Gluttonous and Good For You!

Gluttonous and Good For You!

Thursday, October 20, 2016

Cincinnati Chili





Let me first start with the fact that Cincinnati chili is not chili.  It's Greek spaghetti sauce that been embellished in a way that is much more appealing after a few drinks.  Even if you don't drink, the first time you have it - it's so unexpected to the palette that you may not like it.  Then you'll start to crave it.


Cincy Chili

Ingredients:

  • Lean Ground Beef, 2 pounds
  • Onion, 2, medium dice cut
  • Beef Broth, 1 quart
  • Garlic, 4 cloves, minced
  • Tomato Sauce, 1 x 15 ounce can
  • Chili (Ancho) Powder, 2 tablespoons
  • Apple Cider Vinegar, 1/4 cup
  • Worcestershire Sauce, 1 tablespoon
  • Cocoa Powder, 2 tablespoons
  • Cinnamon, 2 sticks or 1 teaspoon ground
  • Cumin Ground, 1 teaspoon
  • Oregano, 2 teaspoons
  • Cayenne Ground, 1/2 teaspoon
  • Cloves Ground, 1/4 teaspoon
  • Allspice Ground, 1/4 teaspoon
  • Nutmeg Ground, 1/4 teaspoon
  • Bay Leaf, 2-3
  • Salt, 1 teaspoon
  • Pepper Ground, 1/2 teaspoon
  • ---------------------------------------------------
  • White Onion, chopped fine for topping
  • Kidney Beans, for topping
  • Mild Cheddar Cheese, Finely Shredded, fluffed for topping
  • Spaghetti of your choice (I love Le Veniane Italian corn pasta) or a baked potato
Directions:
In a large skillet heated over medium heat, add in the ground beef and break up with a spatula and turn while browning. Add in chopped onions and keep turning occasionally until onions become transparent. Finally add in the minced garlic. I know most Cincy chili recipes call for boiling the meat, but you get more flavor with browning (the Maillard reaction) and well get a smooth texture at the end by using an immersion/stick blender.

In a large pan over medium heat, add in the broth, tomato sauce, vinegar, cocoa, cumin, oregano, cayenne, cloves, allspice, nutmeg, bay leaves, salt and pepper. Yes, all these ingredients are worth in for the final flavor. Add in the beef/onion/garlic mixture. Stir well. Reduct heat to low. Cover. Cook for about 3 hours, stirring occasionally. Remove from heat. Remove any bay leaves and cinnamon sticks. Use an immersion/stick blender on low and run through until smooth like a slurry. Do a final taste and adjust seasonings as needed.

Building time.  On a bed of spaghetti or a baked potato, ladle a generous portion of chili on top.
  • "3-Way": add on a generous amount of fluffed finely mild cheddar cheese onto of the chili
  • "4-Way": add either beans or chopped onion on top of the chili, then a generous amount of fluffed finely mild cheddar cheese
  • "5-Way": add either beans and chopped onion on top of the chili, then a generous amount of fluffed finely mild cheddar cheese
Generally, most people put hot sauce on top.  Afterwards, it's tradition to eat a peppermint patty - just a great way to end this meal.
This recipe makes a lot. Store leftovers in fridge or freezer. This is a recipe that taste better as you reheat it.

-Erin Swing
Swing Eats

This is part of Food Network's Fall Fest. Check out The FN Dish and the family of bloggers' recipes. The fall theme we're focusing on here is chili. On twitter, we're tagging #FallFest.

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