Cincinnati Chili Recipes

Ingredients :

16-ounce can red beans

16-ounce can chickpeas

2 medium onions, coarsely chopped

4 cloves garlic, minced

1 medium carrot, peeled and chopped

1 large stalk celery (including leaves), chopped

4 cups water

6-ounce can tomato paste mixed with 1 cup water

1/2 tsp ground allspice

1 tsp ground cumin

1.5 tsp ground cinnamon

3 tbsp chili powder, or to taste

1/2 ounce unsweetened baking chocolate

2 tbsp red wine vinegar

1 bay leaf

1 tbsp vegetarian Worcestershire sauce

salt and freshly ground black pepper to taste

Method :

Combine all ingredients in a heavy large soup kettle or stew pot. Bring to a full rolling boil, stirring occasionally to prevent sticking.Reduce to a simmer and cook, uncovered, until thick enough to mound on a spoon, about 1 hour. Adjust salt and pepper to taste.

Serves 4

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