Cincinnati Chili
Posted: Fri Feb 14, 2014 12:17 am
People seem love it or hate. Most hate it. I think that's because it isn't chili. It has some common elements but it isn't even close to what people expect when they eat something called chili. When properly executed, it is a mix of Mexican mole sauce and some kind of northern Indian Mughlai or Punjabi style dish. How it wound up being popularized by a Greek immigrant in Cincinnati fucking Ohio is another mystery. This didn't occur to me until I threw the spice mix into the meat. It was immediately identifiable as a type of garam masala. The red kidney beans (rajma dal) and the dairy heavy finish are also characteristic of northern Indian cuisine.
The ingredients looked a little sketchy at first glance but I kept an open mind and they do work quite well. It was very well balanced.
1.5 lbs ground beef
1 medium onion, fine dice
2 largish garlic cloves, fine dice
1 16 oz can tomato sauce
2 tbs ancho chili powder
2tbs cocoa powder, unsweetened
1 tbs dried oregano
1tbs red wine vinegar
1tbs worcestershire sauce
1 tbs kosher salt
1.5 tsp cinnamon
1.5 tsp cumin
.5 tsp allspice
.5 tsp celery seed
.5 tsp ground cloves
2 bay leaves
A little molasses
1 can red kidney beans
pasta (or basmati rice if you want.)
Finely shredded sharp cheddar cheese, a shitload
Heat a little oil in a heavy three qt. sauce pan, casserole or skillet. Add the beef, salt, onions, garlic, oregano, salt and black pepper. Saute until meat is no longer pink just barely.
Raise heat to medium high, add ~1 cup of water or enough to just cover the beef, the vinegar and WS and the spices minus the cocoa. Reduce by half at least at a rolling boil.
Lower heat to a slow simmer and add the tomato sauce, cocoa and beans. Simmer for at least 30 minutes. Add water or reduce to your preferred consistency. You don't want it too thick or too watery. Adjust seasoning with salt, black pepper and a touch of molasses (don't go overboard. A little bit brings depth to the other spices and a faint hint of sweetness).
Serve over pasta (or rice) and top with a fuck ton of cheese and some diced onions if you like.
The ingredients looked a little sketchy at first glance but I kept an open mind and they do work quite well. It was very well balanced.
1.5 lbs ground beef
1 medium onion, fine dice
2 largish garlic cloves, fine dice
1 16 oz can tomato sauce
2 tbs ancho chili powder
2tbs cocoa powder, unsweetened
1 tbs dried oregano
1tbs red wine vinegar
1tbs worcestershire sauce
1 tbs kosher salt
1.5 tsp cinnamon
1.5 tsp cumin
.5 tsp allspice
.5 tsp celery seed
.5 tsp ground cloves
2 bay leaves
A little molasses
1 can red kidney beans
pasta (or basmati rice if you want.)
Finely shredded sharp cheddar cheese, a shitload
Heat a little oil in a heavy three qt. sauce pan, casserole or skillet. Add the beef, salt, onions, garlic, oregano, salt and black pepper. Saute until meat is no longer pink just barely.
Raise heat to medium high, add ~1 cup of water or enough to just cover the beef, the vinegar and WS and the spices minus the cocoa. Reduce by half at least at a rolling boil.
Lower heat to a slow simmer and add the tomato sauce, cocoa and beans. Simmer for at least 30 minutes. Add water or reduce to your preferred consistency. You don't want it too thick or too watery. Adjust seasoning with salt, black pepper and a touch of molasses (don't go overboard. A little bit brings depth to the other spices and a faint hint of sweetness).
Serve over pasta (or rice) and top with a fuck ton of cheese and some diced onions if you like.