Serving Size : 10
2 tablespoons canola oil
2 pounds ground round, or equivalent
1 quart cold water
6 ounces tomato paste
2 large onions, chopped fine
1-1/2 tablespoons white vinegar
1 teaspoon worcestershire sauce, Lea and Perrins perferred
1 clove garlic, crushed
3 tablespoons chili powder, or more if needed
2 bay leaves
2 teaspoons cinnamon
1 teaspoon allspice
3 whole cloves, crushed
2 teaspoons cayenne pepper, or as needed
1-1/2 tablespoons unsweetened cocoa
salt and pepper, to taste
In a heavy gauge pot – heat oil, add beef until brown, add onions and water and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 2 – 3 hours. Adjust with salt and pepper to taste. Remove Bay Leaves before serving.
Per serving: 279 Calories (kcal); 19g Total Fat; (61% calories from fat); 19g Protein; 9g Carbohydrate; 63mg Cholesterol; 231mg Sodium
Food Exchanges: 0 Grain (Starch); 2-1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2-1/2 Fat; 0 Other Carbohydrates
Serving Ideas : In Cincinnati the true enthusiasts have their Chili 1 to 5 ways:
1. Plain
2.”Two Way” – Spaghetti and Chili
3.”Three Way” – Chili, Spaghetti, and Cheddar Cheese
4.”Four Way” – Chili, Spaghetti, Cheddar Cheese, and Onions
5.”Five Way” – Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans
NOTE:
Remove Bay Leaves before serving.