© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe by: "linda/tennessee"
This is a delightful spin on more traditional Chili recipes. This type of chili was originally developed by Greek immigrants. The Cincinnati Chili parlors (Empress, Gold Star, Skyline, etc.) are ubiquitous institutions of Cincinnati and Indianapolis. There are no beans in this chili and it is usually served over spaghetti.
2 to 2 ½ pound of ground beef
1 tablespoon olive oil
1 ½ teaspoon ground cinnamon
2 teaspoon ground cumin
3 tablespoon chili powder
½ teaspoon crushed red pepper
1 teaspoon ground allspice
1 tablespoon salt
1 medium onion, finely chopped
4 garlic cloves, crushed
1 12 ounce can tomato paste
1 15 ounce cans of tomato sauce
4 cups water
2 tablespoon vinegar
2 teaspoon Worcestershire sauce (optional)
4 bay leaves
1 ounce block unsweetened baking chocolate
½ teaspoon ground cayenne peppers (optional)
Add olive oil to a large (4-6 quart) pot over medium high heat. Add ground beef and the next 8 ingredients. Stir while cooking until meat is lightly browned. Add the tomato paste and tomato sauce along with the water, vinegar, Worcestershire sauce, bay leaves and chocolate. For more "fire", add the ground cayenne (careful).
Bring to boil then reduce heat to low and simmer, uncovered, 1 ½ to 2 hours. Stir, occasionally to prevent sticking. Serves six to eight with listed
Cincinnati chili lovers order their chili by number "3, 4, or 5-way". Make this a fun meal; cook spaghetti, shred some cheddar cheese, chop some onions, open a can of kidney beans. Let your guests (family) create their own final product.
3-Way. Serve chili on deep sided plate or shallow bowl over cooked and drained spaghetti. Top with finely shredded cheddar cheese. This is called a three-way.
4-Way. Sprinkle chopped raw onions on chili before adding cheese.
5-Way. Add cooked beans (kidney) to the top of the chopped onions before adding cheese.