MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cincinnati Chilli
Categories: Beef, Vegetables, Herbs, Chilies
Yield: 8 Servings
MMMMM---------------------------CHILLI--------------------------------
2 lb Ground chuck
6 oz Can tomato paste
4 c Water
8 oz Can tomato sauce
1 lg Onion; minced
6 cl Garlic; minced
3 tb Chilli spice mix
1 ts Ground cumin
1 ts Cinnamon
3/4 ts Ground allspice
1/4 ts Ground cloves
1/2 ts Cayenne pepper
2 ts Kosher salt
2 tb Worcestershire sauce
1 tb Apple cider vinegar
1/2 oz Unsweetened chocolate (optional)
MMMMM--------------------------TO SERVE-------------------------------
Oyster crackers
Mild Cheddar cheese;
- fine shredded
75 1/2 oz Can small red beans;
- drained, warmed
Yellow onion; minced
Cooked spaghetti; hot
Heat a large, heavy-bottomed pot or Dutch oven over medium-high
heat. Add the tomato paste to the dry pot and cook, constantly
scraping the bottom with a wooden spoon or silicone spatula, until
the tomato smells rich and toasty and you start to see browned (not
burned) patches in the bottom of the pot. This should take 1 to
3 minutes.
Remove the pot from heat and add the ground beef and water. Mix
them together into a sludge. It will not look pretty, but press on.
There's a method to this madness.
Return to medium-high heat and bring to a simmer, stirring all the
while, so the sludge breaks up into a mealy paste. Add all the
remaining ingredients except the vinegar and chocolate.
Stir the chilli often. You want the volume to reduce a bit. (To be
honest, just one hour of cook time is okay, but for optimal
chilli-ness, go long.)
Right at the end of your cooking time, add the vinegar and optional
chocolate.
Simple Tip! The chocolate won't make it taste sweet-it adds a hint
of sophisticated complexity and acts as a foil for all those
spices. Chili parlors in Cincinnati don't use chocolate in their
recipes; it's a highly contested addition, but I stand behind it.
Cool the chili to room temperature, then cover the pot and
refrigerate overnight.
Simple Tip! You can eat the chili immediately if you want to, but
the flavor improves as it rests.
The next day, lift or scrape off any solidified fat from the top of
the chili and discard.
Simple Tip! Leave a little fat in the chili, if you like.
Bring to a rapid simmer over medium heat, stirring often. Serve in
a bowl, over a hot dog, or on a plate in any of the "ways" below.
2-Way: Over spaghetti.
3-Way: Over spaghetti with finely shredded cheddar cheese.
4-Way: Over spaghetti with diced onions and finely shredded cheddar
cheese.
5-Way: Over spaghetti with warmed canned red kidney beans, diced
onions, and finely shredded cheddar cheese.
The chilli will also keep refrigerated for up to 1 week or frozen
for up to 1 year.
Recipe by Sara Bir
Recipe FROM:
http://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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