Rain and Fog and a Recipe

After four days of fog and no sun it has decided to rain. This is just yucky weather. Rhonda and I are going out to a new restaurant to celebrate a consulting check that will come in handy. We will try the Chef's Table in Rocklin. And here is a recipe I think I will try:

Stan Schwartz's Cincinnati Chili

2 lb Ground Beef 4-5 cups Chopped Onion 4 Cloves Garlic, chopped 2 TBS Chili Powder 2 tsp Cinnamon Powder 1/2 tsp Cayenne or more to taste 2 TBS Unsweetened Cocoa Powder 6 Bay Leaves 6 oz Can Tomato paste 4 cups Water 1 TBS Worcestershire Sauce 2 TBS Vinegar In a frying pan that has a cover, break up and brown the meat very well over high heat. The meat should be getting crisp to develop the most caramelized flavor. Then add onions and garlic and sauté until starting to brown. Add spices and stir-fry for a couple minutes. Add tomato paste and remaining ingredients. Bring to a boil and then cover and simmer for about one hour, or until everything is tender. This is traditionally served over spaghetti with your choice of raw onion, cheddar cheese and/or kidney beans on the side.

Recipe Copyrighted 2010 by Narsai M. David