So I figure i shall start with my most requested recipe. Cincinnati Chili is one of the first things I learned how to make as a child, and has always been a favorite meal of mine. My mother adapted the recipe from her friend, and it has evolved over the years in my kitchen, and has finally ended with this recipe, which i intend to stick to.
Serves – 2 large men (who had 3 servings each) and 1 me (who had 2/3rds of a serving) and a huge tupperware of leftovers to freeze for August when I refuse to stand over a hot stove all day.
Nutrition – good for the heart and soul, so, unnecessary to count fat grams and count calories.
1 lb fresh ground pork
1 lb fresh ground lamb
2 lb fresh ground beef sirloin
4 28 oz cans tomato puree
1 28 oz can diced tomatoes
1 8 oz can tomato paste
2 onions – 1 chopped, 1 peeled and whole.
4 garlic cloves
8 tb* chili powder
1 tb fresh ground pepper
1 tb fresh ground sea salt
5 fresh bay leaves
2 tb vinegar
1 tsp cinnamon
1 tsp cumin
several shakes of Worcestershire sauce
2 tb-ish of coarsely chopped chocolate (i prefer Chuao Spicy Maya chocolate)
*According to my Mom’s recipe. I always just dump it in until im happy, positive i go way over that…
Box o your favorite pasta
Shredded cheddar – xtra sharp!
now just follow these steps, stirring as you go!
Step 6 – simmer 2 hours, tasting as you please, and in my case, adding more chili powder until im happy….
Boil some pasta water and make your spaghetti, Drain and serve topped with chili, grated cheddar and the rest of your chopped onions. TA DA!