Cincinnati Chili

czwartek, 20 lutego 2014

Cincinnati Chili

Time: 40 mins

Ingredients

  • 1 tablespoon vegetable oil
  • 2 onions, chopped fine
  • 1 garlic clove, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt, plus more to taste
  • 3/4 teaspoon pepper
  • 1/4 teaspoon allspice
  • 1 pinch paprika
  • 2 cups chicken broth
  • 2 cups canned tomato sauce
  • 2 tablespoons cider vinegar
  • 2 teaspoons dark brown sugar
  • 1 1/2 lbs extra lean ground beef

Directions

  • 1 Heat oil in Dutch oven over medium-high heat until shimmering.
  • 2 Cook onions in oil until soft and browned around edges, about 8 minutes.
  • 3 Add garlic, tomato paste, chili powder, oregano, cinnamon,1 teaspoon salt, pepper and allspice.
  • 4 Cook until fragrant, about 1 minute.
  • 5 Stir in chicken broth, tomato sauce, vinegar and sugar.
  • 6 Add beef and stir to break up meat.
  • 7 Bring to a boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.
  • 8 Season with salt.
  • 9 Serve over a bed of cooked spaghetti.
  • 10 Top with oyster crackers, warmed canned beans, coarsely chopped onion and grated cheddar cheese. Add a pinch of paprika atop the cheese.

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