21 Mar Cincinnati Chili
The basis of this recipe is from David Rosengarten’s “It’s All American Food”, which goes into the nuances of regional cooking and the countries that have influenced American cooking. I’ve made a few changes to the spice blend and ingredients, adding black beans to give the chilli more texture. You can easily substitute the beef with soy mince or even green lentils.
If you want to serve this in true Cincinnati fashion, serve it “5 ways”: layering with spaghetti, chilli, cheese, raw onions and beans. Slurp!
Cincinnati Chilli
Spice Blend
- 1 tbsp chili powder
- 2 tsps ground cumin
- 2 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/4 tsp cayenne
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp mustard seeds
Ingredients
- 1 tbsp oil
- 700 grams (1 1/2 pounds) minced beef
- 1 medium onion finely chopped
- 3 garlic cloves finely chopped
- 600ml (2 1.2 cups) passata (tomato sauce)
- 350ml (1 1/2) cups water
- 2 tins (350 grams) black beans
- 150g (1/2 cup) not smokey barbecue sauce
- 2 tbsp tomato ketchup
- 1 tbsp red wine vinegar (or plain vinegar)
- 1 square unsweetened chocolate
- 2 bay leaves
1 Prepare the spice mix by measuring out each spice and placing in a small bowl.
2 In a large pot, heat the oil on medium high heat, adding the beef (or subsititute) and brown.
3 Add the onions, garlic and spice mix and cook stir in, leaving it to cook until fragrant.
4 Add the tomato sauce, water, barbecue sauce, ketchup, brown sugar, vinegar, chocolate and bay leaf.
5 Simmer and stir from time to time, turning the heat down and cook for 1 hour.
6 Add the black beans, cooking further for 15 minutes till hot.
7 Serve with your favourite toppings: sour cream, guacamole, cheese and tortilla chips.
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