Chili-Cincinnati

* Exported from MasterCook *

                           Chili-Cincinnati.

Recipe By     :Complete Book of Soups and Stews - Bernard Clayton
Serving Size  : 4     Preparation Time :0:00
Categories    :

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 3          teaspoons  olive oil
 2             medium   onions -- finely chopped
 4             cloves   garlic -- minced
 2             pounds   ground turkey (extra lean gr. beef)
 4                cups   chicken stock (beef stock)
 1         16 oz. can  tomato sauce
 1           teaspoon  ground allspice
 3        tablespoons  chili powder
    1/2      teaspoon  cayenne pepper
 1           teaspoon  ground cumin
 1           teaspoon   all-purpose flour
 2        tablespoons  water
 1            bay lea   bay leaf
    1/4      teaspoon  ground cloves
 2        tablespoons  cider vinegar
    1/2         ounce   unsweetened chocolate
                       salt -- to taste

  In a medium saucepan, over medium heat, cook onions and garlic in olive
oil, covered, until soft and transparent, about 8 minutes. remove from pan
and set aside.
  Add ground turkey to pan and brown over medium high heat, stirring to
break up clumps, about 6 minutes. Add onion and garlic and stir to mix
well. Add chicken broth, tomato sauce and allspice. Cook over low heat,
simmering, for 1.2 hour.
  In a small bowl make a thin paste with the chili powder, cayenne,
cumin, flour and water.
  Begin with 2 tablespoons of the chili paste mixed into the saucepan and
mix well. Taste, and add more chili paste, 1 tablespoon at a time, until
desired amount of spicy hot is reached. Add bay leaf, cloves, vinegar,
chocolate and salt. Cover and cook over low heat for 1 hour.

NOTES :    Serve alone in a bowl or serve over spaghetti and layer with
       chopped onion, cheddar cheese and oyster crackers.



Source:

rec.food.cooking, rec.food.recipes