Cincinnati Chili
With its unique flavors and spices of cinnamon, allspice and cloves, Cincinnati Chili is just different enough to be interestingly delicious! Perhaps it's the touch of chocolate and vinegar?
cincinnati chili , 5 Ways!
1-6 ounce can tomato paste 2 medium onions, finely chopped ½ cup chopped red bell pepper 3 cloves garlic, minced 2 pounds, 80% fat ground beef 4 cups beef broth 1 2/3 cups tomato sauce 1 tablespoon Worcestershire sauce 1 1/2 tablespoons unsweetened cocoa powder 1 tablespoon vegetable oil 2 teaspoons salt, or to taste 1 teaspoon ground cinnamon ¼ tespoon ground allspice 1 teaspoon ground cumin 3 tablespoons chili powder ¼ teaspoon cayenne pepper 1 bay leaf 1/2 teaspoon ground cloves 1 tablespoon olive oil 2 tablespoons water 2 tablespoons vinegar 1 teaspoon flour pepper to taste
-In a medium skillet, over medium-high heat, add the tomato paste and cook constantly scraping the bottom with a wooden spoon until the tomato smells rich and toasty and you start to see browned patches on the bottom of the pan (2 - 3 minutes). Scrape out paste with rubber spatula into a bowl and set aside.
-In a large pot, heat olive oil over medium heat and add onion, red pepper and garlic. Cook and stir just until softened (2-3 minutes). Add the ground beef and cook until just browned, breaking up lumps, then drain off fat. Add 4 cups beef broth, tomato sauce, Worcestershire sauce, reserved tomato paste, cinnamon, ground cloves and allspice. Cook over low heat for 30 minutes.
-In a small bowl, make a thin paste with the chili powder, cayenne, cumin, flour and 2 tablespoons. water. Add to the beef mixture and stir well. Add bay leaf, vinegar, cocoa mixed with the 1 tablespoon oil, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for at least 1 hour, stirring occasionally. Add more water if chili becomes too thick and begins to stick to bottom of the pot. Taste for seasoning, salt and pepper.
-Let chili cool at least 15 minutes before serving. Serve 1 of 5 ways!
#1 - Serve chili in a cup or bowl, with a crunchy toasted bread on the side.
#2 - Serve chili over spaghetti or other pasta.
#3 - Serve chili over spaghetti or other pasta, piled with shredded cheddar cheese
#4 - Serve chili over spaghetti or other pasta with shredded cheese and chopped fresh onions on top
#5 - Serve chili over spaghetti or other pasta with shredded cheese, chopped onion and cooked kidney beans on top.
Saute the onions, pepper and garlic, then add and brown the ground beef.
Add the spices, seasonings, beef broth, tomato sauce and paste, chocolate powder and vinegar, then simmer over medium heat.
Serve chili in a cup or bowl, garnished with chopped peppers, if desired.
For Way #2 - Serve hot chili with shredded cheddar cheese piled high on top.
For Way #3 - Serve the hot chili over cooked pasta, with the cheese on top.
Garnish with chopped fresh onion on top to make Chili Way #4.
You can even make it heartier by going with Way #5, which features canned Kidney beans added.
