One of these days, when the weather turns dismal again, and a bubbling potful of chili is just the thing to serve for supper, we’ve lucked into yet another option for making Cincinnati chili.
Everett cook Rosemary Lane shares today’s version and tells us, “Locals call it 5-way chili — a layer of spaghetti, then kidney beans, sauce, grated cheddar cheese and chopped onions.”
Rosemary’s recipe skips the kidney beans and the onions on top of the cheese and she adds, “I use diced tomatoes and I don’t cook it as long — maybe 30 minutes to one hour. Enjoy!”
Rosemary’s Cincinnati chili
1½pounds lean ground beef
1small onion, chopped
1can (29 ounces) tomato sauce
1can (14.5 ounces) peeled whole tomatoes
½teaspoon cinnamon
½teaspoon allspice
1teaspoon salt
½teaspoon pepper
1½tablespoons white vinegar
1toe (1 clove) garlic, peeled
3bay leaves
Hot cooked spaghetti
Grated cheddar cheese
In a large pot, brown meat and onion; drain grease. (If desired, a crockpot may be used from this point.)
Add the tomato sauce, tomatoes, cinnamon, allspice, salt, pepper, white vinegar, garlic clove and bay leaves.
Bring to boil, cover and reduce heat to low simmer (or crockpot on low heat) and cook for 4 to 5 hours.
When meat sauce is ready, remove bay leaves and garlic.
Serve on individual plates on a bed of spaghetti topped with the grated cheese.
Makes 6 to 8 servings.
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