Thursday, July 23, 2009

Cincinnati Chili

There are no Skyline Chili restaurants in Chicago, but there should be. Some might say that Chicago is a hot dog town, and there isn't room for any more meat. We disagree.

Chicago Chili

1 t salt, plus more to taste
1.5 lbs ground beef chuck
2 T vegetable oil
2 onions, chopped fine
2 garlic cloves, minced
2 T chili powder
2 t dried oregano
2 t cocoa
1.5 t ground cinnamon
.5 t cayenne pepper
.5 t allspice
.25 teaspoon ground black pepper
2 C chicken broth
2 C water
2 T cider vinegar
2 t brown sugar
2 C plain tomato sauce

Cheddar cheese
Kidney Beans, drained, rinsed, and warmed
White onion, chopped fine
oyster crackers

Set a pan over medium heat and add the oil. When it is hot, add the onion and cook until translucent, about 8 minutes. Add the garlic for another minute. Add the meat and cook over low heat until no longer pink.

Some recipes call for the meat to be boiled before cooking the onions. But I don't see the point of this extra step, as long as you cook the meat slowly, making sure not to brown it too much.

Add the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper, and salt. Mix with the meat for about 30 seconds over medium heat. Stir in the broth, water, vinegar, sugar, and tomato sauce while scraping the bottom of the pan. Increase heat to high. When the liquid boils, reduce to a simmer, about an hour.

Serve over boiled macaroni and top with accompaniments.

Learn about the origins of Cincinnati Chili.

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