Cincinnati Chili

Football post season is in full swing. Playoffs today.  One must have football food.  I was in the mood for chili and cornbread.  I typically go for my healthy turkey chili.  The family does not like it that much due to the healthy part.  It has turkey - duh - mushrooms, peppers, jalapeños,  beans.  Anyway, we are a big fan of Cincinnati chili at Hard Times Cafe.  This recipe I tried to follow, but when I got to the Food Network's version of unsweetened chocolate...I didn't have any.  Why would I have not sweet chocolate??  Anyway, I tried to counter with 1/4 a Hershey's bar, but the cider vinegar and Worcestershire sauce had too much sour.  Hence another 1/4 of the Hershey's bar.  The flavor of the chili is complex, sweet with a hint of spice.  We may have it again for Super Bowl.  Enjoy!

Adapted from:  Food Network

Ingredients

Complex, sweet with a hint of spice

2 tablespoons vegetable oil

2 onions, chopped

2 cloves garlic, minced

2 tablespoons chili powder

2 tablespoons sweet paprika

1 1/2 teaspoons ground cumin

1 teaspoon ground allspice

1/2 teaspoon ground coriander

1 1/2 teaspoons ground cinnamon

1/4 to 1/2 teaspoon cayenne pepper

1/4 teaspoon ground cloves

1 1/2 pounds ground beef chuck

1 tablespoon Kosher salt

1 6-ounce can tomato sauce

1 cup diced tomatoes

1 bay leaf

1/2 Hershey's chocolate bar

1 tablespoon cider vinegar

2 tablespoons Worcestershire sauce

Freshly ground pepper

12 ounces cooked spaghett

1 19-ounce can kidney beans, drained and rinsed

1 pound grated cheddar cheese

Directions

1.  Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add chopped onions and the garlic and cook until soft, stirring, about 5 minutes. 

2.  Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt.

3.  Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.  Add the kidney beans and then simmer for 15 more minutes.  

4.  Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and top with chopped onion and cheddar. Serve with cornbread.