Cincinnati Chili
Cincinnati folk traditionally serve this spicy concoction over spaghetti and top with chopped onion, shredded cheddar cheese and oyster crackers. It's Good stuff...but a cast iron stomach is recommend!
List of Ingredients
1 tablespoon olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
2 pounds lean ground beef
4 cups water
1 tablespoon, plus 1 teaspoon beef base
1 (15-ounce) can tomato sauce
1 teaspoon ground allspice
3 tablespoons chili powder
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon all-purpose flour
2 tablespoons water
1 bay leaf
1/4 teaspoon ground cloves
2 tablespoons cider vinegar
1 1/2 tablespoons baking cocoa
1/2 tablespoon vegetable oil
1 teaspoon salt, or to taste
Freshly ground pepper to taste
Spaghetti pasta, cooked according to package
Onion, chopped for garnish
Cheddar cheese, grated for garnish
Oyster crackers for garnish
Recipe
In large cooking pot, saute onions and garlic in olive oil until onion has
softened. Remove onion mixture from pot and set aside.
In same cooking pot add the ground beef, cook and drain. Return onion and
garlic to cooking pot and add 4 cups water, beef base, tomato sauce and
allspice. Cook over low heat 30 minutes.
In a small bowl, make a thin paste with the chili powder, cayenne pepper,
cumin, flour and 2 tablespoons water. Add to the beef mixture and stir well.
Add bay leaf, ground cloves, vinegar, cocoa mixed with the 1/2 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.
To serve Cincinnati Chili, ladle over cooked spaghetti pasta and top with
the shredded cheese, chopped onions and oyster crackers.
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