***Disclosure: I received complimentary samples to facilitate my post. No other compensation has been provided, and all opinions are 100% honest and have not been influenced in any way.***
One of my favorite regional dishes would have to be Cincinnati Chili. I started making this years ago when I was craving spaghetti and had to please my husband. You see, he's weird. He won't eat anything with an obvious tomato-based sauce. So normally spaghetti AND chili are totally out of the question. Until I discovered Cincinnati Chili.
Cincinnati Chili cannot be confused with normal chili. It has an entirely different and unique flavor profile that makes it stand in a category of its own. With ingredients like cinnamon, allspice, cloves, chocolate and Marukan Rice Vinegar, this dish is literally oozing with flavor.
First, you need to prepare the meat by boiling it. Yes, I did just say boil. Doing this gives the beef a fine consistency, much like that found at Skyline Chili.
Once the meat has boiled and the water level has reduced, add all the spices and other ingredients. Normally this recipe doesn't call for kidney beans mixed into it, but I was feeling it at the time so I tossed in a can.
- 2 pounds lean ground chuck.
- 1 quart water, or amount to cover
- 2 onions, finely chopped
- 1 (15 ounce) can tomato sauce
- 2 tablespoons Marukan Rice Vinegar
- 2 teaspoons Worcestershire sauce
- 4 cloves garlic, minced
- 1/2 (1 ounce) square unsweetened chocolate
- 1/4 cup chili powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cayenne pepper
- 5 whole cloves
- 5 whole allspice berries
- 1 bay leaf
- Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
- The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
Have you cooked using Marukan Rice Vinegar before? How does it help you elevate old favorites into vibrant new dishes? I'd love to hear all about your experiences!
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