Tuesday, May 25, 2010

Cincinnati Chili

Cincinnati Chili

1 pound ground beef (turkey or chicken works too)
approx 2/3 cup water
1/2 cup chopped onions
1/2 teaspoon minced garlic
1 can (15 ounces) tomato sauce
4 teaspoons chili powder
1 Tablespoon red wine vinegar
4 teaspoons Worcestershire sauce
1/3 of a 1 ounce unsweetened chocolate hunk, coarsely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/3 teaspoon salt
1/3 teaspoon dried oregano
1/8 teaspoon pepper
dash ground cloves

1 can (16 ounces each) kidney beans

Hot cooked spaghetti
diced onions
shredded Mexican blend cheese

In Dutch oven or large pan with high sides cook the onions and beef in water until meat is no longer pink.
Add garlic, tomato sauce, chocolate, spices, and vinegar. Cook for 10-15 minutes on low to medium heat until everything is cooked through and it thickens some.
In separate pan heat the beans and liquid from the can until beans are soft but still hold their shape. Approximately 5-10 minutes.
For a "2-way"......spaghetti and meat mixture
" 3-way"...spaghetti, meat mixture, and beans
"4-way".....spaghetti, meat mixture, beans, and cheese
"5-way".....spaghetti, meat mixture, beans, cheese, and diced onions

1 comment:

  1. This looks yummy! I have actually never had Cincinnati Chili. Thanks for sharing on Foodie Friends Friday!