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<blockquote data-quote="moreluck" data-source="post: 199531" data-attributes="member: 1246">Cincinnati ChiliIngredients:2 teaspoons vegetable oil2 medium onions, chopped2 teaspoons finely chopped garlic2 pounds ground beef chuck2 tablespoons chile powder1 tablespoon ground cumin1 teaspoon ground cinnamon1 teaspoon salt1/2 teaspoon dried oregano1/2 teaspoon ground cayenne pepper2 cans (16 ounce size) tomatoes1 can (14 1/2 ounce size) beef broth1/2 cup water1/2 square (1 ounce size) unsweetened chocolate, chopped1 package (16 ounce size) spaghetti or linguine, cooked as label directsDirections:In non-reactive 5-quart Dutch oven, heat oil over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes or until tender. Transfer to small bowl. Set aside. Add garlic to Dutch oven. Cook for 1 minute. Transfer to bowl with onions. In same Dutch oven, cook ground beef over high heat, breaking up meat with side of spoon, until meat is browned. Discard fat. To meat, add chile powder, cumin, cinnamon, salt, oregano and cayenne pepper. Cook, stirring, for 1 minute. Add tomatoes with juice, breaking up tomatoes with side of spoon. Stir in broth, water, chocolate and reserved onion-garlic mixture. Bring to a boil. Reduce heat. Cover. Simmer for 2 1/2 hours. Remove cover. Simmer for 30 minutes or until thickened. Meanwhile, in large saucepan, cook pasta according to package directions. Drain. Serve chili over pasta.</blockquote>

[QUOTE="moreluck, post: 199531, member: 1246"] Cincinnati Chili [B]Ingredients[/B]: 2 teaspoons vegetable oil 2 medium onions, chopped 2 teaspoons finely chopped garlic 2 pounds ground beef chuck 2 tablespoons chile powder 1 tablespoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspoon ground cayenne pepper 2 cans (16 ounce size) tomatoes 1 can (14 1/2 ounce size) beef broth 1/2 cup water 1/2 square (1 ounce size) unsweetened chocolate, chopped 1 package (16 ounce size) spaghetti or linguine, cooked as label directs [B]Directions[/B]: In non-reactive 5-quart Dutch oven, heat oil over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes or until tender. Transfer to small bowl. Set aside. Add garlic to Dutch oven. Cook for 1 minute. Transfer to bowl with onions. In same Dutch oven, cook ground beef over high heat, breaking up meat with side of spoon, until meat is browned. Discard fat. To meat, add chile powder, cumin, cinnamon, salt, oregano and cayenne pepper. Cook, stirring, for 1 minute. Add tomatoes with juice, breaking up tomatoes with side of spoon. Stir in broth, water, chocolate and reserved onion-garlic mixture. Bring to a boil. Reduce heat. Cover. Simmer for 2 1/2 hours. Remove cover. Simmer for 30 minutes or until thickened. Meanwhile, in large saucepan, cook pasta according to package directions. Drain. Serve chili over pasta. [/QUOTE]

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