One of the thousand reasons that we love fall is because it's time to make chili- and Dan and I love us some chili! We like the different kinds of chili though with "weird" things in it like cocoa and cinnamon and we never use the same recipe more than once - not when there is a whole world of different kinds of chilis waiting to be tasted!
What's funny though, is I grew up not really liking chili all that much- mom usually had to make me eat it. And I spent the last few years just making chili with the spice packets that friends and family had sent over to me in North Africa, which were great by the way! BUT now, Dan has expanded and stretched my chili taste and he says a firm "NO" to using the chili spice packet from Ingles - Dan is all about mixing up his own spices and the more spices and flavor, the better. I won't argue with him!
And after all those spices have simmered in the cast iron pot, the aroma in our house is simply amazing! Of course you must open the windows in your house, feel the cool Autumn breezes, and enjoy this warm bowl of chili... trust me, you wanna...
So - let the chili-making season commence...
Cincinnati Skyline Chili
- 1 1/2 pounds ground beef - make sure to use lean beef!!
- 2 tablespoons vegetable oil
- 1 large onion
- 3-4 cloves garlic, minced
- 2 tablespoons chili powder
- 1/2 teaspoon cayenne
- 2 teaspoons dried oregano
- 2 teaspoons cocoa powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- 2 cups tomato sauce
- 2 cups low sodium chicken broth
- 2 cups water (can reduce water if you want a thicker chili)
- 2 tablespoons cider vinegar
- 2 teaspoons dark brown sugar
- 1 15oz can red kidney beans (rinsed, drained)
- Spaghetti, cooked according to package directions
- 2 cups shredded extra sharp cheddar cheese
- 1 medium onion, minced finely for toping
In a large dutch oven, add the oil along with the onions and cook until they soften, about 3-4 minutes. Add the ground beef to the pot. Saute the beef and break up the meat to small crumbles.
Once the beef has browned add the garlic, followed by the spices - chili powder, cayenne, dried oregano, cocoa powder, ground allspice, ground cinnamon, ground cloves, ground black pepper and one teaspoon of salt. Stir to combine and cook until fragrant, about 30 seconds.
Stir in the tomato sauce, broth, water, vinegar, sugar, and drained beans. Once it comes to a boil, reduce the heat to medium low and simmer. Stir occasionally until the chili is deep red in color and has thickened slightly, roughly an hour.
To serve, plate up the spaghetti and top with chili. Garnish with cheese and onions if desired- and you should!
*Recipe found on pinterest and adapted from http://joelens.blogspot.com.