Chili — A State of Mind?
Posted by Bob Skilnik on March 3, 2007
There are probably more versions of chili than stars in the sky. In my long years of chili eating and beer drinking (and antacid taking), I’ve wolfed down bowls of green chili, chili with beans, chili with no beans, chili on pasta, and Chicago-style chili. But I have to admit that I’ve always been intrigued with Cincinnati-style chili. Why? Well, they have this crazy habit of adding chocolate to the pot, leading to a subtle taste nuance that beats some Texas chili recipes that suggest adding red ants!
Here’s an interesting recipe for Cincinnati Chili that uses chocolate and Chocolate Stout.
Cincinnati Style Chili
2.5 lbs lean ground beef (extra fine grind if possible) — 85% lean
2 14-oz cans Swansen’s Beef Broth (less salt version) chilled
12-ounce bottle of Chocolate Stout
1 can tomato sauce – (16 oz)
1 large white onion minced fine
First spice addition (at beginning)
1/2 oz bitter chocolate
1/8 tsp ground cloves
1/4 tsp cinnamon
1/2 tsp ground allspice
1 tbsp dark molasses or if handy, 1 tbsp dark malt syrup
1 tsp ground cumin
3 tbsp chili powder (dark)
1 tsp kosher salt
2 tbsp cider vinegar
1 tbsp worchestershire sauce
3 cloves garlic, peeled and minced
1 bay leaf
1/4 tsp turmeric
1/2 tsp ground coriander
1/4 tsp ground mustard
1/2 tsp dried oregano
1 tbsp sweet paprika
1/8 tsp cayenne pepper
Second spice addition
1 tbsp chili powder (dark)
1 tbsp dark brown sugar
2 tsp ground black pepper (to taste)
2 tsp kosher salt (to taste)
2 tbsp granulated garlic
a pinch of ground cloves
1/8 tsp nutmeg
1/8 tsp mace
Gather all the spices, sauces, et. al., for the first spice addition in one container before starting the batch.
Place broth over medium-low heat and add the ground beef, tomato sauce and onion. Stir in the beer. Continue to stir as the liquid is heated. The ground beef will nearly dissolve in the developing into almost a paste. Once dissolved, increase heat to high.
Add the first spice addition and continue to stir until the chili comes to a strong boil. Turn down the heat to maintain a medium simmer. Let simmer for 2 hours covered.
For best results, let simmer for at least 2 hours. You can put it in a slow cooker and let go all day for better results.
When nearly done, add the second spice addition, stir to make sure that it is completely mixed in and remove the chili from heat.
Refrigerate for 2 days before reheating. Skim any fat from the top and heat slowly for best results.
Serve traditionally, maybe over spaghetti with shredded cheddar cheese (3-way).