The inventor's Greek roots can clearly be seen in the unique blend of spices. The secrets to this recipe are the long slow cooking, as well as the overnight refrigeration, which allow for all the excess fat to be removed. I've also included the five "ways" for ordering this wonderfully different chili, which is usually served over spaghetti.
Serves 6
Serves 6
Prep Time: 21 minutes
Cook Time: 4 hours
Total Time: 4 hours, 21 minutes
Ingredients:
- 1 quart cold water
- 2 lbs ground beef
- 2 cups crushed tomato
- 2 yellow onions, diced
- 4 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp unsweetened cocoa
- 1/4 cup chili powder
- 1 tsp cayenne
- 1 tsp ground cumin
- 2 tbsp cider vinegar
- 1 whole bay leaf
- 1/4 tsp ground cloves
- 1 tsp cinnamon
- 1 1/2 tsp salt
- cooked spaghetti to serve chili over, optional
Preparation:
- Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.
- Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.
- Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.
1-way: just the chili
2-way: chili served over spaghetti
3-way: chili, spaghetti, and grated Cheddar cheese
4-way: chili, spaghetti, cheese, and onions
5-way: chili, spaghetti, cheese, onions, and beans
All "ways" are served with oyster crackers.
