Recipe

Ospidillo Cafe Cincinnati Chili No. 2 Recipe

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Ingredients

Directions

Step #1 In a large cooking pot, over medium-high heat, break up the burger into the chicken stock.
Step #2 Add all the remaining ingredients except for the bell pepper & the kidney beans, bring to a boil, & then lower the heat to a simmer (slightly bubbling).
Step #3 Cover up, & allow the chili to simmer for three hrs, stirring often.
Step #4 At the end of three hrs, remove the garlic clove & the bay leaves & drop in the red bell pepper (or, substitute a jalapena pepper if you prefer just a litle heat).
Step #5 Simmer for two more hrs, again stirring often.
Step #6 At the end of the two hrs, remove the whole pepper & add the drained/rinsed kidney beans.
Step #7 Simmer for one extra hr, covered, & continue frequent stirring.
Step #8 Tips: If you see a need to add just a little extra chicken stock along the way, go ahead & do so, remembering that you will be topping spaghetti and/or hot dogs with this chili.
Step #9 Also, this is a very old recipe (1922) & any "tweaking" will probably not serve to improve it.
Step #10 Finally, make sure that your spices are fresh -- I prefer ancho chili powder but any variety will do.
Step #11 Condiments for the spaghetti dish version include sliced sweet onion, sharp cheddar cheese & Tabasco sauce.
Step #12 Servings are based on spaghetti, not hot dogs.
Enjoy the Ospidillo Cafe Cincinnati Chili No. 2 recipe

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