Cincinnati Chili (America's Test Kitchen)

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Ingredients

  • 1 tablespoon vegetable oil
  • 2 onion
  • 1 garlic cloves
  • 2 tablespoons tomato purée
  • 2 tablespoons chilli powder
  • 1 tablespoon dried oregano
  • 1.50 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 0.75 teaspoon ground black pepper
  • 0.25 teaspoon allspice
  • 2 cups low sodium chicken broth
  • 2 cups canned tomato sauce
  • 2 tablespoons cider vinegar
  • 2 teaspoons dark brown sugar
  • 1.50 lbs 85% minced beef

Use imperial measurements

Method

How to make Cincinnati Chili (America's Test Kitchen)

  • Saute onion in oil until soft and edges are beginning to brown. Add garlic, tomato paste, chili powder, oregano, cinnamon, salt, pepper and allspice. Stir for about a minute until spices are fragrant.
  • Add broth, tomato sauce, vinegar and brown sugar. Bring to a simmer, being sure to scrape up any browned bits on the bottom of the pan.
  • Add meat to sauce. Use a potato masher to break meat up into small pieces. Simmer just 15 minutes.
  • Serve chili over spaghetti. For "chili five ways," top with diced raw onion, rinsed and drained cannellini beans or kidney beans and shredded sharp cheddar.

(Courtesy of Food.com)

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