First, I would like to say, I realize that this whole process is a bit ridiculous. Is it necessary to grind your own beef? Of course not. It is fun though. And, if you have a kitchenaid, may as well get your money's worth and the grinding attachment (relatively speaking) is not that expensive. Cardamom, you ask? Yes. I know how much that stuff costs but you can use it in spice breads, cookies, and that sort of thing and the buzzards circling your "secret ingredients" won't stand a chance figuring that one out. Granted, I don't mind sharing secret ingredients, but hey! I don't judge.
This Cincinnati chili recipe might be considered over-spiced by some. Maybe it's my age, affinity for coffee, forbidden cigarettes during nights on the town, other other unmentionables that may have deadened my palette, but I really like it! So, with that being said, here it goes--
Ingredients:
2 pounds ground chuck
3 onions finely diced (if you have a food processor, pulse those bad boys until they're almost a pulp)
3 C water
28 oz. can tomato sauce
2 tbs. cider vinegar
1 tbs. worcestershire sauce
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. cayenne
1 tsp. chili powder
4 cloves garlic pressed or minced
1 1/2 tsp. cumin
1/2 tsp. cardamom
2 tsp. salt
1 1/2 ts cinnamon
1 tsp. freshly ground pepper
1 heaping tablespoon of cocoa powder
1 heaping tbs. of chocolate chips
1/2 ts dried mustard
1 bay leaf
Dump all of this in a pot & saute nothing-- no browning, nothing! That's right. You heard me! Bring to a boil and simmer for 2 hours.
I simply abhor a vacuum, and seeing those 0 comments comments makes me want to jump right on the page and write something, anything.
ReplyDeleteI am making the ham bone bean soup and so far, it is looking and smelling jolly fine.
I'm quite sure that an abhorrence of vacuums is a sign of great wisdom-- although, it may extinguish any future you may have in the astronaut field :D Thanks for helping to flesh out my thin comment section, and I hope the soup turns out well!! :) If you are so inclined, I'd love to hear suggestions for improving, or general thoughts of, the recipe.
ReplyDeleteI might be crazy but I have been thinking about Cincinnati Chili for the longest time. It didn't help that one of those cooking shows did an episode featuring Camp Washington Chili. I know, it doesn't sound crazy yet, wait for it...I am totally going to try to "veganize" this recipe! Thank you so much for sharing it!
ReplyDeleteYou are hilarious! It was totally worth the wait, btw. What are you gonna use in place of the meat? My mom made a veg. version that used bulgur or seitan or something like that. Gold Star does one during lent that uses a bunch of little beans and veggies. I can't wait to see/hear what you come up with! I know it will be terrific!
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