Okay, it’s not Thursday… I don’t do many throwback-type posts here, but since I do this recipe every year at Halloween, and since the weather has turned a bit colder here in the Northern Hemisphere, I thought I would pass along my Cincinnati Chili recipe once again. Even without a kitchen this year (renovation in progress), I will find a way to make this recipe. It’s Halloween tradition now. You might want to try it too. Hope this warms your soul and makes you smile this weekend. Enjoy!
When you grow up in Cincinnati, you learn two things. One is how to spell Cincinnati, and the other is how to make chili. This chili is more mild than what you might find in Texas. But very flavorful and warming on a cold night.
Also unique is how it’s served. Either on a coney… mustard, hot dog, chili, shredded cheddar, and onions if you like. Or with pasta, as part of a three, four, or five way. That is:
– Three Way: spaghetti, chili, cheese
– Four Way: spaghetti, chili, cheese, and either beans or onions
– Five Way: all of the above
I generally start with ground turkey, but you can use beef, pork, lamb, whatever you want. I also make a great vegetarian version with something called Boca veggie crumbles. I was told by a dietician once that if you rinse the turkey with hot water after cooking, you can wash off about 90 percent of the fat. This makes a lot, so be ready to freeze some for another day. Here’s the recipe:
2 pounds of ground turkey, beef, pork, lamb, or vegetarian substitue
1 large onion, chopped
8-10 ounces of low sodium chicken broth or vegetable broth
1 teaspoon minced garlic
40 ounces of crushed tomato
1 1/2 teaspoons vinegar
2 teaspoons Worcestershire
1 tablespoon salt
2 tablespoons chili powder
2 1/2 teaspoons ground cinnamon
1 tablespoon ground black pepper
5 tablespoons ground cumin (a lot of people think it’s the cinnamon that defines Cincinnati chili. Actually, it’s the cumin)
2 dried red peppers
Finally, take some cheesecloth and make a little sack to include 5 bay leaves and 35 whole allspice
Saute your ground meat and onions in a pan. Then put everything else in a crock pot and give it a good stir. Set the crock pot to high for about half an hour to get everything heated up, then turn it down to low for at least a couple of hours. You will love how the house smells after a while.
– Total estimated carb count in each coney: 26 grams
– Total estimated carb count in each 3-way, 4-way, or 5-way: 45 grams
Carb counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.