Sunday, May 15, 2005

Cincinnati Five-Way Chili

Cincinnati Five-Way Chili (Adapted from CL)

For the chili

2 teaspoons canola oil
3/4 pound ground sirloin
3/4 pound ground turkey
2 1/2 cups chopped onion, divided
2 garlic cloves, minced
1 cup water
2 tablespoons brown sugar
2 tablespoons chili powder
3 tablespoons spicy barbecue sauce
1/2 teaspoon salt
1 tablespoon plus 1 teaspoon white vinegar
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground coriander
1/2 ounce unsweetened chocolate, chopped
10 3/4 ounce can tomato puree

For the toppings

3 1/2 cups hot cooked whole-wheat spaghetti (about 8 ounces before cooking)
4 ounces (1 cup) shredded sharp cheddar cheese
15 ounce can kidney beans, rinsed, drained and warmed through

In a large Dutch oven, heat oil over medium-high. Add sirloin and turkey - cook, stirring to crumble, until browned, about 5 to 7 minutes. Stir in 2 cups onion - cook until onion is tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in water, brown sugar, chili powder, barbecue sauce, salt, vinegar, cumin, cinnamon, allspice, black pepper, coriander, unsweetened chocolate and tomato puree. Bring mixture to a boil - cover, reduce heat and simmer 45 minutes.

To serve, place roughly 1/2 cup spaghetti into each bowl. Scoop 1 cup chili into each bowl. Top each serving with remaining onion, cheese and beans.

Makes 6 servings.

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