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Cincinnati Chili
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 8 |
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Recipes with Cincinnati Chili |
Ingredients: 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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a chili recipe with beans in it. If the people here don
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t like beans with
their chili, I
'
ll give a substitution. DON
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T change anything, for this is
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Source: The Joy of Grilling
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batches in the bacon fat in a large skillet over moderately high heat.
Transfer the cooked meat to a second large heavy skillet using a slotted
spoon. Set aside. Wash the p Cincinnati 5-way chili HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the
meat to the skillet. Break up any lumps with a fork and cook, stirring
occasionally, until the meat is evenly browned. Stir in all the remaining
ingredients up through the wat |
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