Cincinnati Chili Preparing Directions: This chili has magical powers. It can get you past a bad break up or improve your productivity at work. However, in order to unleash the magic you must use the following recipe. It also makes the best batch of chili you'll ever eat. * 1 package of chili * 6 cups of water * 1 small can of tomato paste * 1.5 lbs of thawed lean ground beef * 1 bag of oyster crackers * 1 bag or brick of Tillamook mild cheddar cheese * 1 white onion The trick to making great chili is cooking time and temperature coupled with the consistency of the ground beef. In a large pot add 6 cups of water. Add 1 small can of tomato paste and the chili powder. Wash your hands, because you are going to be putting them in the pot. Now add the ground beef into the mixture, but shred it as finely as you can while it's in the water. You want as thin a consistency as possible. This is why it's important that the meat be thawed. Do not brown the meat! Next turn on the heat, beat mixture with a fork, and let boil for 1 minute. Then reduce to a rolling simmer. Let it simmer like this uncovered for about 45 minutes. Stirring occasionally. Use a wooden spoon for best results. After about 45 minutes turn the heat down to a light simmer for another 20 minutes. You can tell it's ready for the heat reduction when you stir and the chili starts to bubble out of the pot. After the 20 minutes remove the pot from the stove. Let is stand for 10 minutes. You don't want it too hot, because you don't want the cheese to melt into it.

Alum, 1 lb.

All natural. No msg. No more naked popcorn. Great on vegetables, pizza, salad, potatoes & dips.

Australian ginger is acknowledged to be the finest in the world. Harvested from tender new baby ginger roots our Australian ginger is sliced then bathed in a sugar syrup and finally finished off by dipping in sugar. The result is a soft, chewy, crystallized golden-colored delight suitable for snacking or cooking. For a special treat dip the ginger in melted dark chocolate.

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Spike All-Purpose Seasoning, Original, 5-Pound Tub

Cinnamon leaf oil is an essential ingredient for making apple butter. It is also used in candy making and to make cinnamon candied apples. Used in chocolate icings, ice cream and baking, the intense cinnamon flavor adds a delicious flavor twist. This highly specialized culinary item is difficult to find.

Colman’s dates back to 1814, making it one of the oldest existing food brands. Tagged the not so mellow yellow, Colman’s English Mustard has enjoyed a long and successful history in the U.S. Colman’s is best known for their dry mustard in the distinctive yellow and red tin but also offers a prepared range of mustards. With a unique kick, like no other mustard on the shelf, Colman’s has become a staple in every kitchen. Colman's Mustard Powder is a wonderful spicy compliment to all kinds of food. Mix up just enough for a serving each time to guarantee freshness.

Use McCormick Ancho Chile Pepper to enhance recipes by adding a sweet, fruity and earthy flavor with mild heat. Ancho is the most used of the dried chiles and is called Poblano when fresh. Ancho Chile Peppers are reddish-brown in color and are grown in the Central Region of Mexico's. The word 'Ancho' translates to English as wide and in its whole form the Ancho Chile Pepper is shaped like a heart. It is one of the largest Chiles. Sprinkle Ancho Chile Pepper on pasta dishes, pizza sauces and tomato based sauces. Shake McCormick Ancho Chile Pepper on tacos, burritos and fajitas for extra flavor. Add Ancho Chile Pepper to salsas, rice, mashed potatoes and homemade bread croutons.