I’m beginning to realize there are 1,000 ways to make Cinci Chili.
Scour the net and you will find 10X that many recipes.
That said, I’m putting my own up here culled from years of recipe tasting.
This one is requested often by the girls and Pamela.
If you’re visiting from Texas you may want to go elsewhere as I use kidney beans.
Sorry, folks.
The recipe I’m posting yields 8 servings.
I usually double it.
And let me tell you, it’s usually gone in two days.
A few tablespoons of this stuff with a slathering of mustard on a grilled hot dog is
the foodstuff of the Gods.
Trust me.

You will need:

1 – tbls vegetable oil
3/4 cup of chopped onion (Vidalia, preferably)
2 lbs of decent ground beef
1/4 cup chili powder
1 tsp. ground cumin
1 tsp. ground cinnamon
1/4 tsp. allspice
1/4 tsp. ground clove
2 bay leaves
1 tbls. cocoa
2 (10.5 oz) cans Beef Consomme
1 (15oz.) can of tomato sauce (not flavored with basil or oregano!)
2 tbls. cider vinegar
1/4 tsp. cayenne pepper
3-4 cloves of fresh garlic, minced
2 tbls. good habanero hot sauce
1 can dark red kidney beans, drained
Grated Cheddar Cheese
Diced Vidalia onions
1 lb. Linguine

Here’s the deal:
*Heat oil in a large saucepan over Medium heat.
Add onion and minced garlic and cook, stirring frequently, until tender, about 6 minutes.
*Add beef and cook, breaking up if necessary with a wooden spoon, until browned.
*Add  remaining ingredients (except for the Cheddar cheese, Vidalias & kidney beans!) and bring to a boil.
Reduce heat to low; cover and simmer for 2 hours, stirring occasionally.
(if you want to thicken this thing up, mix 2 tbls of flour with 4 tbls of warm water and add to the mix)
*Add kidney beans and simmer on low for another 30 – 45 minutes.
*It’s best if you refrigerate this overnight . . .  if not . . .
*Remove bay leaves and reheat gently over a medium heat.
*Serve over hot, drained linguine.
*Top with shredded cheddar and diced Vidalia onions.
Enjoy!

~Dad