m. c. de marco: To invent new life and new civilizations...
The New Kitchen Cookbook
I ad-libbed a Cincinnati chili from this recipe. In particular, the mysterious soy sauce sequence is a substitution for Worcestershire sauce, which I neither have nor ever expect to have. There’s also a suspicious amount of cinnamon in this recipe, and I compounded the issue by using Vietnamese cinnamon.
I did something very similar for my Beef and Bean chili, but didn’t serve it with pasta because it was chili.
- 1 large onion, chopped (1 c.)
- 3 cloves garlic, minced
- 1 lb. lean ground beef
- 2 dried ancho or other chilis, stemmed and chopped to your tolerance
- 1 tsp. allspice
- 1 tsp. cinnamon
- 1 tsp. ground cumin
- ½ tsp. red pepper flakes
- dash powdered bay leaf
- ½ tsp. salt
- 1 ½ T unsweetened cocoa powder
- 1 15 ounce can tomato sauce or 3/5 of a 25 oz. jar, eyeballed
- dollop tomato paste along with ¼ c. water (optional)
- 2 tsp. soy sauce
- ¼ teaspoon lemon juice
- ¼ teaspoon sugar
- 1 15-16 ounce can beans, rinsed and drained (cannellini, kidney, or otherwise, also optional)
- 1 lb short pasta, cooked al dente
- In a Dutch oven, fry the onions. Add the garlic.
- Add the beef and brown over medium heat.
- Add the dry spices and mix.
- Add the liquid ingredients and beans, bring to a boil, and simmer for at least 10 minutes, or simmer for up to an hour.
- Add the cooked pasta and heat through for a few more minutes.
Traditionally, the chili and beans are spooned separately over spaghetti, but I prefer to cook the spaghetti in the chili a bit.