Cincinnati Chili

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             FOOD FUNNY
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Joyce Sealey says she doesn't know if this is a true food funny, but I
think it has probably happened more than once.

Our church group recently held a luncheon. Afterwards we were taking
home any desserts that were not used. One of the women looked at her
chocolate cake and said, "I can't imagine what happened to this - the
fudge icing was hard this morning, the cake moist, and look how
disgusting it looks now. No wonder no one ate it." Another woman looked
over and said, "That's my cake in your hand."

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             TODAY'S RECIPE
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According to legend, Cincinnati chile was invented by Greek immigrants.
Precisely who invented it and when is debated by several restaurant
chains in the Cincinnati area that specialize in this local favorite.
Regardless of whose story you subscribe to, all the restaurants agree on
the following: "one-way" chili would be a bowl of nothing but chili, and
it is almost never served that way. "Two-way" is spaghetti topped with
chili and nothing more. For "three-way chili," serve over cooked
spaghetti and top with shredded cheddar cheese. For "four-way chili,"
top with cooked beans or chopped onions before the cheese is added, and
for "five-way chili" add both beans and onions. It is also used to top
hot dogs (or "coneys" in Midwestern parlance), and garnished with any of
the additions mentioned above. Oyster crackers are also a traditional optional addition to all "ways."

Cincinnati Chili

2 Tbs (30 ml) vegetable oil
1 lb (450 g) ground beef
2 medium onions, finely chopped
2 - 3 cloves garlic, finely chopped
1 cup (250 ml) tomato sauce
1 cup (250 ml) water
2 Tbs (30 ml) chili powder
1 Tbs (15 ml) red wine vinegar
1 bay (laurel) leaf
1/2 tsp (2 ml) each ground cumin, cinnamon, marjoram, nutmeg, allspice, and cocoa powder
1/4 tsp (1 ml) each ground cloves, mace, and cardamom
Salt and freshly ground pepper to taste

Optional garnishes:
Cooked spaghetti
Grated cheddar cheese
Cooked pinto or red kidney beans
Chopped onion
Oyster crackers

Heat the vegetable oil in a large pot over moderate heat and add the
ground beef, onions, and garlic. Cook until the beef is browned,
stirring frequently and breaking up the beef into very small pieces. Add
the remaining ingredients and simmer covered for 2 hours.
Serves 6 to 8.
Received on Thu Jun 18 19:09:02 2009