September 2000

Chili

There are as many versions of chili as there are people fixing it!  The SOAR web site alone lists 953 recipes for chili.  Twenty of those are for “Cincinnati Chili”.   

What's Cincinnati Chili?

For those of you who aren’t familiar with the dish, it has a thinner consistency than most.  It’s usually seasoned with cinnamon, cloves, and allspice in addition to the standard chili powder.   These give it a spicy-sweet taste.  Cincinnati Chili is often served over spaghetti and topped with shredded cheddar cheese and sometimes chopped onions and beans.    

Because chili is such a popular fall dish, we thought it would be a good recipe for September.  It’s great for tailgating parties too because it travels well and feeds a crowd.   As our contribution towards diversity, the recipe below is not Cincinnati Chili.  This recipe is easy to make and tastes even better the next day.  If you feel really ambitious,  make a double batch and freeze some.

Our chili recipe calls for at least 90% lean ground beef  (see this month’s Ingredient Substitutions), not ground turkey.  The “leanness” of the meat (or poultry) is more important than whether it’s red or white.   You can reduce the fat even more by browning the ground beef in the microwave (see FYI).

We hope you’ll enjoy this dish.

In large skillet, sauté ground beef, onions, and green pepper; drain fat.  Blot with paper towels; put in large pot.  Add tomato sauce, tomatoes and juice, beans, garlic, chili powder, bay leaves, salt, pepper, and cloves.  Simmer, uncovered, for 1 hour.  Remove bay leaves.  Ladle into soup bowls.