Wednesday, November 10, 2010

Cincinnati Chili

When I started making foods to go with the towns the football games are in, Cincinnati Chili was something I was wanting to try. Last year there was not a game there so I did not get to make it. So when I saw the schedule for this year I was excited that I would finally get to try it. Cincinnati chili is flavored with a different spice mix than normal chili, it has allspice, cinnamon and cloves. When I read the recipe I was a little worried that it would not taste good, but I made it anyways. Of course the kids hardly ever like anything new, so they did not like it, but i'm glad we tried it. Typically it served over spaghetti noodles with chili toppings like cheddar cheese and onions. You want it to be runny like a spaghetti sauce, not thick like a chili. Also it has to refrigerate overnight.

2 pounds ground beef
2 cans tomato sauce(16 ounces total)
1 onion, chopped
21 ounces beef broth
3 tablespoons chili powder
2 tablespoons paprika
2 tablespoons apple cider vinegar
1 teaspoon cinnamon
1 teaspoon cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 ounce unsweetened chocolate

Make It:
Heat a large pot over medium heat, add meat to pan. Stir and brown, breaking up the meat with the spoon as it cooks. Once meat is browned, drain off almost all of the fat, add onions to pan. Cook until the onions are tender, about 5 minutes. Add all seasonings, tomato sauce, chocolate and broth to pot, stir to combine. Bring to a boil, lower heat, cover and simmer for 2 hours, stirring occasionally. Remove from heat, allow to cool and refrigerate overnight. Reheat over medium heat and enjoy over spaghetti noodles topped with cheese, onions, sour cream and even add kidney beans if you like.