Cinnamon and cocoa give a rich brown color to this hearty chili shared by Edith Joyce of Parkman, Ohio. "This dish will warm you up on a cold day," she says.
- 1 pound ground beef
- 1 pound ground pork
- 4 medium onions, chopped
- 6 garlic cloves, minced
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 1/4 cup white vinegar
- 1/4 cup baking cocoa
- 2 tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 4 teaspoons ground cinnamon
- 3 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons ground allspice
- 2 teaspoons hot pepper sauce
- 3 bay leaves
- 1 teaspoon sugar
- Salt and pepper to taste
- Hot cooked spaghetti
- Shredded cheddar cheese, sour cream, chopped tomatoes and green onions
- In a Dutch oven, cook the beef, pork and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
- Discard bay leaves. Serve with spaghetti. Garnish with cheese, sour cream, tomatoes and onions. Yield: 8 servings.
Originally published as Cincinnati Chili in Taste of Home February/March 2000, p57
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