Sunday, September 28, 2014

The Frugal Gormet's Cincinnati Chili

Back in the nineties (yes, the 1990s) there was a show on PBS (there weren't any cooking channels back then, unimaginable) called The Frugal Gourmet with Jeff Smith.  I loved his shows and I bought each and every one of his cookbooks.  This was one of my favorite recipes of his... Cincinnati Chili. Enjoy!  (Photos will be coming... feel free to comment your photos below)

Cincinnati Chili

2 tbsps. vegetable oil
1 lb. ground pork
1 lb. ground beef
4 onions, chopped
6 cloves garlic, minced
1 tbsp. whole cumin seeds
4 -6 tbsps. hot chili powder
3 whole bay leaves
2 tsps. cinnamon
2 tsps. allspice
2 tsps. Tabasco
4 tbsps. cocoa powder
2 tbsps. Worcestershire sauce
4 tbsps. white vinegar
1 28-oz. can pureed tomatoes
2 tbsps. tomato paste
1 tbsp. oregano
2 lbs. kidney beans, soaked and cooked
salt to taste

Heat a large heavy stockpot and add the oil.  Saute the meats, onion, garlic, cumin seeds, chili powder and bay leaves until the meat is browned.  Drain the fat and discard.  Add the remaining ingredients, including the beans and bring to a simmer.

Cook, covered for 1-1/2 hours.  Keep making sure there is enough water in the pot.

To serve, pile spaghetti noodles on a plate, top with the meat sauce, then the beans, sharp cheddar cheese and some chopped raw onions, if desired.

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