Tuesday, October 26, 2010

Cincinnati Style Chili

Tonight I found an old recipe I used to make. It's Cincinnati Style Chili. For those who don't know what that is, it sometimes go by the name 3-way chili...or 4-way chili...or 5-way chili. Basically it's like a meat sauce that goes on top of spaghetti. Then, you can top it with whatever you like....kidney beans, cheese, fresh onions, etc. It's a different taste. I love it, but it definitely isn't what you'd expect from chili. It has cloves, cinnamon and chocolate in it!

I made my Cincinnati Style Chili candida-free (Phase 2). The one ingredient I omitted from the original recipe is worcestershire sauce. You can also use brown rice noodles for the spaghetti under the sauce. I really like the Tinkyada brand of brown rice elbow macaroni. If you're going candida-free, you would also not want to top it with cheese. But fresh onions would add a nice crunch and good flavor.

CINCINNATI STYLE CHILI
2 lbs. hamburger, browned and drained
4 cups water
2 8-oz. cans of tomato sauce (Hunt's is candida-free)
2 cups chopped onion
1 cup chopped celery
1 Tablespoon chili powder
2 Tablespoons fresh lemon juice
1 Tablespoon minced garlic
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 oz. unsweetened chocolate
2 bay leaves

Bring to a boil in a large saucepan. Then lower to a simmer. Simmer for several hours. The longer you simmer, the more potent the flavors. Remove the cloves and bay leaves before eating.

Put macaroni noodles on a plate. Top with Cincinnati Style Chili, then top with fresh onions.

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