COMMENT:
This is a recipe collected by my good buddy Joe Cahn during his
Tailgating Across America Tour. The recipe was given to Joe by Rick
Prewitt, a tailgating fan from Centerville, Ohio. Another option
for the recipe is to serve the chili over rice, substituting two
cups of rice for the 12 ounces of spaghetti.
INGREDIENTS:
- 2 lbs of VERY LEAN ground beef
- 1 packet of Cincinnati style chili spices
- 2 (6 oz. cans) tomato paste
- 10 cans water (use the empty tomato paste cans)
- 12 oz spaghetti
- 3 tbsp chili powder
- 1 tbsp ground cinnamon
- 1 tbsp ground cloves
- 1 tbsp allspice
- 1 tbsp cumin seed
- 1 tbsp cayenne pepper
- 16 oz fine shredded mild cheddar cheese
- 2 cans of kidney beans
- bag of oyster crackers
- bottle of favorite hot sauce
- large onion, fine chopped
- 1 tbsp white pepper
- 1 tbsp ground cocoa powder
- 1 tbsp garlic powder
- 1/2 tbsp curry powder
- 1/2 tbsp ground ginger
- 1/2 tbsp ground nutmeg
METHOD:
Add ground beef, tomato paste and water to large pot, DO NOT BROWN
MEAT! Add these 3 ingredients and bring to a boil. Add seasoning
packets and/or all the other spices. Slow simmer until the chili
mixture is very thick. Add water as necessary, will probably need
to simmer 2-3 hours. Add fresh ground pepper and salt to taste.
Add more chili powder and other spices to taste.
Cook the chili the day before and refrigerate. Also cook spaghetti
day before and refrigerate. The morning of your tailgate party,
put chili in cast iron Dutch oven and heat thru. Wrap the Dutch
oven in towels and put in a box to transport to game--it will stay
warm. At the tailgate site: Heat a pot of water on a camp stove
and add the cooked spaghetti--you just need to warm it. Meanwhile,
open the cans of beans to a small pot and heat thru on the camp
stove.
Arrange all of the other ingredients (cheese, chopped onions, oyster
crackers, hot sauce) and let your tailgaters serve themselves!!! |
