https://www.copymethat.com/r/PObnMdtd/cinncinati-style-chili/
1320871
q9nDzvz
PObnMdtd
2024-10-28 06:29:47
Cinncinati-style chili
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from BZWingZero. optional: coco powder
Ingredients
- 1lb Ground Beef (using chuck today for the fat)
- Peppers (in use today: Anaheim, Poblano, Jalapeno)
- 1 Onion
- 3 cloves Garlic
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Olive Oil
- 1 Tbsp Rice Vinegar
- 1 Tsp each Smoked Paprika, Hot Paprika
- 1 Tbsp Tomato Paste
- 1 Tbsp Oregano (dried)
- 1 Tsp each Chili Powder, Cinnamon, Allspice, Clove
- 1 Tbsp Minced Onion (dried)
- 1 Tbsp Chicken flavored Better Than Bullion soup base
- 1 Tbsp Brown Sugar
Steps
- Add about a tablespoon of olive oil to a large pot or Dutch oven over medium-high heat.
- The ground chuck (formerly named Charles) goes in first. Cook almost all the way through, breaking up with a potato masher as it cooks. This is critical to getting the right texture in the end.
- While the meat cooks, prepare the vegetables. The peppers get finely minced, the onions grated and into a strainer to drain, and the garlic run through the microplane.
- The beef should be pretty much cooked through. Remove from pot; drain well and set aside. Be sure to reserve about a tablespoon of the fat in the pot.
- Reduce heat to medium, and add the minced peppers to the pot. Cook 3 to 5 minutes, until the peppers begin to soften. I added a pinch of kosher salt at this point.
- The now-drained onion goes in next, with another pinch of salt. Cook about another two minutes.
- With the onions no longer raw, and the peppers mostly cooked through, its time to turn the vegetables into chili. Push them all to the sides of the pot so we can cook in the middle.
- Add the bullion soup base and the tomato paste to the open area in the middle. Cook a couple of minutes so they don't taste raw. Then, mix everything together and push the mixture out to the sides again.
- Spice time! add the spices into the open area at the middle of the pot. Toast until fragrant, 30 to 60 seconds. Then combine with the vegetable mix.
- Add the Worcestershire sauce and the garlic. Cook about a minute or until you smell garlic. There should also be some awesome fond on the bottom of the pot. Time to deglaze.
- Remember Charles from earlier? The beef goes back into the pot. There will probably be a little fat still clinging to it from when we drained it. This is a good thing. Stir everything together and that fat should be enough to deglaze the pot.
- Once the pot is deglazed, the last three ingredients join the party: 1 cup water, the brown sugar, and the vinegar. Stir everything together and bring up to a simmer. Now would be a good time to boil some spaghetti.
- Reduce heat to low and continue simmering about 15 minutes. This will give the flavors a chance to meld.
- Time to eat! Cincinnati chili is traditionally served over spaghetti, with a generous helping of shredded cheese for a 3-way. Add diced onion or beans for a 4-way, add both for a 5-way. Served over a spoon is also perfectly acceptable if you can't wait for the spaghetti to cook.