Cincinnati Chili (America's Test Kitchen) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Cook's Country episode 111, Midwestern Favorites. Use canned tomato sauce, not jarred spaghetti sauce. Ingredients:
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 |
Directions:
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.
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