Friday, 05 February 2010 14:41
AMSOIL Synthetics Weblog - General
I am throwing together some chili for a Cub Scout campout tomorrow night (and some for the Superbowl on Sunday too) and thought I would solicit people's favorite chili recipes. We'll cap the recipe responses at 100 and then award the winner an AMSOIL Synthetics polo shirt (either male or female flavor).
Cincinnati Style Chili
My favorite kind of chili is Cincinnati-style which I first had, appropriately enough, on a trip to Cincinnati when I was younger. The familiy I travelled with, name of Glaser, visited Skyline Chili several times during our week there. Everything was yummy including the chili-dogs like we will be serving at the campout tomorrow night, but my favorite dish was the Cinci chili served on thin spaghetti with cheese and onions etc. A few years back, I found a pub like joint right off the Metro in Arlington, VA named Hard Times cafe. Whenever I got out of the morning meetings that I attended every other week, I would try to stop at Hard Times for their excellent Cinci-style chili and a pint of homemade root beer, before heading back to Washington-Reagan for the flight home. They had other chili styles to offer but when you can get Cincinnati style chili, why bother?
Well, I stopped flying to DC and eventually wised up and looked for a Cinci-style chili recipe on the Internet. I may have tried one or two and I forget where I found the one below (if you know, tell me and I will link to that site). I'm not certain that it is just as good as Hard Times or Skyline chili, but then if I did not have to make it myself it might be even better.
So here's the recipe (the pictures show a recipe that has been multiplied 6x for all the people I'll be feeding this weekend)...
To send us your TheLubePage AMSOIL Chili Contest, just click on "Read More" and fill out the comment form at the bottom of the page.
INGREDIENTS
- 3 cups cold water
- 2 pounds lean ground beef
- 2 large onions, finely chopped
- 2 teaspoons garlic granules or powder
- 1 ounce unsweetened baking chocolate
- 4 tablespoons chili powder
- 1/2 tablespoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons salt
- 2 bay leaves
- 1 (6-ounce) can of tomato paste
- 1 tablespoon red wine vinegar
DIRECTIONS
In a large, 6-quart Dutch oven or stewpot, place water and ground beef. Stir vigorously to break up the meat. It will become quite thick, but do not add any more water! Add onion, garlic, chocolate, chili, allspice, cinnamon, cumin, cloves, salt, bay leaves, tomato paste and vinegar. Place on high heat to bring to a boil. When boiling, reduce to a hard simmer. Cover and cook for 1 hour and 40 minutes, stirring every 15 minutes or so. Remove cover and cook 20 minutes more (2 hours total cooking time). Serves 6 to 8 people.
The still-to-be-cooked ground beef in water with onions (white around the edges), garlic and six one-ounce squares of unsweetened baker's chocolate.
The mountain of spices, including 12 bay leaves (for 6X recipe) and the chocolate has begun to melt.
TheLubePage.com Cincinnati-Style Chili serving recommendation...
I server it over thin spaghetti, just like they do in Cincinnati and Arlington, with cheese, sour cream, onions and fresh tomatoes -- and a root beer of course.
Don't forget to send in your chili recipe using the comment form below...
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