Since we've lived in Alabama we've been introduced to things like White BBQ Sauce, mustard slaw and chicken stew. These are all things we've grown to love! Well, this past friday at our small group meeting I introduced these Alabamians to Cincinnati Chili~which I grew up on and just LOVE! I think it was a hit! They said they really liked it and there wasn't much in the way of leftovers. Have you ever experienced Cincinnati Chili? It's very unique to that region. There are even a couple of restaurant chains that specialize in it: Skyline Chili and Gold Star Chili. It's a style of chili created by Greek imigrants in the Cinicinnati area. Very different from traditional style chili. It's usually served over spaghetti (yes, I said spaghetti!) which is so yummy! Coneys are just as delicious though. How ever it's served, you have to top it off with fresh chopped onions and shredded cheese.
Cincinnati-Style Chili
(from Taste of the Midwest)
5 bay leaves
1 tsp. whole allspice
1/2 tsp. whole cloves
2 lbs. ground beef
2 large onions, chopped (2 cups)
2 cloves garlic, minced
2 Tbls. chili powder
1 tsp. ground cinnamon
1/2-3/4 tsp. cayenne pepper
1/8-1/4 tsp. ground cardamom
1 (14 oz.) cans beef broth or 3 1/2 cups water
1 (15 oz.) can red kidney beans, rinsed and drained
1 (8 oz.) can tomato sauce
1 Tbls. vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt
~~~~~
For spice bag: place bay leaves, allspice and cloves in center of a 6" square of cheesecloth. Tie into a bag with clean kitchen string; set aside.
For meat sauce: In a 5-6 qt. Dutch oven, cook beef, onion and garlic until meat is brown and onion is tender; drain well. Stir in chili powder, cinnamon, cayenne pepper and cardamom. Cook and stir for 1 minute. Stir in broth or water, beans, tomato sauce, vinegar, Worcestershire sauce and salt. Add spice bag. Bring to a boil; reduce heat. Simmer, covered, for 45 minutes. Uncover; simmer about 15 minutes more or until desired consistency. Remove spice bag; discard.
Serve over cooked spaghetti, hot dogs or in a bowl. Top with fresh chopped onions, shredded cheddar and oyster crackers. Makes 6-8 servings.
(from Taste of the Midwest)
5 bay leaves
1 tsp. whole allspice
1/2 tsp. whole cloves
2 lbs. ground beef
2 large onions, chopped (2 cups)
2 cloves garlic, minced
2 Tbls. chili powder
1 tsp. ground cinnamon
1/2-3/4 tsp. cayenne pepper
1/8-1/4 tsp. ground cardamom
1 (14 oz.) cans beef broth or 3 1/2 cups water
1 (15 oz.) can red kidney beans, rinsed and drained
1 (8 oz.) can tomato sauce
1 Tbls. vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt
~~~~~
For spice bag: place bay leaves, allspice and cloves in center of a 6" square of cheesecloth. Tie into a bag with clean kitchen string; set aside.
For meat sauce: In a 5-6 qt. Dutch oven, cook beef, onion and garlic until meat is brown and onion is tender; drain well. Stir in chili powder, cinnamon, cayenne pepper and cardamom. Cook and stir for 1 minute. Stir in broth or water, beans, tomato sauce, vinegar, Worcestershire sauce and salt. Add spice bag. Bring to a boil; reduce heat. Simmer, covered, for 45 minutes. Uncover; simmer about 15 minutes more or until desired consistency. Remove spice bag; discard.
Serve over cooked spaghetti, hot dogs or in a bowl. Top with fresh chopped onions, shredded cheddar and oyster crackers. Makes 6-8 servings.