Ingredients
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1 quart chicken broth
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2 lbs ground chuck
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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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1 teaspoon Worcestershire sauce
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2 tablespoons chili powder
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1 teaspoon canned black pepper
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1 teaspoon salt
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1 1/2 teaspoons ground allspice
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1 (6 ounce) can tomato paste
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1 1/2 teaspoons cider vinegar
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3 large bay leaves
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1 whole red bell pepper
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2 (16 ounce) cans dark red kidney beans, drained and rinsed
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2 large chopped onions
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1/2 teaspoon ground red pepper
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1 fresh garlic clove
Instructions
- In a large cooking pot, over medium-high heat, break up the burger into the chicken stock.
- Add all the remaining ingredients except for the bell pepper and the kidney beans, bring to a boil, and then lower the heat to a simmer (slightly bubbling).
- Cover, and allow the chili to simmer for three hours, stirring often.
- At the end of three hours, remove the garlic clove and the bay leaves and drop in the red bell pepper (or, substitute a jalapena pepper if you prefer just a litle heat).
- Simmer for two more hours, again stirring often.
- At the end of the two hours, remove the whole pepper and add the drained/rinsed kidney beans. Simmer for one additional hour, covered, and continue frequent stirring.
- Tips: If you see a need to add just a little additional chicken stock along the way, go ahead and do so, remembering that you will be topping spaghetti and/or hot dogs with this chili. Also, this is a very old recipe (1922) and any "tweaking" will probably not serve to improve it. Finally, make sure that your spices are fresh -- I prefer ancho chili powder but any variety will do.
- Condiments for the spaghetti dish version include diced sweet onion, sharp cheddar cheese and Tabasco sauce. Servings are based on spaghetti, not hot dogs.