Cincinnati Chili - serves 6-8 (from an 'America's Test Kitchen' recipe)
1 tbls vegetable oil
2 medium onions
1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp)
2 tbls tomato paste
2 tbls chili powder
1 tbls dried oregano
1 1/2 tsp ground cinnamon
Table salt
3/4 tsp ground black pepper
1/4 tsp ground allspice
2 cups low-sodium chicken broth
2 cups canned tomato sauce (do not use jarred spaghetti sauce)
2 tbls cider vinegar
2 tsp dark brown sugar
1 1/2 lbs. 85 percent lean ground beef
1.) Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around the edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute. Stir in broth, tomato sauce, vinegar, and sugar.
2.) Add beef and stir to break up meat (to break it up finely, on the TV program they use a potato masher). Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)
Though this recipe is a take on "Cincinnati Chili", it could be considered a generic for New Jersey's "Texas Weiner" chili. Or even more appropriately: a generic for a basic Greek immigrant-style chili sauce.
TnGuy
<message edited by TnGuy on Thu, 03/12/09 6:03 PM>
