Ospidillo Cafe Cincinnati Chili No. 2

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• Servings: 25
• 1 quart chicken broth
• 2 lbs ground chuck
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 large chopped onions
• 1 fresh garlic clove
• 1 teaspoon worcestershire sauce
• 2 tablespoons chili powder
• 1 teaspoon canned black pepper
• 1 teaspoon salt
• 1 1/2 teaspoons ground allspice
• 1/2 teaspoon ground red pepper
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons cider vinegar
• 3 large bay leaves
• 1 whole red bell pepper
• 2 (16 ounce) cans dark red kidney beans, drained and rinsed

Recipe

• 1 in a large cooking pot, over medium-high heat, break up the burger into the chicken stock.
• 2 add all the remaining ingredients except for the bell pepper and the kidney beans, bring to a boil, and then lower the heat to a simmer (slightly bubbling).
• 3 cover, and allow the chili to simmer for three hours, stirring often.
• 4 at the end of three hours, remove the garlic clove and the bay leaves and drop in the red bell pepper (or, substitute a jalapena pepper if you prefer just a litle heat).
• 5 simmer for two more hours, again stirring often.
• 6 at the end of the two hours, remove the whole pepper and add the drained/rinsed kidney beans. simmer for one additional hour, covered, and continue frequent stirring.
• 7 tips: if you see a need to add just a little additional chicken stock along the way, go ahead and do so, remembering that you will be topping spaghetti and/or hot dogs with this chili. also, this is a very old recipe (1922) and any "tweaking" will probably not serve to improve it. finally, make sure that your spices are fresh -- i prefer ancho chili powder but any variety will do.
• 8 condiments for the spaghetti dish version include diced sweet onion, sharp cheddar cheese and tabasco sauce. servings are based on spaghetti, not hot dogs.