture.
Partially cover and simmer (adding water if it starts getting too dry)
for an hour or so. You want the consistency to be that of school
cafeteria spaghetti sauce!
Cook 1 lb of the thickest spaghetti you can find - sort of "over cook"
them so it's soft enough to cut with a fork easily.
Put a serving of spaghetti in an oval plate, and cover with the chili.
(optional) Add a thin layer of cooked canned kidney beans (like Bush's)
(optional) Put a layer of chopped raw onions on next
While it's all still hot, cover everything with a mound of very finely
grated yellow cheddar cheese - so it starts to melt - you'll need to buy
about 1 lb of cheese for four servings!
Makes 4 servings.
US Army Chili (1896-1944)
1 beefsteak (round)
1 tblsp hot drippings
2 tblsp rice
1 c boiling water
1 flour
1 salt
1 onion; (optional)
2 large dried red chile pods
Soldiers of the U.S. Army on the Western frontier had been eating chili
since the war with Mexico (1846) but not necessarily in their messes. The
first Army publication to give a recipe for chili was published in 1896,
The Manual For Army Cooks (War Department Document #18). By World War I,
the Army had added garlic and beans; by World War II, tomatoes. This was a
national pattern: Fannie Farmer did exactly the same (see the editions for
1914, 1930, and 1941)
Chili con carne (1896) (per soldier). 1 beefsteak (round); 1 Tbs. hot
drippings; 2 Tbs. rice; 1 cup boiling water; 2 large dried red chile pods;
1 cup boiling water; flour, salt, and onion (optional).
Cut steak in small pieces. Put in frying pan with hot drippings, cup of hot
water, and rice. Cover closely and cook slowly until tender. Remove seeds
and parts of veins from chile pods. Cover with second cup of boiling water
and let stand until cool. Then squeeze them in the hand until the water is
thick and red. If not thick enough, add a little flour. Season with salt
and a little onion, if desired. Pour sauce over meat-rice mixture and serve
very hot.
C.v. Woods World Championship Chili
1 (3 lb) chicken
1 1/2 water
1/2 lb beef suet
1/4 c finely chopped celery
7 c peeled, chopped tomatoes
2 tsp sugar
5 lb center cut pork chops , thin
4 lb flank steak
3 medium onions, cut in 1/2 inch pieces
3 green peppers, cut in 3/8 inch pieces
1 lb jack cheese, shredded
6 long green chiles
1 tsp oregano
1 tblsp ground cumin
1 tblsp pepper
4 tsp salt
5 tblsp chili powder
1 tsp cilantro
1 tsp thyme
1 cup beer
2 cloves garlic, finely chopped
juice of lime
Cut chicken into pieces and combine with water in large
saucepan. Simmer 2 hours then strain off broth.
In 2 qt saucepan combine celery, tomatoes and sugar and simmer 1
1/2 hours.
Boil chiles 15 min until tender, remove seeds and cut in 1/4
in squares.
Mix oregano, cumin,pepper, salt, chili powder, cilantro
and thyme with beer until all lumps are dissolved. Add tomato
mixture, chiles, beer mixture and garlic to chicken broth.
Melt suet to make 6-8 T droppings.Pour 1/3 of suet drippings
into skillet, add 1/2 pork chops and brown. Repeat for remaining
pork chops. Add pork to broth mixture and cook slowly 30 min.
Trim all fat from flank steak and cut into 3/8 cubes. Brown
flank steak in remaining drippings about 1/3 at a time. Add to
pork mixture. Return to simmer and cook slowly about 1 hour. Add
onions and green peppers, simmer 2-3 hours longer, stirring with
wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours.
Reheat chili before serving. About 5 minutes before serving time,
add cheese. Just before serving, add lime juice and stir with
wooden spoon.
12 servings
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