A different take on chili April 20, 2012Posted by Peeps in Cook's Country, Cooking, Food, Home, random stuff.
A good bowl of chili is a wonderful thing. Particularly when it’s made from the recipe my wife found last year. But sometimes, you want something a little different.
A couple years ago, we got an issue of Cook’s Country magazine that had a recipe in it that I wanted to try. I had heard of Cincinnati Chili before, but I’d never had any. After all, real chili doesn’t come from Cincinnati, right? We tried it, and we were hooked.
As it turns out, it’s very simple to make.
You start by putting a tablespoon of oil in a large pot or Dutch oven and putting it on medium heat. Then add two onions that have been finely chopped and cook until soft and starting to turn brown, eight to ten minutes.
When the onions are ready, add to the pot one minced clove of garlic, two tablespoons of tomato paste, two tablespoons of chili powder, one tablespoon of dried oregano, one and a half teaspoons of cinnamon, one teaspoon of salt, three quarters of a teaspoon of pepper and a quarter teaspoon of allspice and cook until fragrant, about a minute.
Next add two cups of chicken broth and two cups of canned tomato sauce along with two tablespoons of cider vinegar and two teaspoons of dark brown sugar.
Finally, add one and a half pounds of ground beef (85 percent lean preferably) and stir to break the meat into smaller chunks. Bring it up to a boil then reduce the heat and simmer until it had slightly thickened, about fifteen to twenty minutes.
That’s it, you’re done. Except, unlike most chili, you don’t just put this stuff into a bowl and eat it. Nope, it’s a whole different deal.
Cincinnati chili is generally served over spaghetti. Not any other kind of pasta, just spaghetti. Tradition, I guess.
Then you add your toppings. A large pile of shredded Cheddar cheese goes on. You can add chopped onions if you’re so inclined. You can even add beans, but we usually forget those. And apparently oyster crackers are a must.
It may look strange, but it’s mighty good. And considering how easy this is to make, it’s well worth trying. It even freezes well, should you decide to do a double batch and keep some on hand in the freezer for lazy dinner night. Like we usually do.