Ingredients:

• 3 pounds stew meat (beef, pork, and/or lamb)
• 2 teaspoons peanut oil
• 1 1/2 teaspoons kosher salt
• 1 (12-ounce) bottle of beer, preferably a medium ale (Newcastle is a good choice)
• 1 (16-ounce) container salsa (e.g. Safeway Organic Chipotle)
• 30 tortilla chips (using blue chips can make sure it doesn’t taste too “corn-y”)
• 2 chipotle peppers canned in adobo sauce, chopped
• 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
• 1 tablespoon tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin

Continue reading AB/MD Chili →

Ingredients:

• 1 large onion chopped
• 1 1/4 pound lean ground turkey
• 2 cloves garlic, minced
• 1 1/2 tablespoon chili powder
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 tablespoon paprika
• 1/4 teaspoon red (cayenne) pepper
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
• 1 (15-ounce) can tomato sauce (can add more from a second can if preferred)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 cup chicken broth, separated
• 1 (16-ounce) package uncooked dried spaghetti pasta

Toppings (see below)

Directions:

In a large frying pan over medium-high heat, add olive oil to a dutch oven and saute onion, until soft, about 5 minutes. Add garlic and saute for an additional 2 minutes. Remove onion and garlic from the pan.

Add ground turkey to the pan and add about 1/2 cup of chicken broth, stirring until the mixture forms a smooth paste. Mixture will begin to separate as it cooks. When mostly brown, drain and add the onion and garlic back to the pan. Add chili powder, allspice, cinnamon, cumin, cloves, cayene pepper, salt, unsweetened cocoa to the pan, and stir until the spice mixture has been blended. Add the tomato sauce, tomato paste, worcestershire sauce, cider vinegar, and another half cup or so of chicken broth. Reduce heat to low and simmer, slightly covered, 1 1/2 hours, adding more broth if it ever starts to get too dry. Remove from heat.

Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional).

Ladle chili over spaghetti and serve with toppings of your choice. Oyster crackers can be served in a separate container on the side.

Cincinnati chili is typical ordered by number, Two, Three, Four, or Five Way:

• Two-Way Chili: Chili served on spaghetti
• Three-Way Chili: Additionally topped with shredded Cheddar cheese
• Four-Way Chili: Additionally topped with chopped onions
• Five-Way Chili: Additionally topped with kidney beans

Makes 6 to 8 servings.

Toppings:

• Oyster Crackers
• Shredded Cheddar Cheese
• Chopped Onion
• Kidney Beans (16-ounce) can