Thursday, June 25, 2009

Cincinnati Chili

This is my very, very favorite meal. It seems a little intimidating because of all the ingredients but it's actually pretty easy. My dad makes this and it's super yummy. I seriously could eat it every day!

1 ½ lbs. ground beef
2 vegetable oil
2 medium onions, finely chopped
2 medium garlic cloves, minced or pressed through a garlic press
2 Tbsp. chili powder
2 tsp. oregano
2 tsp. cocoa
1 ½ tsp. ground cinnamon
½ tsp. cayenne pepper
½ tsp. ground allspice
¼ tsp. black pepper
1 tsp. salt
2 cups low-sodium chicken broth
2 cups water
2 Tbsp. cider vinegar
2 tsp. brown sugar
2 c. tomato sauce
1 lb. spaghetti, cooked and drained with a small amount of oil or butter mixed in


Shredded cheddar or Colby jack cheese
Red kidney beans, drained and rinsed
Onion, chopped
Fresh tomato, chopped
Cilantro, chopped
Green onion, chopped
Sour cream

Brown ground beef (you can also boil it) and drain. Set a large pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges (about 8 min.). Add the garlic and cook until fragrant (about 1 min.). Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper and salt. Cook, stirring constantly until the spices are fragrant (about 30 seconds). Stir in the broth, water, vinegar, sugar and tomato sauce. Allow to cook until thickened (will not get very thick), scraping the bottom of the pan to remove any browned bits. Add the ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly (about 1 hour).
Serve sauce over spaghetti and add toppings.

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