Single digit temps, wind chill well below zero, blowing snow, freezing rain, man we're eat'n just to keep warm. This is one of our winter favorites, not exactly a Dr.Atkins favorite.
Cincinnati Chili
2-3 lbs lean ground beef
Couple onions chopped fine
about a 100 cloves garlic chopped fine
green pepper chopped fine
Brown the ground beef, drain the grease, add the onion, pepper and garlic and stir it in to cook.
After the beef and veges are cooked, put in: 3 Tbsp wine vinegar or apple cider vinegar, about 1 1/2 C. ketchup, a few splashes of worcestershire sauce, 1 C. of water(you may need more if it thickens up too much), as much cayenne pepper as you can handle, a couple of pinches of allspice, 1 pinch of ground cloves, 2 pinches of dried mustard, a bay leaf, 1 tsp cinnamon, dash of salt and black pepper, 3 pinches of ground cumin, about 3-4 tbsp of chili powder, about 12 ounces of tomato sauce, a little grated unsweeted chocolate(just a little), 16 oz. can of kidney or chili beans(no need to drain 'em.)
Stir it up real good, cover and simmer for about 2 hours, add water to thin if you need to.
Pull out the bay leaf and discard.
Serve the chili over cooked hot cooked pasta, top with shredded cheddar cheese and fine chopped onion. (I like to sprinkle a little dried habenero pepper on mine as well)
There are a hundred ways to make this chili so you can adapt it to suit your taste. Add or take away.
Cincinnati Chili
2-3 lbs lean ground beef
Couple onions chopped fine
about a 100 cloves garlic chopped fine
green pepper chopped fine
Brown the ground beef, drain the grease, add the onion, pepper and garlic and stir it in to cook.
After the beef and veges are cooked, put in: 3 Tbsp wine vinegar or apple cider vinegar, about 1 1/2 C. ketchup, a few splashes of worcestershire sauce, 1 C. of water(you may need more if it thickens up too much), as much cayenne pepper as you can handle, a couple of pinches of allspice, 1 pinch of ground cloves, 2 pinches of dried mustard, a bay leaf, 1 tsp cinnamon, dash of salt and black pepper, 3 pinches of ground cumin, about 3-4 tbsp of chili powder, about 12 ounces of tomato sauce, a little grated unsweeted chocolate(just a little), 16 oz. can of kidney or chili beans(no need to drain 'em.)
Stir it up real good, cover and simmer for about 2 hours, add water to thin if you need to.
Pull out the bay leaf and discard.
Serve the chili over cooked hot cooked pasta, top with shredded cheddar cheese and fine chopped onion. (I like to sprinkle a little dried habenero pepper on mine as well)
There are a hundred ways to make this chili so you can adapt it to suit your taste. Add or take away.