Snows Chili

(alias Cincinnati Chili)
Mrs. Chard's Almanac Cookbook
Hollyhocks & Radishes

2 large onions, chopped
4 cloves garlic, minced
2 tsp. butter
2 tsp. oil
2 lbs. ground beef
2-15 oz. cans whole or stewed tomatoes
2-10 1/2 oz. cans tomatoe soup
2-15 oz cans kidney or pinto beans, undrained (optional)
2-4 cups beef broth
1/2 oz. unsweetened chocolate
4 Tbsp. chili powder
1 tsp. ground allspice
1 tsp. cinnamon
1 tsp. cumin
1/2 tsp. cayenne pepper
1/4 tsp. ground cloves
1 bay leaf
2 Tbsp. cider vinegar
Salt to taste

In a large dutch oven or heavy pot, gently saute' onions and garlic in butter and oil until soft. Add meat and cook over medium-high heat, continually stirring, until no longer pink.

Add remaining ingredients (beginning with 2 cups beef broth), and barely simmer, uncovered, for 1 to 3 hours.

That said, I generally throw a bunch of ingredients together and simmer for awhile rather than following an exact recipe. I always include red, yellow and green peppers, mushrooms, yellow and green zuchini and anything else I have left over in the fridge. I also add basil, oregano, pace picante or other hot sauce and some ketchup and mustard for flavor.

Don't forget the shredded cheese and sour cream!

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