Recipe
courtesy Vicki Johnson's mom, Lois. This makes WONDERFUL hotdog sauce, too!
1
Quart Water
2
Medium Onions
2 8
oz. Cans Tomato Sauce
5
Whole Allspice
½
tsp Red Pepper
1
tsp Ground Cumin Seed
2
Pounds Ground Beef
4 Cloves
Garlic
4
tbsp Chili Powder
2
tbsp Vinegar
1
Large Bay Leaf
2-3
Whole Cloves
2
tsp Worcestershire Sauce
½
oz Bitter Chocolate (Yes... chocolate!)
1 ½
tsp Salt
1
tsp Cinnamon (Yes... cinnamon!)
Add
ground beef to water in a 4 quart pot; stir until beef separates to a fine texture - do NOT brown the meat
ahead of time. Boil slowly for 30 minutes. Add all other ingredients. Stir to
blend, bring to boil, reduce heat and simmer uncovered for 3 hours. For the
last hour, pot may be covered until desired consistency is reached. Chili
should be refrigerated overnight so that grease can be lifted from top before
reheating and serving.
Chili
is served over spaghetti for a '1 Way'. To be served on spaghetti, with heaps
of shredded cheddar cheese, and chopped onions - that's a 4-way in Cincy
parlance. A 3-way means drop the onions or the cheese; a 5-way adds kidney
beans on top. An old Cincinnati joke
is, "What's a 6-Way'?" That includes Rolaids!
If
you don't want to go to all the trouble of making this delicious sauce from
scratch, order packets of the seasoning mix from:
http://www.cincinnati-to-you.com/ or
Cincinnati
To You, Inc.
5378 Quailwood Court
Cincinnati,
OH 45238
1-800-862.4629
Jenny's Bierox (Pronounced
'Beer-off')
2
Pounds hamburger meat
2 Onions,
chopped
1
Large head of Cabbage
2
Cloves Garlic (or more!)
2
tsp Salt
This
is the filling that's used to fill the 'Refrigerator Dough' below.
Brown
meat, drain. Add other ingredients and cook on low heat until cabbage and onion
are cooked.
Roll
out dough to about ¼ inch thick and cut in 5" squares or sections. Place
about 1 tbsp of meat mixture in the center of each dough square and pull up
corners and twist and pinch to seal.
Place
pinched side down on greased cookie sheet and bake at 350º for 20-25 minutes until
lightly brown.
This
makes an excellent wrap for polish sausage. It was originally paired with the
'Burox' recipe and is used with that mixture to make delicious burger/cabbage
appetizers.
2 ½
C Warm water
2
pkgs Dry yeast
1 ½
tsp Salt
¾ C
Shortening
¾ C
Sugar
2
Eggs, well beaten
8 -
8 ½ C Flour
Dissolve
yeast in water. Add remaining ingredients and only 4 cups of the flour. Beat
until smooth and add remaining flour. Turn out onto floured board and knead until
smooth. Cover and let rise for about 30 minutes. Use for Bierox above, or make
out into rolls or bread or store in a covered bowl in refrigerator until ready
to use. For bread or rolls, bake at 400º until browned and hollow
sounding when thumped.
This dough is also good
wrapped around a smoked sausage and baked to make a 'meat kolache'.