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Cincinnati Chili Cockaigne

From the book The Best-Loved and Brand-New Joy of Cooking by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer

Serves

Introduction

For a so-called 2-Way, serve this dish over spaghetti. For a 3-Way, top it with grated Cheddar cheese. For a 4-Way, top it with chopped onions as well. For a 5-Way, top it all off with cooked red kidney beans. Traditional sides include oyster crackers or hot pepper sauce.

Ingredients

	4	cups water
	2	lb. ground beef chuck
	2	medium onions, finely chopped
	5 to 6	garlic cloves, crushed
	1	can tomato sauce (15 ounces)
	2	Tbsp. cider vinegar
	1	Tbsp. Worcestershire sauce
	10	whole black peppercorns, ground
	8	whole allspice berries, ground
	8	whole cloves, ground
	1	large bay leaf
	2	tsp. salt
	2	tsp. ground cinnamon
	1½	tsp. ground red pepper
	1	tsp. ground cumin
	½	oz. unsweetened chocolate, grated

Steps

In a large 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.

This content is from the book The Best-Loved and Brand-New Joy of Cooking by Ethan Becker, Marion Rombauer Becker, and Irma S. Rombauer.

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