Aunt Isabelle's Cincinnati Chili |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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Aunt Isabelle's original recipes are cryptic to say the least. All she did was list the ingredients, and she expected the user to intuit the method(s). I have successfully made this as a vegetarian dish by substituting TVP (textured vegetable protein) for the beef AND lamb, and also as a somewhat lower cholesterol dish by subsituting ground turkey for the beef AND/OR lamb. Ingredients:
2 tablespoons olive oil |
1 cup onion, chopped |
2 garlic cloves, minced |
1 lb ground beef |
1 lb ground lamb |
2 tablespoons cocoa powder |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cardamom |
1/2 teaspoon ground cinnamon |
1 teaspoon ground cayenne pepper |
1 (28 ounce) can crushed tomatoes |
2 tablespoons tomato paste |
2 tablespoons red wine vinegar |
2 tablespoons honey |
salt & pepper |
2 (15 ounce) cans kidney beans, rinsed and drained (optional) |
4 ounces monterey jack cheese, grated (optional) |
4 -6 scallions, thinly sliced (optional) |
1 lb linguine, cooked (optional) |
Directions:
1. Heat oil in large soup kettle.
2. Add onions and garlic; saute till onions are tender.
3. Add meat(s) and saute until browned.
4. Add spices and saute for 2 minutes.
5. Add tomatoes, tomato paste, vinegar, honey, salt & pepper.
6. Reduce heat to low and simmer at least one hour, or until serving time (or transfer to slow cooker).
7. Serve with any or all optional ingredients to achieve 1-, 2-, 3-, 4-, or 5-way Cincinnati Chili.
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