Cincinnati Chili

Day 10 of Covid-19 isolation had us eating one of our favorite regulars which we often fix for crowds as it feeds a lot of folks (and we are feeding a small army these days)...Cincinnati Chili. Super simple, super filling, topped in traditional Cincinnati style, it is always a crowd pleaser. You have to get over the fact that it is served on top of spaghetti and that it has cinnamon and allspice in it. Trust me, it's delicious! Bon appetit!!!!

https://en.wikipedia.org/wiki/Cincinnati_chili - a brief history of this Cincinnati favorite...

2 lbs ground beef
4 medium onions, minced
1 clove garlic, minced
8 oz tomato sauce
4 cups water
2 dashes Worcestershire sauce
1 1/2 T vinegar
salt and pepper to taste
1/4 cup chili powder (I use 1/8 cup and it is plenty spicy)
1 tsp cayenne pepper
1 tsp ground cinnamon
5 bay leaves
35 whole allspice
2 - 16 oz cans drained kidney beans
cooked spaghetti noodles, cooked to package directions

In a Dutch oven brown the beef with the onion and the garlic, stirring to crumble. Drain off excess fat. Stir in the tomato sauce, water, Worcestershire sauce, vinegar, salt, pepper, chili powder, cayenne pepper and cinnamon. Enclose the bay leaves and allspice in cheesecloth, secure with twine and add bag to the mixture. Bring to a boil, stirring frequently. Add the beans, reduce the heat, and simmer, covered, 3 hours. Remove the cheesecloth and its ingredients and ladle the chili onto a pile of pasta in a bowl. Top with cheese, sourcream, chopped scallions and oyster crackers for REAL Cincinnati chile, along with a little hot sauce on the side. This makes a LOT of chili and when served with the pasta it can feed quite a crowd. 

WHITE BEAN AND CHICKEN CHILI

I have made a number of white bean chicken chili recipes in my lifetime and am on the search for a really good one. This one was pretty good and as I am a Giada fan I am going to post it in the meantime. I loved the spiciness which gave it a sweet little kick, but not too much to overwhelm the chili. I used fresh spinach as we needed to use it before it went bad. As we try to social distance ourselves during this Covid-19 virus, the kitchen is in full operation and all dishes, though lovingly cooked and thoroughly enjoyed, are served to only two of us...with the occasional exception of having the kids over to eat. I imagine within another week or so we will begin to invite friends to join us, in limited number, of course. In the meantime, I am freezing lots of portions in the event we might possibly get sick. Recipe #22 in 2020....Bon appetit!

https://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe-1948554

Thai Sticky Rice with Crispy Ginger, Chile and Peanuts served alongside Roasted Sea Bass with Soy Sauce and Ginger

Due to Coronavirus we are huddled in with family this weekend and are pulling out the food to share a Thai meal lovingly made together. Tonight we had two new Thai recipes, both from Yotam Ottolenghi's Simple cookbook. Both super easy and both amazingly delicious. These are recipe #19 and #20 for the 120 in 2020 challenge. Bon appetit!

2 cups Thai sticky rice, cooked per package directions
1 1/2 T peanut oil
2 inch piece of ginger, peeled and finely julienned (5 T)
3 garlic cloves thinly sliced
2 red chilies, finely julienned
1 1/2 cups cilantro stems cut into 1 1/4" lengths
3 T roasted salted peanuts, roughly chopped
1 T sesame seeds
1 lime, cut into 6 wedges

While the rice is cooking, put the oil into a medium frying pan and place over medium high heat. Once hot, add the ginger, garlic and chilies and fry for 3-4 minutes, stirring frequently, until just starting to brown. Add the cilantro, peanuts and sesame seeds and a generous pinch of salt and continue to fry 1-2 minutes until golden brown. Spoon over the rice and serve, lime wedge on the side.

https://www.everopensauce.com/whole-roasted-sea-trout/

Spicy Chicken with Black Bean Puree

Recipe #14 this year was from the Oh My Stars cookbook, the Junior League of Roanoke 2000 cookbook that I was on the committee to put together back in the day. I just needed a break from the Mediterranean fare and decided to try something different. Having just returned from Austin, Texas where the Mexican food is amazing I decided to prepare this lovely dish. It did not disappoint. Note that it is spicy (but more of a cumin kind of spicy and not overwhelming), super moist and flavorful. Bon appetit!

Chicken:
2 boneless skinless chicken breasts
2 tsp fajita seasoning (I made my own by simply Googling it; super easy)
1 tsp olive oil

 Black Bean Puree:
15 oz. can black beans
1/2 cup chopped onion
2 minced cloves of garlic
10 oz can tomatoes with green chilies (You can use any kind of canned tomato as you are going to blend it. Also, I had to add the chilies separately as I did not have the tomatoes that come with it already)
2 Tbs chopped cilantro
1 Tbs lime juice
1/2 tsp ground cumin
1/4 tsp ground red pepper


Shredded Monterey Jack Cheese (I used Mexican mixed cheese)

Rub the chicken with the fajita seasoning. Brown in the heated olive oil in a skillet over medium high heat fodr 3 minutes on each side or until cooked through. Remove from the pan and keep warm on a platter, covered.

Drain the beans, reserving 2 Tbs of the liquid. Rinse the beans.
Add the onion and the garlic to the drippings from the chicken and saute until tender. Combine with the beans, reserved bean liquid, tomatoes, cilantro, lime juice, cumin and red pepper in a blender or food processor and process until smooth. Spoon the mixture into a small saucepan and cook over medium heat until heated through. Sprinkle with the cheese and serve with the chicken.

Serves two.

No pictures...sorry.  Since when have refried beans ever been pretty? You will just have to trust me on this one!