Cincinnati Chili

Ingredients for 5 servings:

• 250 ml water
• ½ liter coffee, strong
• ½ liter tomato ketchup (Hela curry ketchup, hot)
• 2 onions, chopped
• 1 tbsp vinegar (red wine vinegar)
• 2 tsp Worcestershire sauce
• 2 tbsp brown sugar
• 2 tbsp chili pepper(s), dried, ground
• 1 tsp cumin, ground
• 4 garlic cloves, finely chopped
• 2 tbsp cinnamon
• 2 tbsp allspice
• ½ tsp cloves
• 1 tsp salt
• 1 tsp cayenne pepper
• 1,500 g minced meat, mixed or beef
• 1 bay leaf
• 1 small can/n kidney beans, if desired
• 1 small can of corn, if necessary
• e.g. Cheddar cheese

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

an old recipe from the States

Heat the coffee and ketchup in a large saucepan. Stir in the onions, vinegar, Worcestershire sauce, and sugar. Add water to taste (for consistency). While the mixture is boiling, combine the ground chilies, cumin, garlic, cinnamon, allspice, cloves, salt, and cayenne pepper in a small bowl. Add the spice mix, beans, and corn to the boiling broth. Tear the ground beef into large pieces (briefly press firmly in the palm of your hand) and slowly add it to the broth. Add the bay leaf and bring back to a boil. Reduce the heat and simmer uncovered for 1 1/2 to 2 hours. Add more water to achieve the desired consistency. Stir occasionally. Remove the bay leaf. Skim off any excess fat, if necessary. Garnish with cheddar cheese, if desired. This dish tastes best with crispy fries.