Ingredients
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2 pounds coarsely ground chuck steak
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1 quart water
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1 cup chopped onions
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2 8-ounce cans tomato sauce
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4 cloves garlic, minced
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1/4 teaspoon powdered allspice
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4 whole cloves, crushed
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1 bay leaf, powdered
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½ ounce unsweetened chocolate
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3 tablespoons chili powder (or more for heat)
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2 tablespoons cider vinegar
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2 teaspoons Worcestershire sauce
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½ teaspoon salt
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1 teaspoon ground cumin
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1 teaspoon ground cinnamon
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1½ teaspoons sugar
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2 tablespoons flower mixed with 1/4 cup water
Instructions
Combine the chuck steak and the water and simmer for 30 minutes. Add the remaining ingredients except the flour mixed with water and simmer for 3 hours.
Add the flour mixed with water, bring to a boil, and cook for 5 minutes. Remove from the heat and serve.
Servings |
6 |
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This chili is often served over spaghetti and is then called chili-mac or TwoWay chili. According to Floyd Cogan, "The proper way to make chili-mac is to place cooked spaghetti (al dente) on a plate and cover it with chili, with grated Parmesan cheese on top."
Ingredients
InstructionsCombine the chuck steak and the water and simmer for 30 minutes. Add the remaining ingredients except the flour mixed with water and simmer for 3 hours. Add the flour mixed with water, bring to a boil, and cook for 5 minutes. Remove from the heat and serve.
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