Monday, February 22, 2010

Cincinnati Chili

Imagine flavorful...wonderful spices....mmmmm, good.....
Cincinnati chili seems to have originated with one or more immigrant restaurateurs from Greece who were trying to broaden their customer base by moving beyond narrowly ethnic styles of cuisine.

The immigrants from Greece Tom and John Kiradjieff began serving the chili in 1922 at their hot dog stand, next to a burlesque theater called the Empress. Tom Kiradjieff invented the style by modifying a traditional stew and serving it over hot dogs and spaghetti. The style has since been copied and modified by many other restaurant proprietors.
When served on a coney-style hot dog, the chili is also topped with cheese.....
 In Cincinnati you order it like this:
two-way: spaghetti and chili
three-way: spaghetti, chili, and shredded cheese
four-way: spaghetti, chili, shredded cheese, and either diced onions or beans
five-way: spaghetti, chili, shredded cheese, diced onions, and beans is a quick sauce to make and tastes so great....this would be good for dinner guests as well and a Monday night dinner.....there are restaurants in Cincinnati that this is all they serve.....I can imagine this.....Most of the ingredients are in everyone's kitchen, and we all know how most of this is heart food, right? you will be so glad you made this for dinner! (and yes I do realize it is another pasta, thank you very much)

Cincinnati Chili
1 tablespoon vegetable oil
2 onions, chopped fine
1 garlic clove, minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low sodium chicken broth
2 cups canned tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 lbs 85% lean ground beef


1.Saute onion in oil until soft and edges are beginning to brown. Add garlic, tomato paste, chili powder, oregano, cinnamon, salt, pepper and allspice. Stir for about a minute until spices are fragrant.

2.Add broth, tomato sauce, vinegar and brown sugar. Bring to a simmer, being sure to scrape up any browned bits on the bottom of the pan.

3.Add meat to sauce. Use a potato masher to break meat up into small pieces. Simmer just 15 minutes.

4.Serve chili over spaghetti. For "chili five ways," top with diced raw onion, rinsed and drained cannellini beans or kidney beans and shredded sharp cheddar

here are the list ingredients, minus the cumin, (please insert oregano)

get your nice saucepan......your red one......

measure all your different spices in a bowl.....
when the onions ready, add .....

tomato paste......

add spices and cook 1 minute....the smell right now is to die for....

add tomato sauce and cider vinegar, brown sugar and stock.....

in goes the chicken stock.....

add ground beef and cook......(I don't think I like the look of raw meat, just look away)

pasta is cooking and almost ready....

looks and SMELLS great, heaven!!!! this is important, only cook for 15 minutes....that is all it needs and the meat is done and still very tender......

Its done, rich and flavorful.....

you have toppings all ready to go........

put the noodles, a large scoop of the sauce and top with beans, onions and grated cheese, in a pasta bowl...oh man....this is diner food, pure and simple.............

Cheers to Happy  !!

1 comment:

  1. This looks fabulous in the end, but I have to say...I have never cooked anything where I did not brown the meat before adding it into a sauce. I'm with you...look away. I'm not sure I can even do this! What if I brown the meat and then add it to the sauce?