Cincinnati 5-Way Chili Pt.1

• 1 pound beef chuck twice ground finely
• 2 each onions minced
• 2 Cloves garlic minced
• 1 cup tomato sauce
• 2 tablespoons ketchup
• 1 cup water
• 1 tablespoon red wine vinegar
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1 teaspoon honey
• 1/2 ounce chocolate unsweetened unsweetened,grated
• 1/2 teaspoon cumin ground
• 1/2 teaspoon turmeric
• 1/2 teaspoon marjoram
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves ground
• 1/4 teaspoon mace
• 1/4 ground coriander
• 1/4 teaspoon cardamom seeds ground
• 1/2 each bay leaves crumbled
• 1 teaspoon salt

1. Salt a large cast iron skillet.
2. Turn heat to medium and add meat, onions, and garlic.
3. Cook until meat is browned.
4. Add tomato sauce, ketchup, water, and vinegar.
5. As mixture begins to boil, add everything else.
6. Adjust spices to taste, adding more salt if it needs perking up, turmeric and cumin for a sweatier chili flavor, cinnamon, cloves, and mace if you want it sweeter, cardamom for more bang, unsweetened chocolate for body.
7. Cover and simmer at very low heat for about 1 hr, stirring and tasting occasionally, adding tomato juice if it is getting too dry to ladle up easily.

onions, garlic, tomato sauce, ketchup, water, red wine vinegar, chili powder, paprika, black pepper, honey, chocolate, cumin ground, turmeric, marjoram, allspice, cinnamon, nutmeg, cloves ground, mace, ground coriander, cardamom seeds ground, bay leaves, salt

Taken from recipeland.com/recipe/v/cincinnati-5-way-chili-pt1-47753 (may not work)