Superbowl Sunday seemed like the perfect weekend to perfect a classic Cincinnati chili recipe. And how:
As usual, I started with a recipe that looked good and began googling in the hopes of putting together the ultimate recipe (this has often been my downfall). I quickly learned that Skyline chili is something of an obsession for people, especially one blogger who devotes himself to systematically divining the best copycat recipe. He had some good ideas that I incorporated into the recipe I already had, crossed my fingers, and let simmer for 3 hours. 3 agonizing hours.
And the result? Excellent, authentic-tasting Cincinnati chili—complex with chili powder, cumin, cocoa, and ground coriander—but not too hot. Hat tip to Grumpy Beer Geek!
This technique sounds a little odd (boiling raw ground beef?), but trust me, it’s the path to beefy Nirvana. The list of ingredients is long with all those spices, but this chili’s a cinch to make.
-1.25 lb. lean (90/10 or less) ground beef
-3 tsp. apple cider vinegar
-1 24-oz. carton Swanson’s beef STOCK
-splash of Worcestershire sauce
Mash the meat into the liquid with a potato masher or stir with a whisk until well incorporated. Let marinate 30 min. at room temperature. Then bring to a low boil.
In a blender, mix:
-1 yellow onion
-2 cloves of garlic
-1/4 c. water
Add onion slurry to beef mixture in the pot, along with:
-1 8 oz. can tomato sauce
-1 4 oz. can tomato paste
-1 tsp. cinnamon
-1/8 tsp. ground clove
-1/2 tsp. cumin
-1/4 tsp. ground mustard
-2 bay leaves
-1 1/2 tsp. garlic powder
-1/2 tsp. ground coriander
-2 1/2 tsp. unsweetened cocoa powder
-4 Tbsp. chili powder
-1/8 tsp. nutmeg
-1 tsp. Worcestershire sauce
-1 tsp. brown sugar
-1 tsp. beef bullion powder or 1 beef bullion cube
-3 c. water
-1/2 tsp. salt, splash of soy sauce
-lots of black pepper
Simmer uncovered a couple hours, stirring occasionally, until cooked down a bit. Remove bay leaves. At this point, if you want to get fancy, you can give it a whiz with a hand (stick) blender.
Serve over spaghetti (I used vermicelli) topped with grated cheddar and a dollop of sour cream. This chili is also great with Goldfish crackers or Fritos.