This was dinner tonight - Cincinnati Chili. I think I put a bit too much cayenne in, but for all of that, it was darn good. I believe I got this from Real Simple magazine.
1 1/4 pounds ground beef
1 large onions, diced
2 cups cold water
1 6-ounce can tomato paste
3/4 tablespoons vinegar
1/2 teaspoon Worcestershire sauce
1/2 clove garlic, crushed
1 tablespoons chili powder
2 bay leaves
1 teaspoons cinnamon
1/2 teaspoon allspice
1 teaspoons cayenne pepper
3/4 tablespoons unsweetened cocoa
salt & pepper, to taste
1. In a deep pan, brown beef until brown
2. Add onions and water and bring to a boil.
3. Reduce to a simmer and add tomato paste and remaining ingredients.
4. Simmer 1-1/2 to 2 hours.
5. Season with salt & pepper to taste.
6. Remove bay leaves before serving.
To serve, (1) eat plain (2) chili on spaghetti (3) chili on spaghetti with cheddar cheese (4) chili, spaghetti, cheddar, and onions or (5) chili, spaghetti, cheddar, onions, and kidney beans
7 comments:
I have a crock pot recipe for this that isn't bad either. :)
Mmmmm....sounds good!! It's a rainy, cool day here in Northern BC and a bowl of hot chili would taste very good right about now.
A - really? Is it what Texans would call 'real' chili? Or one of the versions that we tend to use, like Honey Chili or this one?
And Faye? We have some leftovers... feel free to stop by.
Why the vinegar though?
Thanks Bill...I'll be there in a flash..haha
If we're out when you get here, its on the second shelf of the refrigerator. And hey, we can always make more...
As to the vinegar -- dunno. To counteract my natural sweetness? I'd say to counter the sweetness of the cocoa, but its unsweetened. So, no clue.
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