My go-to recipe for Cincinnati Chili is courtesy of America's Test Kitchen:
Chili
· 2 teaspoons table salt (or more to taste) · 1-1/2 pounds ground beef chuck
· 2 tablespoons vegetable oil
· 2 medium onions, chopped fine
· 2 medium cloves garlic
· 2 tablespoons chili powder
· 2 teaspoons dried oregano
· 2 teaspoons cocoa
· 1-1/2 teaspoons ground cinnamon
· 1/2 teaspoon cayenne pepper
· 1/2 teaspoon ground allspice
· 1/4 teaspoon ground black pepper
· 2 cups low-sodium chicken broth
· 2 cups water
· 2 tablespoons cider vinegar
· 2 teaspoons dark brown sugar
· 2 cups tomato sauce
· hot pepper sauce
Accompaniments
· 1 pound spaghetti; cooked, drained, and tossed with 2 tablespoons of butter · 12 ounces sharp cheddar cheese, shredded
· 1 15-ounce can red kidney beans; drained, rinsed and warmed
· 1 medium white onion, chopped fine
Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large saucepan. Add the ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (this takes about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set is aside.
Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onion and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne pepper, allspice, black pepper, and remaining 1 teaspoon salt. Cook, stirring constantly until the spices are fragrant, about 30 seconds. Stir in the broth, water, vinegar, sugar, and tomato sauce, scraping the pan bottom to remove any browned bits.
Add the blanched ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot pepper sauce to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium–low heat before serving.)
Tracking of used up items:
- All-purpose flour (11.25)
- Soy milk (11.30)
- Carnation Instant Breakfast packets (12.01)
- Silk Egg Nog
- Milk
- Yogurt (12.23)
- Clemantines
- Celery
- Popcorn (12.22)
- Graham Crackers (12.18)
- Sliced cheese
- Feta cheese
- Tomato sauce
- Cake mix (12.18)
- Frosting (12.18)
- Banana Nut Bread mix
- Eggs
- Fresh garlic
