Saturday, November 19, 2011

Cincinnati Chili

Well, look at that, another recipe without pictures! I kind of meant to take pictures of all the recipes I post, but let's face it. The vast majority of my food photos are not particularly appetizing and I don't like always dragging out the camera just to photograph a plate. So I'll just post pictures if I think it's worth it.

Last weekend we went to a potluck of sorts. Everyone brought/made some kind of pasta dish and we made homemade pasta (I now have about 2 1/2 pounds of homemade fettuccine in my freezer, yes!). Our contribution was Cincinnati Chili. It's supposed to be served over spaghetti so it did fit the theme of the evening even though everyone else brought Italian sauces. Also I've wanted to try Cincinnati Chili for years because it sounds so intriguing. As a cinnamon freak, the cinnamon and other spices piqued my interest, and anything served over pasta with shredded cheese on top is worth trying! After looking into it more, I learned that Cincinnati Chili was created by Macedonian and Greek immigrants. My favorite cuisine is Greek/Lebanese/etc so it's not too surprising that a Greek spin on chili would be appealing! And I was definitely not disappointed. The Cincinnati Chili turned out amazing! The flavor was great, a little different, still recognizable as chili. The flavor was very rich and deep and just generally yummy. My husband was a tad uncertain the first night but he happily ate leftovers with me for a couple of nights after that.

This is the base recipe that I used. Now I realize that hard core Cincinnati Chili fans would probably be highly offended because I used ground turkey and beans in my chili (you're supposed to use ground beef and then top it with kidney beans at the end), but that's how we like chili and I see no reason not to make recipes in ways that will appeal to us the most. Feel free to make the recipe as described though with 2 pounds of ground beef instead. Another thing to note is that I read it's more authentic if you boil the meat instead of browning it in a skillet. Boiling it results in much smaller pieces of meat. To do this, fill a large pot with cold water, add the ground meat and break it up thoroughly with your hands, then boil it until cooked through. Drain and proceed with the recipe.

Cincinnati Chili

1.25 lb ground turkey
2 16 oz cans pinto beans, drained
2 1/2 C beef broth
16 oz can tomato sauce
1/4 C chili powder
1 1/2 t onion powder
1 t ground cinnamon
1 t ground cumin
1/2 t salt
1/4 t ground allspice
1/4 t ground cloves
1/4 t cayenne pepper
2 T cider vinegar
1/4 C chocolate chips
Brown ground turkey in a skillet. Alternatively, you can cook the meat by placing it in a large pot of cold water and using your hands to thoroughly break it up, then boil until cooked through. Place in a 4 quart slow cooker with remaining ingredients except chocolate chips and stir to combine. Cover and cook on high for 2-3 hours or low for 5-8 hours (the amount of time isn't all that important). Stir in chocolate shortly before serving. Serve over spaghetti topped as desired with shredded cheddar and diced onions.
Yield: about 8 servings

1 comment:

  1. Oh my goodness! I have never heard of chili with chocolate in it!!! How awesome!