Cincinnati Chilli

Summary

Ingredients

• 250 ml water
• 0.5 liter ½ coffee, stronger
• 0.5 liter ½ tomato ketchup (Hela curry ketchup, hot)
• 2 onion (s), chopped
• 1 tablespoon vinegar (red wine vinegar)
• 2 teaspoons Worcester sauce
• 2 tablespoon sugar, brown
• 2 tablespoon chilli pepper (s), dried, ground
• 1 teaspoon ground cumin
• 4 clove (s) garlic, finely chopped
• 2 tablespoon cinnamon
• 2 tablespoon allspice
• 0.5 teaspoon ½ clove (s)
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• g 1,500 minced meat, mixed or beef
• 1 bay leaf
• 1 small Tin / n kidney beans, possibly
• 1 small Can / s maize, possibly
• Cheddar cheese

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Instructions

1. In a large saucepan over medium-high heat, combine the coffee, ketchup, water, chopped onions, red wine vinegar, Worcestershire sauce, and brown sugar. Add more water as needed to reach your desired consistency.
2. While bringing the mixture to a boil, mix the ground chilli peppers, cumin, finely chopped garlic, cinnamon, allspice, cloves, salt, and cayenne pepper in a small bowl.
3. Once the broth reaches a boil, add the spice mixture, kidney beans, and corn. Stir well.
4. Shape the minced meat into large chunks and slowly stir into the broth. Add the bay leaf and bring back to a boil. Reduce heat to low and simmer without a lid for 1.5 to 2 hours, stirring every 15 minutes and adding more water as needed for desired consistency.
5. Remove the bay leaf and skim off any excess fat if desired. Top with cheddar cheese.