A spicy chili in classic Cincinnati style, served over spaghetti with plenty of Wisconsin cheese.
To prepare:
1 1/2 cups dried beans - mix of black eyed peas and navy beans
1 1/2 pound ground beef, coarse chili grind is preferred
1 pound round steak
1 tablespoon butter
12 medium cloves garlic, finely chopped
2 large onions, finely chopped
2 teaspoons cinnamon
4 teaspoons allspice
1 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
6 bay leaves
1 1/2 teaspoons salt
1 teaspoon crushed red pepper
3 tablespoons ground chili powder
2-8 dried whole red peppers (see instructions)
1 6 ounce can of tomato paste
1 48 ounce can of tomato juice
2 teaspoons vinegar (see instructions)
1.Rinse beans, place in large bowl, cover with cold water, and soak overnight.
2.Brown ground beef. Cut round steak into 1/2 inch cubes and brown.
3.Melt butter in large pot, and cook garlic and onion until they are translucent.
4.Add meat and beans to pot, along with remaining ingredients EXCEPT whole red peppers and vinegar.
5.Add dried whole red peppers as desired to add a nice "kick". Vinegar will reduce the sweetness. Add to taste, up to 2 teaspoons.
6.Simmer uncovered for a minimum of 4 hours. Add make-up liquid to maintain the proper consistency, utilizing either water or your favorite beer.
To serve:
1/2 pound vermicelli
2 cups cheddar cheese, grated
1 medium onion, finely chopped
A bunch of oyster crackers
1.Prepare vermicelli as directed.
2.Serve chili over the vermicelli, with cheese, onions, and oyster crackers available on the side.
3.Enjoy!
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