*Photo and Content Updated February 2012*
Inspiration: Craving for chili? Check. New cookbook (thanks Brandon!) with an interesting Cincinnati chili recipe? Check.
What we Loved: There aren’t many things better than a bowl of chili covered with cheese, are there? Cincinnati chili is a little different because it has some sweeter spices in it like cinnamon, cloves, and allspice, and the result is a dark, smoky, and complex dish that is really a nice change of pace from a regular tomato-based chili. There are plenty of rich and savory flavors, a touch of sweet thrown in, and the wonderful spicy kick that every chili needs. And with a pound of kidney beans, a pound of ground beef, and plenty of diced tomatoes, this is really a thick and hearty chili, too.
Tips: This is our version of Cincinnati chili – certainly not anything super authentic. Cincinnati chili is normally served over spaghetti and can include cheese, onions, and beans as toppings (though the beans are included within this version). We don’t generally eat pasta, so we skipped the spaghetti and just ate it straight from the bowl topped with cheese and onions. I’d advise using heaps of cheese.
Source: Adapted from The Daily Soup Cookbook
1 lb red kidney beans (alternatively, you can use two cans)
1 lb ground beef
1 onion, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon cayenne
2 bay leaves
2 teaspoons Kosher salt
1 28 oz can diced tomatoes
Cheddar cheese, freshly grated
Onions, finely chopped
1. Cover the beans with water, and soak overnight. Drain and rinse, then pour the beans into a pot. Cover again with water, and cook for 1-2 hours, until cooked through and softened. Drain, and set aside. If you are using cans, no prep is necessary.
2. Crumble the beef into the pot, and cook until browned and just about cooked through.
3. Add the onion to the pot, and cook until tender. Add the garlic, and cook for an additional minute.
4. Add the chili powder, oregano, coriander, cinnamon, allspice, cloves, cayenne, bay leaves, and salt. Stir to combine, and cook until the spices are fragrant.
5. Add the tomatoes and the beans. Simmer for as long as you’d like, at least half an hour.
6. Remove the bay leaves. Serve topped with cheddar and/or onions.