Thursday, March 17, 2011

Cincinnati Style Chili

There are several differences between my typical chili and Cincinnati style chili.  First of all you cook the ground beef in liquid rather than browning it up before adding liquid.  This makes the chili a finer texture rather than chunky.  Because you don't get the chance to drain the meat, you need to use a lean ground beef, or use ground turkey, so that you don't have a chili that's too greasy.  Also some of the spices are a little unusual too....cinnamon and cocoa powder.  Don't let this scare you away!  The difference that it adds to the taste is pretty subtle and you could always cut it back some.  Cincinnati chili is typical served on spaghetti and topped with a mound of shredded cheddar cheese.  The cheese really makes it yummy in my opinion!

The chili by itself would be considered one-way, on pasta is two-way, on pasta topped with cheese is three-way, with beans or onions is four-way, and with beans & onions is five-way.  So you could set up a chili bar so that everyone could have their chili the "way" they want it!  This would also be awesome on a chili dog!

Cincinnati Style Chili

1lb ground lean beef or turkey
1c onions, small dice
2T chili powder
1T cocoa powder
1t cinnamon
1/2 ground cumin
8oz canned tomato sauce
1c beef broth
1/2 T apple cider vinegar
16oz thin spaghetti, cooked according to package directions

shredded cheddar cheese
diced onions
canned kidney beans, rinsed and reheated in water
oyster crackers

In a medium saucepan, add broth and meat.  Cook on medium heat, stirring frequently, until meat is no longer pink.  Add remaining ingredients and simmer on med-low for about 10 mins to blend flavors.  Serve chili over pasta with toppings.

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