Cincinnati Chili Yield: Serves 4 Cincinnati Chili Traditionally, Cincinnati chili is served over spaghetti and topped with cheddar cheese (also called a three-way Cincinnati chili). For a four-way, add onions or kidney beans. For a five-way, add both. Ingredients 4 cups water 1 pound ground beef 6 ounces tomato paste 2 tablespoons apple cider vinegar 3 cloves garlic, minced 1 tablespoon cocoa powder 1 tablespoon ground cinnamon 2 teaspoons salt 1 teaspoon ground cumin 1 scant teaspoon ground allspice 1/2 teaspoon ground black pepper 1/4 - 12 teaspoon dried pepper flakes For serving Cooked spaghetti Cheddar cheese, shredded Diced white onion (optional) Cooked kidney beans, rinsed and drained (optional) Instructions 1.Combine all the ingredients in a large stockpot, and use a wooden spoon to break up the ground beef. 2.Cover the pot and cook over medium-high heat, bringing the chili to a boil. Uncover, and reduce the heat to medium so that the chili is just simmering. Cook, stirring occasionally and breaking up the ground beef further with your wooden spoon, until it is the consistency of a thin meat pasta sauce. This should take 45 minutes to an hour. For serving: 3.Drop some spaghetti into a bowl, and top with the chili. Sprinkle some cheddar cheese on top. 4.For a four-way, add some diced onions or kidney beans. For a five-way, add both! Note: 5.If you are using onions to top your chili, soak the chopped onions in water for 10 minutes first, then drain.This will cut back on some of the tear-inducing onion bite. Will YOU be a part of the #SundaySupper
Posted on: Wed, 23 Jul 2014 22:24:08 +0000
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