Image via WikipediaThere is one more chili recipe that we'd like to share and again it was requested by our friends on Face Book. Cincinnati Chile. Topped with shredded cheese it is the perfect texture. Simply ensure that your cheese is well chilled, shred it on your shredder (smallest holes) and there you'll have the perfect topping for this delicious meal.INGREDIENTS:
1 tablespoon of vegetable oil
2 onions, chopped fine
1 clove of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of chili powder
1 tablespoon dried oregano
1 1/2 teaspoons of ground cinnamon
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons of dark brown sugar
1 1/2 pounds of 85-percent lean ground beef.
PREPARATION:
1. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes.
Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper and allspice. Cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar and sugar.
2. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15-20 minutes.
Season with salt and serve.
This can be frozen for up to 3 months or stored in your refrigerator in an airtight container for up to 3 days.
Now, add your grated cheese on top, step back and watch the fun begin.
Steve and Kim
