Tuesday, September 21, 2010

Absolutely amazing Cincinnati Chili:
Uses cinnamon and allspice!

When some people think of chili, they have flashbacks to their uncle’s blazing hot concoction.
   It may be a fond flashback, but if it’s not, I’ve got a chili recipe you’ve got to try.
   Cincinnati Chili is mild and almost sweet, and incredibly delicious.
   Cinnamon and allspice, both key ingredients, may seem much more suited to gingerbread, but they are essential to the chili’s exceptional taste.
   This Cook’s Country magazine recipe has been featured in a couple of America’s Test Kitchen “best-of” recipe collections, and I can see (or taste!) why.
   The whole family will dig into it with vigor.
   Make sure to serve the chili over spaghetti, and in turn, some shredded cheddar cheese on top – it makes for very satisfying dish.
   The recipe I linked to above is an exact reprint of the Cook’s Country recipe.
   The chili is made by cooking onions in a Dutch oven, then adding garlic, tomato paste, chili powder, dried oregano, ground cinnamon, allspice, chicken broth, tomato sauce, cider vinegar (we use apple cider vinegar) and dark brown sugar.
   Ground beef is added to the sauce, then it is simmered until slightly thickened.
   Serve over cooked spaghetti and watch your family react with delighted surprise!

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