cowdery wrote:"If people are expecting "chili" they won't like Cincinnati Chili.

Mhays wrote:Most Cincinnatians I know start out with a "Cheese Coney" a mini-dog in a steamed bun with chili, onions and shredded cheese. That's a common reaction to someone's first introducing themselves to the stuff via a ________-way.

I don't crave them the way I used to, but cheese coneys are a thing of beauty.

1/4 c olive oil
2 large yellow onions, peeled and coarsely chopped
1 1/2 lbs. chili grind beef (coarse)
1 1/2 lbs. chili grind pork (coarse)
2 teaspoons (t) salt

A) 1/3 c mild, unseasoned chili powder
B) 3 Tablespoons (T) ground cumin
C) 3 T oregano
D) 3 T unsweetened cocoa powder
E) 2 T cinnamon
F) 1 1/2 t cayenne, or to taste (this is pretty hot)

4 c tomato juice
3 c beef stock or canned beef broth
8 med garlic cloves, peeled and minced
2 cans (16 oz.) dark red kidney beans, drained and rinsed
2-3 T yellow corn meal (optional)

In a large skillet over medium heat, warm the oil. Add the onions
and cook, stirring occasionally, until very tender, about 20
minutes. Meanwhile, in a 4 1/2 to 5 qt. heavy flameproof casserole
or Dutch oven over medium heat, combine beef and pork, season with
salt and cook, stirring often, until meats have lost all pink color
and are evenly crumbled, about 20 minutes. Scrape onions into the
pot with the meat. Stir in A, B, C, D, E, and F and cook, stirring,
about 5 minutes. Stir in tomato juice and stock and bring to a
boil. Lower heat and simmer, uncovered, for 1 hour.. taste, correct
seasoning, and simmer for another 30 minutes or until chili is
thickened to your liking. Stir in garlic. [Optional: stir in 2-3 T
yellow cornmeal--this will thicken the chili and bind any surface
fats.] Stir in beans and simmer another 5 minutes.