June Forecast: Chili Today & Hot Tamale! (W/O)
Jun 22 '03
The Bottom Line Different than the usual Tex-Mex chili, this Cincinnati hybrid is a boon to your budget and satisfies big appetites.
When it comes to chili, judging by the history of chili cookoffs, anything goes. I've participated in Chili Cookoffs at Epinions.com, using recipes the group provided from Epicurious to handed down family heirloom scorchers.
When the original Kentucky Gentleman, Howard Creech, recently mentioned 5 Way Chili, and a couple other esteemed members, Hawgwyld and Joubert, suggested a reprise of last June's Manly Man Write Off, I realized Epinions.com, the Bluegrass State, Cincinnati, Rolaids and room air fresheners did all have a, (tenuous), thread of connection after all!
3, 4 or 5-Way Chili, Cincinnati-style
This chili has unusual spice notes of cinnamon and allspice, and is served over a bed of spaghetti, making for a hearty man's meal, topped with shredded cheese, and oyster crackers on the side.
Besides the basic 3-way chili, you can make it 4-way with the simple added topping of chopped onions, or 5-way with beans, (many use kidney beans, canned are okay), added to the basic tower of good eatin'.
I'll opt for the 3-way, because pasta is enough starch for me, and beans don't typically tend to agree. Of course, my Dad and brothers would have opted for all three additions, and never met a bean they didn't like. Maybe it's a man thing?
I am, however, an onion lover, the ratio of 1 onion per pound of ground meat is plenty tasty. One compromise? I might reduce the basic recipe's cooked onion content to 1, then layer on the chopped, fresh variety.
2 pounds ground chuck
2 medium onions, chopped, (about 1 Cup total)
2 cans beef broth
16 ounce can of diced tomatoes, with liquid
2 Tablespoons prepared chili powder such as Grandma's
1 teaspoon cumin
1/2 teaspoon granulated garlic
1 1/2 teaspoon allspice
1 1/2 teaspoon cinnamon
1 1/2 teaspoons vinegar
2 bay leaves, (remove after cooking)
1/2 teaspoon Lawry's Seasoned Salt
1 teaspoon Worchestershire sauce
1 teaspoon sugar
1 1/2 lbs cooked and drained spaghetti noodles
Toppings:
1 1/2 to 2 Cups favorite cheese, shredded
1 Cup oyster crackers, crumbled
1 Cup onion, chopped (optional)
1 to 2 Cup cooked kidney or chili beans, (optional)
In a 4 to 6 quart saucepot, combine the uncooked ground meat and onions in the beef broth over medium heat. Cover until mixture comes to a boil, then uncover and reduce heat to medium low, stirring occasionally for 10 minutes. Add the diced tomatoes, and the remainder of the seasonings. Reduce heat to lowest simmer, cover and continue cooking, until liquid slightly reduced and flavors are well-blended, about 2 hours.
Makes 6 dinner-sized portions. My favorite variation? Add a bottle of Negra Modelo beer in place of 1 can of the beef broth. This recipe makes a relatively mild chili. To raise the heat, add 1/2 to 1 teaspoon cayenne powder. I've even substituted 1 1/2 Cups of Ortega's medium heat Salsa Casera in place of the diced tomatoes, (and cayenne), with great results, when I know my dining companions will enjoy the spicy goodness of this alternative.
Idea for a Superbowl Party? Double the recipe for basic 3-way Chili and serve add-ins in bowls on the side, buffet style. I like to make this the night before, giving the gravy time to chill, then easily skim off the fat layer that rises to the top before reheating and serving. This also gives the flavors a chance to marry, and like spaghetti sauce, definitely improves the second day!
 |
|
|
|
|
|
|
Epinions.com ID:
kcfoxy
|
 - Top 200 |
|
Member: Casey Stewart
Location: West Coast Of Mars
Reviews written: 935
Trusted by: 643 members
About Me:
Save the Earth...it's the only planet with Chocolate!
|
|
|
© 1999-2009 Shopping.com, Inc.