Ingredients
1 lb beef, ground chuck, run
1 twice through grin
2 medium onion -- chopped fine
2 cloves garlic -- chopped
1 fine
1 cup tomato sauce
2 tbsp ketchup
1 cup water
1 tbsp red wine vinegar
1 tbsp chili powder
1 tbsp paprika
1 tsp black pepper
1 tsp honey
1/2 oz unsweetened chocolate
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp marjoram
1/2 tsp allspice
1/4 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cloves -- ground
1/4 tsp mace
1/4 tsp coriander
1/4 tsp cardamom
1/2 bay leaf
1 tsp salt
Directions
Salt a large cast-iron skillet. Turn heat to medium and add meat,
onions, and garlic. Cook until all meat is browned. Add tomato sauce,
ketchup, water, and vinegar. As mixture begins to boil, add
everything else. Adjust spices to taste, adding more salt if it needs
perking up, turmeric and cumin for a sweatier chili flavor, cinnamon,
cloves, and mace for more bang, unsweetened chocolate for body. Cover
and simmer at very low heat for about 1 hour, stirring and tasting
occasionally, adding tomato juice if it is getting too dry to ladle
up easily
Cincinnati Chili, Construction
8 oz Spaghetti
16 oz Kidney Beans 2 Onions
1 lb Cheddar Cheese 1 Box Crackers Premium Bits
The bottom layer is always spaghetti. Break into 4-inch pieces. and
boil in salted water to which 2 tablespoons of olive oil were added.
For a touch of swank, melt a stick of sweet butter into the
just-cooked noodles before you dish them out.
You will need about 2 to 3 ounces per serving. You want them soft
enough to cut easily with a fork, but not so soft they lose their
oomph. Remember, they are the support layer for four other
ingredients. Spread them out to cover the bottom of a small plate
(preferably oval).
Next comes the chili. Ladle on enough to cover the noodles. Wash
kidney beans and heat with 2 cups water, then drain. Don't season or
do anything fancy. They're here more for texture than taste. Spoon a
sparse layer atop the chili.
Spread out some onions, to taste, over the beans.
Quickly, so it melts a bit, spread the grated cheese to cover
everything everything. Don't skimp. Cheese should completely blanket
the plate, enough so that you can pat it into a neat mound with your
hands, just the way they do in Cincinnati.
Serve with small oyster crackers (if you can find them) or the Ritz
bits on the side.
You may, if desired, omit either the beans or the onions, or both, for
Three-Way or Four-Way Chili.
Note: They recommend using a thick spaghetti, or perciatelli, if you
can find it.
>From Square Meals, by Michael and Jane Stern
[Cindy Tarsi, 24-Jun-91, Origin: MicroWorld BBS - Cedar Park, Texas]
From jerrye@wizard.com Thu Aug 22 15:42:34 1996 Recipe By
:
Servings: 4 servings
Cincinnati Chili (Stern) Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Food historians have traced the existence of recipes way back into the distant past, at least as far back into recorded history as the Egyptians, and quite possibly further than that. Having said that, generally, these ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to food historians is a collection of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents describing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius also tells us how the ancient Romans used a wide range of herbs and spices, including some that we all recognise like basil, mint and dill. In the fifteenth century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including spices like parsley and basil. The introduction of these new foods and spices created an outbreak in books on cookery, most of which are now in private libraries. By the arrival of the 20th century, recipe books are in great demand, due to increased literacy, people having increased free time and having more money to spend. The introduction of television brought us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Cincinnati Chili (Stern) recipe.
