Sep 12, 2004

Cider Press Hill has broken out the crockpot now that there's a bit of a chill in the air.

One of my favorite cold weather dishes is Cincinatti Chili. Easy to make, with the sweet/spicy/Christmasy tang of cinnamon and cloves and a cocoa surprise. Served over thin spaghetti, it's filling and good for the blood. I recently found a crockpot recipe for it and am eager to give it a try.

Cincinnatti Chili
2 lbs. ground beef
2 c. water
1 6-oz can tomato paste
1 large onion, chopped
2 T. chili powder
2 lg. cloves garlic (minced)
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 red pepper, cracked
2 tsp unsweetened cocoa
2 tsp Worcestershire sauce
5 whole allspice *
5 whole cloves *
1 bay leaf * (Put * items in a cheesecloth bag)
Kidney beans (drained and heated slightly)
Chopped onions
Grated Cheddar cheese

Brown the ground beef, then put in crock pot with water, tomato paste, chopped onion, chili powder, garlic, salt, cinnamon, nutmeg, red pepper, cocoa, Worchestershire sauce, and the cheesecloth bag of spices. Cook 8 hours on low. Add beans and cook on high for 20 to 30 minutes. Serve over thin spaghetti and layer with chopped onions and cheese. 6 cups.

Can also be used for chili dogs. Yum!

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