[CH] Cincinnati Chili
Frank Stendal (gblastn@teleport.com)
Sun, 26 Sep 1999 12:14:27 -0700
Well, I need to de-lurk after probably two years of reading the =
chile-heads list to offer up my half-arsed defense of Cincinnati Chili. =
I have a friend who commutes fairly often from home in Portland, Oregon =
to Cincinnati. Having grown up in that region, and having notoriously =
poor taste in food, she loves Skyline Chili. She even has friends send =
shipments of the canned version for her to eat at home.
A couple of months back, the local paper ran a recipe for Cincinnati =
Chili, which Lisa says is passably similar to Skyline. Takes about 10 =
hours to prepare, but it isn't half bad.
Cincinnati Chili
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5 pounds lean ground beef, chili grind (I use 4 pounds of 7% fat beef, =
and 1 pound of ground pork)
3 cups water
2 tablespoons vinegar
2 tablespoons liquid beef stock base
1/2 cup plus 1 tablespoon tomato paste
1 tablespoon onion powder
2 tablespoons garlic powder
2 tablespoons granulated sugar
2 teaspoons salt
1/4 teaspoon ground black pepper
1/8 cup ground cinnamon
1 tablespoon unsweetened cocoa
1 to 1-1/2 teaspoons ground cayenne pepper (can be adjusted to taste; I =
use much more of a fairly hot powder blend from my garden)
1 tablespoon ground oregano
1 tablespoon ground cardamom
1 tablespoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground cloves
1/2 teaspoon ground thyme
1/2 teaspoon ground tarragon
1/2 teaspoon ground allspice
In a large Dutch oven or heavy soup pot, combine the ground beef, water, =
vinegar, beef stock base, tomato paste, onion powder, garlic powder, =
sugar, salt and pepper. Over medium heat, bring the mixture to a simmer. =
Stir to combine. Lower the heat to low and cover. Cook for 9 hours, =
stirring occasionally.=20
Remove the lid, and stir in the cinnamon, cocoa, cayenne pepper, =
oregano, cardamom, coriander, cumin, cloves, thyme, tarragon and =
allspice. Cook over low heat for one additional hour.
The chili can be served at once or frozen for up to four months.
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She usually makes me serve it over spaghetti, with grated cheese, =
chopped onions and oyster crackers. I also usually give it a dash of =
powder or sauce once it hits my bowl.
Back to lurking.
Frank Stendal, who secretly wishes he could be neurotic himself.