PART ONE
1 lb Chuck,twice ground finely
2 each Onions, minced
2 each Cloves garlic, minced
1 cup Tomato sauce
2 tbsp Catsup
1 cup Water
1 tbsp Red wine vinegar
1 tbsp Chili powder
1 tbsp Paprika
1 tsp Pepper
1 tsp Honey
1/2 oz Unsweetened chocolate,grated
1/2 tsp EA: ground cumin, tumeric
1/2 tsp EA: marjoram, allspice
1/2 tsp Cinnamon
1/4 tsp EA: nutmeg, ground cloves
1/4 tsp EA: mace, ground coriander
1/4 tsp Ground cardamom
1/2 each Bay leaf, crumbled
1 tsp Salt
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***Excerpt from "Square Meals": "No one who loves to eat can visit Cincinnati without falling in love with the most eccentric and delicious noodle dish of all--5-Way Chili. Invented by Greek immigrants in the 1920s, it is unique to southern Ohio, and served only in chili parlors, most of which are fluorescent-lighted luncheonettes that haven't changed much since 1950. Nobody in Cincinnati gives out their recipe. It is a dish of startling complexity, so dizzingly spicy..." THIS IS A 2 PART RECIPE. Salt a large cast iron skillet. Turn heat to med and add meat, onions, and garlic. Cook until meat is browned. Add tomato sauce, catsup, water, and vinegar. As mixture begins to boil, add everything else. Adjust spices to taste, adding more salt if it needs perking up, turmeric and cumin for a sweatier chili flavor, cinnamon, cloves, and mace if you want it sweeter, cardamom for more bang, unsweetened chocolate for body. Cover and simmer at very low heat for about 1 hr, stirring and tasting occasionally, adding tomato juice if it is getting too dry to ladle up easily.
Posted to MC-Recipe Digest V1 #238
Date: Wed, 09 Oct 1996 12:28:00 EDT
From: colorado-pegg@juno.com (peggy g seevers)
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