Cinco De Mayo Bread
INGREDIENTS:
2 tb Vegetable oil
2 md Onions, chopped
5 Cloves garlic, minced
2 lb Ground beef chuck
4 tb Commercial chili powder
1 tb Sweet paprika
1 ts Ground cumin
1/2 ts Allspice
1/4 ts Cinnamon
1/4 ts Ground cloves
1/4 ts Ground coriander
Salt and fresh ground black
-pepper
1 Bay leaf
1 tb Red wine vinegar
1 tb Molasses
1 c Tomato sauce
1 1/2 c Water
2 tb Vegetable oil
2 md Onions, chopped
5 Cloves garlic, minced
2 lb Ground beef chuck
4 tb Commercial chili powder
1 tb Sweet paprika
1 ts Ground cumin
1/2 ts Allspice
1/4 ts Cinnamon
1/4 ts Ground cloves
1/4 ts Ground coriander
Salt and fresh ground black
-pepper
1 Bay leaf
1 tb Red wine vinegar
1 tb Molasses
1 c Tomato sauce
1 1/2 c Water
Spaghetti --
cooked and drained; kidney beans; grated Cheddar; chopped white onion --
and oyster crackers as traditional accompaniments for Cincinnati Five-Way" chili
In a large heavy pot heat the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to taste, stirring to combine and cook for 1 minute. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce heat and simmer chili, covered for 1 1/2 hours, adding additional water, if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust seasoning with salt and pepper.
Serve the chili over cooked spaghetti with the traditional accompaniments.
Yield: 4 to 6 servings
NOTES : Cooking live
cooked and drained; kidney beans; grated Cheddar; chopped white onion --
and oyster crackers as traditional accompaniments for Cincinnati Five-Way" chili
In a large heavy pot heat the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to taste, stirring to combine and cook for 1 minute. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce heat and simmer chili, covered for 1 1/2 hours, adding additional water, if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust seasoning with salt and pepper.
Serve the chili over cooked spaghetti with the traditional accompaniments.
Yield: 4 to 6 servings
NOTES : Cooking live