Tuesday, January 15, 2013

Cincinnati Five Way Chili

I have made this before and tonight I was trying as I was trying to figure out what to make on a cold rainy night, a thought popped into my head, what about chili?  I remembered that I had this recipe and thought I would make it again.

Cincinnati Five Way Chili
1 pound grass fed ground beef
1 medium onions, chopped
1 medium celery rib, chopped (I do not use celery in my dishes because of my allergy to it)
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 - 28 ounce can peeled tomatoes with added puree
1/2 cup beef broth
1 tablespoon red wine vinegar
1/2 ounce unsweetened chocolate, grated
12 ounces spaghetti
3 tablespoons butter
1 - 16 ounce can kidney beans, drained, rinsed and heated
2 cups shredded sharp cheddar cheese
chopped raw onion and oyster crackers
In a large dutch oven, cook ground beef, 1 onion , celery, 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 with puree, beef broth, vinegar, and chocolate; break up tomatoes with a large spoon.  Bring to a boil, reduce hear to low, and simmer until thickened, about 1 hour, adding more beef broth or water if chili gets too thick.  Meanwhile, in a large saucepan of boiling salted water, cook spaghetti until tender but still firm, 9 to 10 minutes.  Drain well.  Toss in a large bowl with butter.  Place warm kidney beans, cheddar cheese, raw onion, and oyster crackers in separate bowls.  Serve spaghetti on plates and top with chili.  Let guests choose their own toppings.

Along with the chili we had a small salad with lettuce, tomatoes, green bell peppers, avocado slices, served with a blueberry balsamic vinegar and olive oil for the dressing.

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