If there’s one food that has seen me through life’s stages with the most reliability, it’s gotta be chili. There are few foods that I’ve liked as much for as long. And it’s not just one particular type, either. From veggie to three bean and beyond, I’m a chili girl to the core.
I don’t remember a time where I didn’t know the taste of Cincinnati Chili. This family favorite is full of yummy spices and served atop a big bowl of pasta. It’s an extended affair to make this chili if you don’t have a pre-made dry spice mix, but the results are well worth the effort.
The next type of chili with which my taste buds became acquainted was a slightly less sophisticated version. I discovered this particular chili in conjunction with my love for the hot dog. Hormel Chili No Beans quickly became my favorite hot dog topping. It’s cheap, greasy and utterly delicious.
In college, some friends and I ruled the “most creative” category of a fraternity’s chili cook-off with our chicken chili. Although the competition wasn’t exactly fierce, we were fiercely proud of our spicy white chili.
Most recently, I enjoyed several chili selections thanks to a chili cook-off with work friends. It’s an annual event that brings out the best in creative chili making. Past secret ingredients have included everything from peaches to pink peppercorns, and anything in between. This year’s judges chose a traditional version (beans, ground beef, plenty of spice) as the winner.
According to the International Chili Society (yes, such on organization does exist), Incas, Aztecs and Mayan Indians enjoyed early version of chili: meat, beans, peppers and herbs. Chili attributes its U.S. origins to the southwest, where it became a popular meal along the cattle trails. Today, New Mexico and Texas, in particular, battle it out for the claim to the best chili.
While the following, Ohio-born chili might not be part of the great chili debate that reigns in the southwest, its flavors are undeniably and delectably complex and satisfying. I highly recommend dedicating a Sunday afternoon to this fantastic dish, which comes with some helpful notes from Mother Menu.
Cincinnati Chili
2 lbs. ground beef (not super lean) 1 tsp. salt
1 large onion, chopped ½ tsp. pepper
2 garlic cloves, minced 4 bay leaves
2 Tbs. white vinegar 1 tsp. cinnamon
1 small can tomato sauce 1 tsp. allspice
4 tsp. chili powder 1 tsp. cayenne
3 dried red peppers (whole)
2 qts. water
Crumble beef in cold water. Heat to simmer over medium heat, stirring frequently with large fork to break up ground beef into small pieces. As water begins to boil, scrape and discard the unappealing “scum” that forms. Add remaining ingredients and simmer 4 hours, stirring occasionally. Taste and adjust seasonings as you cook.
Serve over spaghetti w/choice of toppings: cheese, kidney beans, sour cream and chopped green onion.
Tips – if you’ve never boiled beef before, you’ll have a hard time believing you’re going to have chili this way. The 4 hours of cooking does the trick, though, and your house will smell wonderful. You might get by with 3 ½ hours but certainly no less! I typically spoon off the fat that forms on top as the chili cooks down. Depending on how hard you boil the chili, you may need to add additional water. If you have the time, it’s great to cook this a day ahead – it tastes better and you can simply break off the layer of fat that congeals on top after it’s chilled.
I have the copy of the chicken chili recipe from the cook-off! Let me know if you want it. I am making Cincinnati Chili for Mike’s bday this year and inviting family over to watch football. I can’t wait to eat it again.
Yes, send it to me and I’ll add it to the post! I had no idea you were so organized.
I participated in a work chili cook off last December. I intended to make an old standby, white chicken chili. But all I had in the way of meat was smoked turkey leftover from Thanksgiving. Then I cooked it a little too long and the turkey fell apart. So my actual entry was more like smoked turkey Brunswick stew chili. But it worked with the judges…I got best in show!!
Smoked Turkey Brunswick Stew Chili would definitely win points for originality, too! Sounds delicious.
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