9
Mar
2010
Cincinnati-Style Chili Mac
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The zesty cousin of red-hot Texas chili, this Cincinnati variety has a whole lot of soul in the form of a long line of herbs and spices. Originally perfected by Greek immigrants, this slow-cooked, saucy treat is known for its long list of seemingly unusual ingredients. In addition, the chili is traditionally served without beans and over spaghetti – you’ll see when you make this chili that it actually cooks up like a bolognese.
I first became familiar with it via the DC restaurant, Hard Times Cafe, where the chili is served in “ways”. Starting with your basic chili, each additional topping is considered a way – so two-way is spaghetti and chili, three-way is spaghetti, chili and cheese, four-way is spaghetti, chili, cheese and onions, and five-way is all of the above plus pink beans.
When I make this at home, I scrap the beans and serve it over elbow macaroni – it’s such a bowl of unpretentious goodness, eating this chili ensures some serious chillaxin’. Or as I think the Fresh Prince would put it, “Chillin’ out max and relaxin’ all cool and all, eatin’ some chili outside of the school.”
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Recipe for
Cincinnati-Style Chili Mac
Ingredients
2 lbs. of ground beef
1 can of beer
6 plum tomatoes, finely chopped
2 jalapenos, minced
1/2 an onion, finely diced
4 cloves of garlic, minced
1 tbs of cumin
1/2 c. of chili powder
1 tbs. of garlic powder
1 tbs. of onion powder
1 tsp of oregano
1 tbs. of paprika
1/2 tsp. of cinnamon
1/2 tsp. of allspice
1 tbs. of worshestershire sauce
3 tbs. of red wine vinegar
1 tbs. of mesquite liquid smoke
1 tsp. of cayenne pepper
1 bay leaf
pinch of white pepper
pinch of unsweetened chocolate powder
2 tbs. of brown sugar
2 tbs. of salt
1 can of beef stock
4 c. of water
In a large dutch oven, brown your beef. Drain of fat except for a tablespoon or two, and then add the tomatoes, jalapenos, onions and garlic. Sauté veggies and meat until the garlic and onions become fragrant, about 2 minutes. Pour in the can of beer and allow the alcohol to cook off. Add the rest of the ingredients and bring to a boil. Turn heat down to medium-low and simmer until the liquid reduces completely, about 4 hours. The mixture should be dark red and very thick, like a good meat sauce.
If you can afford to wait, let your chili cool and refrigerate over night. The next day, warm the chili in a pot with an additional cup of water. Reduce a second time and then serve.
To assemble, start with a bed of elbow macaroni, top with a ladle-full of chili, then sprinkle sharp cheddar cheese and raw diced onions on top. Done.
Category: Kitchen, Recipes
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