| my cincinnati-style chili is not strictly by the book. if you order cincinnati chili in cincinnati, it is ordered by number: | |
| two-way: | chili served on spaghetti |
| three-way: | additionally topped with shredded cheddar cheese |
| four-way: | additionally topped with chopped onions |
| five-way: | additionally topped with kidney beans |
Ingredients:
2 large onion chopped
2 pounds extra-lean ground beef
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground allspice
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 teaspoon red (cayenne) pepper
1 teaspoon salt
3 tablespoons unsweetened cocoa
30 ounce can of tomato sauce
32 ounce can of dark red kidney beans
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 cup water
1 (16-ounce) package uncooked dried spaghetti pasta
Toppings:
oyster crackers
shredded cheddar cheese
sour cream
Directions:
in a large frying pan over medium-high heat, saute onion, ground chicken, garlic, and chili powder until chicken is cooked. put chicken mixture in a slow cooker and add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa, tomato sauce, worcestershire sauce, cider vinegar, and water. cook on low for no less than two hours.
cook spaghetti according to package directions.
ladle chili over spaghetti and serve with toppings of your choice.
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