Cincinnati Chili Recipe

Cincinnati Chili Recipe

INGREDIENTS

For the chili:
  • 2 pounds ground beef (80:20 is good)
  • 1 (6-ounce) can tomato paste
  • 4 cups water
  • 1 (8-ounce) can tomato sauce
  • 1 large onion, minced (about 3 cups)
  • 6 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cayenne
  • 2 teaspoons kosher salt
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 ounce unsweetened chocolate, optional
Options for serving:
  • Oyster crackers
  • Finely shredded mild cheddar cheese
  • 1 (15.5-ounce) can small red kidney beans, drained and warmed
  • Minced yellow onion
  • Hot cooked spaghetti

METHOD

1 Cook the tomato paste: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty and you start to see browned (not burned) patches in the bottom of the pot. This should take 1 to 3 minutes.
 2 Combine the ingredients in a pot: Remove the pot from heat and add the ground beef and water. Mix them together into a sludge. It will not look pretty, but press on. There's a method to this madness.
Return to medium-high heat and bring to a simmer, stirring all the while, so the sludge breaks up into a mealy paste. Add all the remaining ingredients except the vinegar and chocolate.
3 Simmer gently, uncovered, for 2 to 3 hours: Stir the chili often. You want the volume to reduce a bit. (To be honest, just one hour of cook time is okay, but for optimal chili-ness, go long.)
4 Cool to room temperature, then refrigerate overnight. Refrigerate in an air-tight covered container. (Note: you can eat the chili immediately if you want to.)
5 De-fat the chili: The next day, lift or scrape off any solidified fat from the top of the chili and discard.
6 Warm and serve: Bring to a rapid simmer, then add the vinegar and chocolate. (The chocolate won’t make it taste sweet—it adds a hint of sophisticated complexity and acts as a foil for all those spices.)
Serve any “way” (see headnotes). The chili will also keep refrigerated for up to a week or frozen for up to a year.
Source this recipe here

Komentar

Posting Komentar

Postingan populer dari blog ini

Keto Low Carb Cheesy Bread Recipe

Gambar
Keto Low Carb Cheesy Bread Recipe Keto Cheesy Bread Materials 1 cup shredded mozzarella cheese 1/2 cup shredded parmesan cheese use 1 cup if you REALLY love cheese like me! 1 egg 1 1/2 tsp garlic powder Pinch of Italian seasoning optional Parchment paper Salt Instructions Preheat oven to 350 F. Mix all ingredients together in a bowl and pat it out like you would pizza dough into parchment paper (not wax!) Sprinkle with some salt. Bake for approx. 15 minutes. Broil on high for 1-2 minutes to get a crisper top and brown edges. Cut with a pizza cutter and dip in some Rao's marinara sauce! Notes (this is a small personal size so you might want to double or triple for a family) Source this recipe
Baca selengkapnya

Grilled Mexican Street Corn

Gambar
Grilled Mexican Street Corn Ingredients 6   ears yellow corn   , shucked (that pictured here is a double batch of this recipe) 1/2   cup   mayonnaise   (preferably 1/4 cup regular 1/4 cup light) 2   Tbsp   finely chopped cilantro   , plus more for garnish 1   small clove garlic minced 1   fair pinch cayenne pepper   , plus more for topping, to taste 1   cup   finely crumbled Cotija cheese 1/2   tsp   ancho chili powder   , then more to taste Lime wedges   , for serving (optional) Instructions Preheat a grill to medium-high heat (to about 450 degrees F). Meanwhile, in a mixing bowl whisk stir together mayonnaise, cilantro, garlic, cayenne pepper. Set aside. Place cotija cheese in a shallow dish long enough to fit corn. Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every few minutes, about 8 - 9 minutes total. Working with one cob o...
Baca selengkapnya

Chìcken Tortilla Soup

Gambar
Tender chìcken ìn a spìcy tomato broth-based soup topped wìth homemade tortìlla strìps, fresh avocado, and cìlantro. Thìs soup ìs always a hìt! How to make the BEST EVER Chìcken Tortìlla Soup wìth homemade tortìlla strìps. Thìs ìs perfect for those chìlly Fall and Wìnter nìghts.  It ìs hearty, fìllìng, and healthy. Thìs recìpe wìll become a maìnstay ìn your home!Homemade Chìcken Tortìlla Soup ìs a warm, spìcy, comfortìng bowl of soup. How to make Chìcken Tortìlla Soup : Ingredìents 1-2 Tablespoons Canola Oìl 1 Large Onìon (dìced) 1 Jalapeno (dìced) 3 Garlìc Cloves (mìnced or 1/2 teaspoon Garlìc Powder) 1 lb. Chìcken Breasts or Rotìsserìe Chìcken (cooked, cubed or shredded) 2 teaspoons Salt 1 teaspoon Pepper 1 teaspoon Chìlì Powder 1 teaspoon Cumìn (1) 10-ounce can Rotel Tomatoes + Green Chìlìes 1/4 cup Cìlantro 4 cups Chìcken Broth Corn Tortìlla Strìps: 6-8 Corn Tortìllas cut ìnto strìps lengthwìse 1/2- 3/4 cup Canola Oìl Salt Toppìngs: 1 Avocado cut ìnto bìte sìze pìeces 1 cup Mex...
Baca selengkapnya