Cinfully Good Chili
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
salt
|
|
| 1 | pound |
ground beef
chuck |
|
| 2 | each |
onions
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
tomato sauce
|
|
| 2 | tablespoons |
ketchup
|
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 | tablespoon |
paprika
|
|
| 1 | teaspoon |
black pepper
|
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
turmeric
|
|
| ½ | teaspoon |
marjoram
|
*
|
| ½ | teaspoon |
allspice
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
mace
|
|
| ¼ | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
cardamom seeds
ground |
|
| ½ | each |
bay leaves
|
*
|
| 1 | teaspoon |
honey
|
|
| ½ | ounce |
unsweetened chocolate
unsweetened, grated |
|
| 1 | x |
tomato juice
as needed |
*
|
| 9 | ounces |
spaghetti
thick, cooked, in butter |
|
| 16 | ounces |
red kidney beans
canned, heated, drained |
|
| 2 | each |
onions
chopped |
|
| ¾ | pound |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
salt
|
|
| 453.6 | g |
ground beef
chuck |
|
| 2 | each |
onions
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
tomato sauce
|
|
| 3E+1 | ml |
ketchup
|
|
| 237 | ml |
water
|
|
| 15 | ml |
red wine vinegar
|
|
| 15 | ml |
chili powder
|
|
| 15 | ml |
paprika
|
|
| 5 | ml |
black pepper
|
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
turmeric
|
|
| 2.5 | ml |
marjoram
|
*
|
| 2.5 | ml |
allspice
|
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves
ground |
|
| 1.3 | ml |
mace
|
|
| 1.3 | ml |
coriander
ground |
|
| 1.3 | ml |
cardamom seeds
ground |
|
| 0.5 | each |
bay leaves
|
*
|
| 5 | ml |
honey
|
|
| 14.5 | ml/g |
unsweetened chocolate
unsweetened, grated |
|
| 1 | x |
tomato juice
as needed |
*
|
| 260.1 | ml/g |
spaghetti
thick, cooked, in butter |
|
| 462.4 | ml/g |
red kidney beans
canned, heated, drained |
|
| 2 | each |
onions
chopped |
|
| 340.2 | g |
cheddar cheese
grated |
|
Directions
- Sprinkle ½ teaspoon salt in a large sillet. Heat to medium and add the meat, the first two chopped onions that appear first in the recipe, the garlic.
Cook until Meat is browned but still soft.
- Add tomato sauce, ketchup, water and vinegar. When mixture boils, add the rest of the salt, the remaining spices and herbs, the honey and chocolate.
Adjust seasonings, adding more salt if it needs perking up, more cumin for a more strident chili flavor, more cinnamon and mace if you want it more aromatic, more cardamom for more band and more chocolate for more body.
- Cover and simmer on very low heat for about 1 hour, stirring dry.
It should be a thick sauce.
Discard bay leaf. 4. For 5 way chili(use small oval plate if available), layer spaghetti on the plate, top it with chili, then with a sparse layer of kidney beans andamp; then choped, raw onions. Pat on the cheese while the chili is still hot and serve immediately, with oyster crackers on the side. You may, if desired, omit either the beans or onions, or both, for 3-way chili or 4-way chili.
