The world wide web is an amazing thing. With a simple click of a mouse, you can find yourself with all sorts of information on any given topic. And since its a web, it can keep up with my scatterbrained way of thinking, the pages can follow right along as I jump from topic to topic.
I was doing some research at work this morning on a Sonicwall firewall. I had mistakenly typed “sonic wall” into Google, instead of putting the name of the manufacturer as one word. While the search results did lead me to my desired location, it also led me to Sonic: America’s Drive In, one of the coveted “My Favorite Places To Eat” in the country. Since I am trying to eat healthy this week for the 999,987th time (I think my odometer is getting to roll over), naturally my eyes were glazed over with the thoughts of hamburgers, fries and Frito Pie. So I took a small detour on the web and visited the Sonic site. That in turn reminded me of our trip out west this past May, which led me to think about where else we had enjoyed wonderful meals. As a result, I did a little more googling, the Sonicwall firewall long forgotten and ended up on wikipedia, where I promptly found the recipe for Cincinnati Chili.
So, in an effort to try to enjoy my healthy barley soup for lunch, I’m going to post the recipe for Cincinnati Chili to be used at a later date. Now that I think about it, I don’t recall really enjoying the Cincinnati Chili all that much, but when you’re hungry, you’re game for anything.
3 3 onions, chopped
6 6 garlic cloves, minced
3 tablespoons 45 mL cooking oil
4 pounds 1.8 kg ground beef (chuck works well)
1/3 cup 80 mL chili powder
2 tablespoons 30 mL sweet paprika
2 teaspoons 10 mL powdered cumin
1 teaspoon 5 mL ground coriander
1 teaspoon 5 mL ground allspice
1 teaspoon 5 mL dried oregano
1/2 teaspoon 3 mL cayenne pepper
1/2 teaspoon 3 mL ground cloves
1/4 teaspoon 1 mL ground mace
1 1 bay leaf
3 cups 720 mL water
1 can (16 oz) 450 g tomato sauce
2 tablespoons 30 mL wine vinegar
2 tablespoons 30 mL molasses
salt to taste
freshly ground black pepper
In a large pot, sauté onions and garlic in oil over medium heat, stirring frequently, until onions are soft. Add beef and stir until lightly browned. Add spices (except the bay leaf) and continue to cook for another minute or two, still stirring. Add bay leaf, water, tomato sauce, vinegar, and molasses.
Simmer, uncovered, for two hours, stirring occasionally. Add more water if necessary, keeping the meat barely covered; chili should be thickened but still soupy enough to be ladled. Discard bay leaf and season with salt and pepper.