by Divine Domesticity on April 20th, 2008
Here's the scoop. I originally used a recipe from The Kitchn but I found it to be incredibly bitter and frankly, just gross. I hate to say that, but it is the truth.
Their recipe calls for twice as much unsweetened cocoa as most others on the net, so I have reduced the cocoa from the recipe. To offset the bitterness, I added sugar to the chili. Weird, I know, but it made it not just edible -- but GOOD.
Next time around I'd add brown sugar or honey, but I just wasn't thinking clearly at the time. I also omitted the cumin, chili peppers and the chipotle pepper, but only because I didn't have it on hand and didn't want to make a trip to the store.
There you have it! My slightly sweeter version of Cincinnati Chili. Traditionally you would serve this with any combination of the following: heaping mound of shredded cheddar, minced raw onions and red beans.
Ali's Slightly Sweet Cincinnati Chili
1 pound ground beef
1 onion, minced
4 garlic cloves, minced
2 small dried red peppers
2 tablespoons chili powder
1 1/2 tablespoons natural unsweetened cocoa
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cumin
1/2 teaspoon chipotle pepper
1 teaspoon salt
2 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 15 ounce can tomato sauce
1 cup chicken or beef broth
1/2 cup water
1/4 cup brown sugar (optional)
red beans (optional), for garnish
minced raw onions (optional), for garnish
shredded cheddar cheese (optional), for garnish
1. Fill a large, heavy frying pan with olive oil. Heat over medium high heat and when hot add the beef, minced onion and garlic, and chili powder. Crumble in the dried red peppers. Cook for about eight minutes or until the meat is browned.
2. In a separate bowl combine the cocoa, cinnamon, allspice, cumin, chipotle pepper, and salt. Add and stir fry for another couple minutes until fragrant.
3. Add the bay leaves, Worcestershire sauce, vinegar, tomato sauce, broth, water and brown sugar. Turn heat to low and simmer for an hour. Fish out the bay leaves.
4. Serve over spaghetti with minced onion, cheddar cheese, and red beans.
Makes one 9" x 13" pan
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream style corn
16 oz. container sour cream
4 eggs, slightly beaten
1 cup margarine or butter, melted
2 boxs Jiffy cornbread mix (7 1/2 oz. each)
2 cups shredded cheddar cheese (optional)
1. In a large bowl, combine cornbread mix, sour cream, butter, whole kernel corn, cream style corn, and eggs. Place in a lightly greased 9" x 13" baking dish and sprinkle with 2 cups shredded cheddar cheese. Bake at 350-f degrees for 45 to 50 minutes or until golden on top and cooked through.