Cincinnati Chili
1 (to taste) hot sauce
1 Ounce(s) 29 oz tomato sauce
217/10000 Pound(s) dark brown sugar
1/2 Cup(s) water
2 cider vinegar
32 Ounce(s) chicken broth
417/10000 Ounce(s) ground black pepper
1/12 Ounce(s) allspice, ground
1/2 cayenne pepper
1/2 Ounce(s) cinnamon
1/2 Ounce(s) oregano, dried
3/4 Ounce(s) cocoa powder
1 Ounce(s) chili powder
2 Clove(s) minced or pressed garlic
2 medium onion
137/4377 Quart(s) vegetable oil
1 1/2 ground chuck
1/3 Ounce(s) + more to taste salt
2 bay leaves |
Directions:
Bring 2 quarts water and 1 teaspoon of the salt to a boil in a large saucepan. Add the ground chuck, stirring to separate meat into individual strands. As soon as the foam from the meat rises to the top (approx. 30 sec.), drain the meat into a strainer and set aside.
Rinse and dry the empty saucepan.
Set the pan over medium heat and add the vegetable oil. When the oil is hot, addthe onions and cook, stirring frequently, until they are soft and browned around the edges (around 8 minutes).
Add the garlic and cook until fragrant (about 1 minute).
Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper and the remaining salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds.
Stir in the broth, water, vinegar, sugar, tomato sauce, hot sauce, and bay leaves, scraping the pan bottom to remove any stuck spices.
Add the blanched ground beef and increase the heat to high. When the liquid boils, reduce the heat to medium low and simmer, stirring occasionally, until the chili is deep red and slightly thickened (about 1 hour).
Take out the bay leaves. Use an immersion (stick) blender or food processor to pulverize the meat
&
make an only-slightly-chunky sauce. Ad
just the seasonings, adding salt and more hot sauce to taste.
Serve accompanied by:
o Spaghetti and grated cheddar cheese (a 3-way)
o add grated onions or kidney beans (a 4- or 5-way)
o Top hot-dogs with mustard, onions, cincinnati chili, and shredded cheddar cheese for a Cincinnati Coney!
Enjoy!
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