Cincinnati Chili
- Ready In:
- 2hrs
- Ingredients:
- 23
- Serves:
-
6-8
ingredients
-
Chili
- 2 teaspoons salt (or more)
- 1 1⁄2 lbs ground chuck (no subs)
- 2 tablespoons vegetable oil (I used canola)
- 2 medium onions, chopped fine (about 2 cups)
- 2 medium garlic cloves, minced (about 2 teaspoons, I used 3)
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons cocoa
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon ground black pepper
- 2 cups low sodium chicken broth (I used one 14 oz. can, it was a bit short of 2 cups)
- 2 cups water
- 2 tablespoons cider vinegar
- 2 tablespoons dark brown sugar (I used light brown sugar)
- 2 cups tomato sauce
- hot pepper sauce (I used 1 teaspoon)
- salt
-
Accompaniments
- 1 lb spaghetti, cooked, drained and tossed with 2 tablespoons of butter
- 12 ounces sharp cheddar cheese, grated
- 1 (15 ounce) can red kidney beans, drained, rinsed and warmed
- 1 cup white onion, chopped fine
directions
-
FOR THE CHILI:
- Bring 2 quarts of water and 1 teaspoon of salt to a boil in a large pan.
- Add ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set aside.
- Rinse and dry the empty pan. Set pan over medium heat and add oil. When oil is warm add onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Stir in chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds.
- Stir in broth, water, vinegar, sugar and tomato sauce, scraping the pan bottom to remove any browned bits.
- Add the blanched ground chuck and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour.
- Adjust the seasonings, add additional salt if desired and hot pepper to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving).
- TO SERVE:.
- Divide the butter spaghetti among the individual bowls. Spoon chili over spaghetti and top with cheese, beans (I just added my beans to the sauce right before serving) and onion. Serve immediately.
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RECIPE SUBMITTED BY
I am a real estate agent along with my husband, Mike. I enjoy meeting people and helping them sell or find a home. I have been happily married for 27 years. We have 1 daugther and 3 grandsons. My favorite recipes are from Paula Deen. I love to cook and eat -- that is why I workout 5 to 6 times a week. I enjoy Bible study, cooking, working out at the gym and reading. My husband and I love spending time with our grandsons who live about 45 miles from us. We are quick to give Our Heavenly Father credit for all the wonderful blessings in our life.
My pet peeves are greed and people who are always late. I love this site and it is so much fun. I have met many nice chefs while participating in the contests. I think it is unfair when chefs change an original recipe and then give a low rating.
The way I will rate recipes:
5***** Delicious Recipes that we enjoyed and will want to have again and again.
4****Recipes that I would make again but make some changes.
3***Recipes that I would probably not try again without some major changes.
I will not give a 1 or 2 rating as I know that the chefs that took time to enter the recipe felt it was deserving to share. I just have different tastes than them.
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