I just can't do this to you guys - this is one tasty chili and it's only been cooking for 20 minutes. But, the method leaves a little to be desired, imo. If you want just delete my notes and go for it as they have it.
Cincinnati Chili
Pulse; sweat in 1 t. vegetable oil:
1 lb. ground sirloin
1 cup oniin, diced
4 cloves garlic
1 T. unsweetened cocoa
1 T. Chili powder
2 tsp. ground cumin
1 tsp. cayenne
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
Add; Stir in:
3 1/2 cups V-8 or tomato juice
1 cup water
14.5 oz. can diced tomatoes in juice
1 T. tomato paste
1 T. Worcestershire sauce
1 T. apple cider vinegar
Salt & Pepper
Cook; garnish with:
1 lb. dry spaghetti
1 lb. cheddar, shredded
Pulse sirloin, onion, garlic, cocoa, and seasonings together in a food processor until pasty. Sweat mixture in a large sauté pan over medium heat, stirring to break up the meat; do not brown.
MY NOTE: (this just doesn’t make a lot of sense to me…saying not to brown the meat – after mixing the meat with all the spices, the meat is brown already! Next time, since they are asking for a little extra work anyway, I will toast the spices in a dry skillet, then add to the ground sirloin in the processor to mix and break up the meat; then sweat the mixture a little in a skillet before adding the rest of the ingredients. My thinking is this way I will have the two results C@H is looking for – Cincinnati chile should have a finer texture(of meat) than other chilies and toasting the spices will do what (I think) they are looking for with the sweating.)
Add remaining ingredients (except the cheddar and spaghetti) to the meat mixture and bring to a simmer. Reduce heat to medium-low and cook until slightly thickened,
1 to 1 1/2 hours.
Cook spaghetti in a pot of boiling water according to pkg. directions while chili simmers; drain and set aside.
To serve, place pasta in shallow serving bowls, then top with chili and cheese and cracker salad, if using. If using then this chili would be called “all-ways Cincinnati Chili” as opposed to 2-way, 3-way, 4-way, or 5-way, so they say.
Soups, Stews, & Chilies, C@H
Makes ~7 cups
Cracker Salad:
Makes 5 cups
2 T. olive oil
2 tsp. sugar
Juice of 1/2 a lime
2 cups oyster crackers
15 oz. can kidney beans, drained & rinsed
1 cup grape tomatoes, quartered
1/2 cup red onion, diced
1/4 cup chopped fresh cilantro
Whisk oil, sugar, lime juice, salt and pepper together in a large bowl.
Add remaining ingredients and toss to coat with vinaigrette.
Cincinnati Chili
Pulse; sweat in 1 t. vegetable oil:
1 lb. ground sirloin
1 cup oniin, diced
4 cloves garlic
1 T. unsweetened cocoa
1 T. Chili powder
2 tsp. ground cumin
1 tsp. cayenne
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
Add; Stir in:
3 1/2 cups V-8 or tomato juice
1 cup water
14.5 oz. can diced tomatoes in juice
1 T. tomato paste
1 T. Worcestershire sauce
1 T. apple cider vinegar
Salt & Pepper
Cook; garnish with:
1 lb. dry spaghetti
1 lb. cheddar, shredded
Pulse sirloin, onion, garlic, cocoa, and seasonings together in a food processor until pasty. Sweat mixture in a large sauté pan over medium heat, stirring to break up the meat; do not brown.
MY NOTE: (this just doesn’t make a lot of sense to me…saying not to brown the meat – after mixing the meat with all the spices, the meat is brown already! Next time, since they are asking for a little extra work anyway, I will toast the spices in a dry skillet, then add to the ground sirloin in the processor to mix and break up the meat; then sweat the mixture a little in a skillet before adding the rest of the ingredients. My thinking is this way I will have the two results C@H is looking for – Cincinnati chile should have a finer texture(of meat) than other chilies and toasting the spices will do what (I think) they are looking for with the sweating.)
Add remaining ingredients (except the cheddar and spaghetti) to the meat mixture and bring to a simmer. Reduce heat to medium-low and cook until slightly thickened,
1 to 1 1/2 hours.
Cook spaghetti in a pot of boiling water according to pkg. directions while chili simmers; drain and set aside.
To serve, place pasta in shallow serving bowls, then top with chili and cheese and cracker salad, if using. If using then this chili would be called “all-ways Cincinnati Chili” as opposed to 2-way, 3-way, 4-way, or 5-way, so they say.
Soups, Stews, & Chilies, C@H
Makes ~7 cups
Cracker Salad:
Makes 5 cups
2 T. olive oil
2 tsp. sugar
Juice of 1/2 a lime
2 cups oyster crackers
15 oz. can kidney beans, drained & rinsed
1 cup grape tomatoes, quartered
1/2 cup red onion, diced
1/4 cup chopped fresh cilantro
Whisk oil, sugar, lime juice, salt and pepper together in a large bowl.
Add remaining ingredients and toss to coat with vinaigrette.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
![[Image: Cinchili.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/FARMERS%20MARKET/Cinchili.jpg)
to all you old traditionalists... 
