Cincinnati 5-way Chili

Posted at 11:16 AM, Jan 02, 2015
and last updated 2015-01-02 11:16:57-05

This is a wonderfully different chili BUT not too spicy.  I sometimes add additional chilies or hot peppers to increase the heat.  Lots of interesting ingredients including chocolate and honey give it an unusual aroma and taste.  While the recipe below is unusual, and interesting, making chili does not have to be a multi-step process.  Canned products and package products where beef, onion and peppers are added are also a great meal on a cold winder day.  What makes chili great to me is how it is served.  I like mine served on top of rice and topped with diced onions, tomatoes and grated cheese.  Others like their chili served on top of salad with chips or topping a baked potato.

2lbs Ground Beef

1/2 tsp Garlic Power

1/4 tsp. Pepper

12oz.  Diced tomatoes

12 oz.  Tomato sauce

1  Onion, diced

1  Green pepper diced

1-2  Hot peppers diced

2  Garlic sliced

1 each Bay leaf

1/2 oz. Unsweetened chocolate, grated

1 tsp. Honey

1/2 tsp. Salt

1Tbs. Wine Vinegar

2 tsp. Chili Powder

1 tsp. Paprika

1/2 tsp. Cumin

4 Tbs. Ketchup

1/2 tsp. All Spice

1/4 tsp. Cloves

1/4 tsp. Coriander

As Needed Tomato Juice

1. Brown meat with onions, garlic and green and hot peppers in a large skillet over high heat.

2. Sprinkle with salt, garlic powder and pepper.

3. Add tomato sauce, diced tomatoes, ketchup and vinegar

4. Blend in remaining spices, honey, and chocolate.  Cover and simmer stirring occasionally, for 30 minutes.  If needed add tomato juice to achieve desired consistency.

5. Serve on top of rice or spaghetti and top with diced onions, tomatoes, grated cheese and kidney beans.  Other toppings could include bacon, sour cream guacamole, chips ect.