Cincinnati Chil

 This is a recipe from my son, Scott Irvine, that he created from 3 difference recipes. We love it! 

Picture from carlsbadcravings.com

Cincinnati Chili

I'm getting hungry just typing out the recipe!

2 large onions

3 Tablespoons oil

4 cloves garlic, minced

3 lbs hamburger

4 Tablespoons chili powder

2 teaspoons cumin

2 teaspoons paprika

3/4 teaspoon cayenne pepper

1/4 teaspoon ground allspice

1/4 teaspoon cinnamon

1/4 teaspoon tumeric

1/4 teaspoon coriander

1/4 teaspoon cardamom

2 Tablespoons unsweetened cocoa powder

2- 8oz cans tomato sauce

1 Tablespoon molasses

3 cups beef stock

2 Tablespoons vinegar

3 Cups water

Salt and Pepper

Cook onions in oil over medium heat. Add garlic. Add hamburger. Cook until brown. Add spices and stir. Add tomato sauce, cocoa, molasses, broth, vinegar, water and salt and pepper to taste. Use hand blender and blend well until an even consistency. Bring to a boil, then simmer, stirring occasionally for 1 1/2 hours or until thickened. Will improve flavor if cooled and chilled overnight. Serve over spaghetti noodles. Top chili with extras. Serve with oyster crackers and hot sauce.

Traditional 3 Way Chili is served topped with lots of cheese.

5 Way Chili is served with red kidney beans, chopped onion, grated cheddar cheese, oyster crackers and chopped tomato.

Chocolate Chip Pecan Pie

 

This is a recipe shared by Ben McMurry. It is one of his family favorite recipes.

Chocolate Chip Pecan Pie

3 eggs

1 1/2 cups sugar

1/2 cups flour

6 Tablespoons butter, melted

1/2 teaspoon salt

1/2 teaspoon lemon juice

1/2 cup corn syrup

1 1/2 cups semisweet chocolate chips

1 1/2 cups chopped pecans

9" single pie crust, unbaked

In a large mixing bowl, beat eggs until light and fluffy. Add sugar, flour, melted butter, salt, lemon juice and corn syrup. Mix throughly, then stir in the chocolate chips and pecans. Pour mixture into pie shell. Bake at 350 degrees for 45 minutes, or until set, and golden.