Saturday, November 12, 2011

Cincinnati Chili

I wanted to make chili tonight but couldn't decide what I wanted to make.  I came across this recipe for Cincinnati Chili.  Of course I tweaked the recipe to make it my own.

1 pound ground beef (I always use grass fed beef products)
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin (I actually buy whole cumin and grind it myself, it has a much stronger taste.  Just use a coffee grinder to grind it to the consistency you want but DO NOT use the same grinder you use for coffee.  It is always better to have one dedicated to just spices)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon allspice
1/4 teaspoon fresh ground pepper
2 cans (14.5 ounce)can diced tomatoes
1/2 cup beef broth
1 tablespoon red wine vinegar
1/2 ounce (1/2 square) unsweetened chocolate, grated
12 ounces spaghetti, cooked (use any type of spaghetti - wheat, rice, etc)
3 tablespoons butter
1 (16 ounce) can kidney beans, heated (optional)
2 cups cheddar cheese, grated (I used sharp and extra sharp)
Chopped raw onion (optional)
Crackers (optional)

In a large dutch oven, cook ground beef, onion, and garlic, stirring often to break up lumps of meat, until beef loses its pink color, about 5 minutes.  Add chili powder, salt, cinnamon, cumin, basil, oregano, allspice, and pepper.  Cook, stirring, 1 minute.

Add tomatoes, beef broth, vinegar, and chocolate; break up tomatoes with large spoon.  Bring to a boil, reduce heat to low, and simmer until thickened, about 45 minutes to 1 hour, adding more beef broth if chili gets too thick.

Toss cooked spaghetti into butter. 

Place spaghetti in bowls, top with chili.  Add onion, kidney beans, crackers and cheese to your liking.

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