Prep 30 mins
Cook 30 mins
- 1 cup dry lentils (plus 2 1/2 cups water, or 1 15.5 ounce can lentils plus 3/4 cup water)
- 1 (14 1/2 ounce) can diced tomatoes with mild green chilies
- 3 chicken bouillon cubes (1 if using canned lentils)
- 1 bay leaf
- 1 teaspoon cocoa
- 1⁄4 teaspoon cinnamon
- 1 clove garlic
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon allspice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cayenne (or to taste)
- 1⁄4 teaspoon black pepper
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1 medium onion, diced
- 1 green pepper, diced
- 1 stalk celery, diced
- 4 cups cooked basmati rice
- 1⁄2 cup shredded sharp cheddar cheese
- 1⁄4 cup diced onion
- Add lentils to medium saucepan (if using dry add lentils and water to pan; bring to boil; reduce heat and simmer 15 minutes, then proceed with recipe).
- Add all ingredients (except last three) and simmer for 30-45 minutes to blend flavors and cook vegetables to your liking.
- Remove bay leaf.
- Serve over cooked Basmati rice.
- Top with cheese and onions as desired.
This was great! It tastes just like the kinds of chili they serve around Cincinnati, and this would be a 4-way, (which is spaghetti, chili, cheese & onions) (especially if it were served on spaghetti instead of rice). I think this way is much healthier, though, (the Cincinnati restaurant versions are LOADED with calories and fat) and if someone wanted, they could even add beef and call it a 5-way (which is spaghetti, chili, cheese, onions and beans, where the lentils would count like the beans). I did douse mine with hot sauce (Frank's or Crystal are good choices) just before serving, as is the tradition, and it was wonderful, wonderful. Thank you for a fabulous recipe that will be a part of my regular collection!
Tasted like the real thing -although much healthier! I never would've thought to use a substitution for ground meat to make Cincinatti Chili. This recipe is perfect, except I beg of you NOT to use any cayenne pepper at all. Authentic Cinci Chili doesn't have any heat; only spice. Unless you're using canned tomatoes without the green chiles I strongly recommend leaving out the cayenne and coasting with the 'light' heat from the chiles.
Delicious! A deep and spicy, although not hot blend of spices. I didn't have the green pepper, so we just added some extra celery. We served over brown basmati rice and it was great topped with some cheddar. The cocoa was great in this - dark and intriguing without having a real "chocolate" flavor to it. I did find it made more than 4 servings... more like 6-8. Great, though! Thanks!