CINCINNATI CHILI

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

CHILI COLORAD

Image via WikipediaA lady on FaceBook asked if we had a recipe for Colorado Chile.  Well, as chance would have it - we do.  Here it is.
INGREDIENTS:
4 Dried Pasilla Chili Pods
1 teaspoon of Bacon Fat (Can you hear your arteries hardening already?)
1 onion, chopped
2 Garlic cloves, chopped
2 pounds of country pork ribs
1 yellow bell pepper, chopped
1 12-ounce can of chicken broth
1 cup of cilantro, chopped
1 12-ounce can of tomatillos
PREPARATION:
Prepare the chilies
Heat chilies on stove until they burn and blister. Put them in cold water and put something heavy over them like a plate, and soak it for one hour.
Remove from the water, straining and reserving the water.
Discard stems and most seeds, then put into a small food processor and process into a paste. Set aside.
Prepare the meat
Heat up a heavy skillet and melt the fat in it. Put in the onion and garlic and saute until the onions are translucent. Then add the meat. Brown on both sides. Remove from the pan and keep warm (the pan, not you.) Add the peppers and saute until they have softened a bit.
Put the meat back into the pan and cover each piece with a little of the chili paste, turn and cover the other side of the meat with the paste. Cover and cook on low for about 5 minutes.
Add the chicken stock and the reserved chili water along with half of the cilantro. Simmer uncovered until the liquid has reduced by half then add the tomatillo and cook uncovered until the liquid has reduced by half again.
The meat is done when it is fork tender. Take a fork and pull the meat apart and stir it well into the sauce.
Serve this hot with tortillas and rice. MMMMM MMMMM GOOD!
Now that wasn't so hard now was it.
Happy Eating!
Steve and Kim

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