CONTEST MAIN DISH: Cincinnati Style Chili

CINCINNATI STYLE CHILI
Adapted by BumbleBeeBoogie

2 tablespoons peanut oil
1 pound lean pork, coarsely ground
1 pound beef chuck, coarsely ground
4 yellow onions, peeled and chopped
6 garlic clove, peeled and minced
1 tablespoon whole cumin seeds
4 tablespoons hot chili powder, commercial
3 whole bay leaves
2 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons bottled Tabasco sauce
4 tablespoons cocoa powder
2 tablespoons bottled Worcestershire sauce
4 tablespoons white vinegar
1 can (28 oz) tomatoes, pureed
1 tablespoon ground oregano or 2 tablespoons fresh
2 pounds kidney beans, soaked and cooked till tender
salt and freshly ground black pepper, to taste

Heat a 12-quart heavy stockpot and add the oil.

Saute the ground pork, ground beef, onions, garlic, cumin seeds, chili powder, and bay leaves until the meat is barely browned and the onions clear. Drain off the fat and discard.

Add the remaining ingredients, including the beans, and bring to a simmer.

Cook, covered, for 1-1/2 hrs or until the beans are very tender. Additional water may be needed as it cooks if the chili gets too thick.

Three serving methods: ladle on top of cooked spaghetti; add grated Cheddar cheese; add chopped yellow onions; or use all three.