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Wednesday, September 16, 2009

Regional Cuisine - Cincinnati Chili

When we moved to the midwest one of the "strange" foods was chili with spaghetti as one of the ingredients.  I have never been able to bring myself to like the spaghetti version.  I have compromised by serving it in the "Cincinnati way".  The cooked spaghetti noodles are served as an optional addition rather than cooked in the chili. 

Our ward provided the meal for the missionary zone conference yesterday.  I provided one of the pots of chili (without spaghetti).  I talked with one of the couple missionaries last night.  They are from Idaho.  My question was, "what do you think of spaghetti in your chili?"  Her response, "Spaghetti in chili? We didn't have any chili like that!"  That is a first for me in this area.  The evidence says, everyone who prepared chili for the activity was from the west.

Here is my recipe for chili the midwest way:  
Cincinnati Chili
Cincinnati, Ohio is one of the most chili-crazed cities in the country.  The Cincinnati interpretation has is sweet and spicy, but not hot.  Cincinnatians enjoy their chili spooned over pasta (spaghetti) and topped with any combination of chopped onions (I prefer green onions), grated Cheddar cheese, warmed kidney beans and crushed oyster crackers or Fritios style corn chips.  If you choose “the works” you’re eating what they call ”Five-Way Chili”.
Makes about 14 cups
Brown and drain:
2 lbs. Ground beef
Add and cook until onion is translucent:
3 cups chopped onion (1 ½ large onions)
3 cups chopped green pepper (2 large green peppers)
1 ½ Tbs. Minced garlic
Stir in:
            2 - 32 oz. Cans whole or diced tomatoes
            1 - 6 oz. Can tomato paste
1 Tbs. Sugar
            ½ cup chili powder (start with ¼ cup and add to taste; some chili powders are more potent)
            1 Tbs. Sweet  paprika
            2 bay leaves
            1 Tbs. Oregano
            1 tsp. Ground cumin
            1 Tbs. Salt (or to taste, I use less)
            Pinch of Cayenne
Simmer 30 minutes and add:
            2 - 16 oz. Cans red kidney beans, rinsed and drained
Cook an additional 15 minutes and serve with condiments listed above.  For best flavor make the day before and reheat.

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