scarydollies™ “Cuties Recipe of the Month”

 
  • Cincinnati Chili
  • Ingredients

  • 4 tbsp oil
    5 ½  pounds lean ground beef
    1 28 ounce can of pureed tomatoes
    36 ounces of cold water
    4 large onions (diced)
    3 tbsp white wine vinegar
  • 2 tsp salt
    2 tsp Lea & Perrin Worcestershire sauce
    6 cloves of garlic (crushed)
    1/3 cup of chili powder
    5 bay leaves
    3 tsp ground cinnamon
    2 tsp ground allspice
    3 tsp cayenne pepper
  • 3 tbsp unsweetened cocoa
  • 2 tsp ground cumin
  • 3 tbsp dark molasses
  • salt & pepper to taste
  • Instructions
  • In a heavy gauge pot heat oil, add beef and cook until brown, add onions, tomato puree, and cold water and bring to a boil.  Reduce to a simmer and add all other ingredients and let simmer 1 ½ to 2 hours.  Adjust seasoning with salt & pepper to taste. Remove bay leaves and skim fat from the top before serving.
  • In Cincinnati, the true enthusiasts have their Chili 1 to 5 ways:
  • “Plain”
  • “Two Way” - Spaghetti & Chili
  • “Three Way” - Chili, Spaghetti, and Cheddar Cheese
  • “Four Way” - Chili, Spaghetti, Cheddar Cheese, and Onions
  • “Five Way” - Chili, Spaghetti, Cheddar Cheese, Onions, and Kidney Beans
  • Yield: 8 to 10 BIG scarydollie servings
  • Cutie’s Pasta Tip
  • The best dried pasta is made from 100% high quality durum wheat semolina, gently mixed with water and slowly extruded through bronze dies. The result is a rough textured pasta allowing the pasta to hold more sauce.
  • Durum wheat semolina’s hardness is perfect for making pasta, because it produces a firm pasta with a consistent cooking quality. Bronze is a softer metal than stainless steel used by larger pasta makers, and it creates more texture on the pasta as it passes through the die.
  • Some small Italian pasta makers still make dried pasta the way they have in Italy since the 19th century, being concerned more with quality, than quantity. The flour and water are gently machine mixed then the dough is slowly forced through bronze dies. While some large factories blast the pasta with high heat to dry it, the smaller Italian pasta makers permit the pasts to dry naturally.
  • So, when buying pasta, be sure to look for the words “100% durum semolina” and “bronzo” on the package and you’ll know you’re getting the best.