Wednesday, March 24, 2010

Cincinnati Chili

It doesn't seem like almost a month since I posted, but it has been. I seem to go in spurts. I am halfway through spring break, and it is finally starting to feel like spring here. :) I also feel like we are making the switch from warm and hearty winter foods to springy, lighter foods. We have been eating at home this week, but more out of the freezer than anything else. I haven't felt like big productions during the dinner hour. Last night we tried a new recipe from Hannah's cookbook, the Kit Kittridge Cookbook, she got for Christmas from Aunt and Uncle Chris. Throughout the book are recipe used frequently during the great depression. Hannah has enjoyed the different recipes- some old favorites, like mac and cheese, and some new- like Cincinnati Chili. So, if you want to try something a little different with you chili- give this recipe a try.

1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
2 to 3 Tablespoons of chili powder
1 teaspoon ground cinnamon
2 teaspoon ground cumin
1/2 (1 ounce) square unsweetened chocolate
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1 cup of water
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese


Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
  • Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.

  • Add chili powder, cinnamon, cumin, chocolate, water, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.

  • It is the best if you now refrigerate overnight. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

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