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.
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.
No comments:
Post a Comment