Cincinnati Chili Recipe INGREDIENTS For the chili: 2 pounds ground beef (80:20 is good) 1 (6-ounce) can tomato paste 4 cups water 1 (8-ounce) can tomato sauce 1 large onion, minced (about 3 cups) 6 cloves garlic, minced 3 tablespoons chili powder 1 teaspoon cumin 1 teaspoon cinnamon 3/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/2 teaspoon cayenne 2 teaspoons kosher salt 2 tablespoons Worcestershire sauce 1 tablespoon apple cider vinegar 1 ounce unsweetened chocolate, optional Options for serving: Oyster crackers Finely shredded mild cheddar cheese 1 (15.5-ounce) can small red kidney beans, drained and warmed Minced yellow onion Hot cooked spaghetti METHOD 1 Cook the tomato paste: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty and you start to see browned (not burned) patches in the bottom of...
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