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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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At a Cincinnati reunion, we tried the city's famous cinnamon-laced chili over noodles with toppings. For our twist, we made an Indian spice mix-garam masala-with plenty of cinnamon spiked with black peppercorns. -KKD Ingredients:
cooking spray |
1/2 teaspoon salt, divided |
1 1/2 pounds ground sirloin |
1 1/2 cups plus 3 tablespoons chopped onion, divided |
2 teaspoons minced garlic |
1 tablespoon canola oil |
2 teaspoons garam masala |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground red pepper |
1/8 teaspoon ground nutmeg |
2 tablespoons tomato paste |
1 cup water |
2 tablespoons red wine vinegar |
1 (28-ounce) can diced tomatoes, undrained |
2 (15.5-ounce) cans dark red kidney beans, rinsed, drained, and divided |
1 (15.5-ounce) can light red kidney beans, rinsed and drained |
1/2 cup chopped fresh flat-leaf parsley |
Directions:
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and beef to pan; cook 6 minutes or until browned, stirring to crumble. Transfer beef to a small bowl; keep warm.
2. Reduce heat to medium; recoat pan with cooking spray. Add 1 1/2 cups onion to pan; cook 4 minutes, stirring frequently. Add garlic to pan; cook 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, oil, and the next 4 ingredients (through nutmeg) to pan; cook 1 minute or until fragrant, stirring constantly. Add tomato paste; cook 1 minute. Add 1 cup water, vinegar, and tomatoes to pan; bring to a boil. Reserve 1/2 cup dark red kidney beans. Add beef, remaining dark red kidney beans, and light red kidney beans to pan; cover, reduce heat, and simmer 30 minutes. Ladle 1 1/4 cups chili into each of 8 bowls. Top each serving with 1 tablespoon remaining dark red kidney beans, about 1 teaspoon remaining chopped onion, and 1 tablespoon parsley.
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