This is the Chili that I grew up on. I was born in Cincinnati. My mother is the greatest cook I know. And, the fact that I could not replicate her numerous culinary delights, led me at a later age to enroll in cooking school. How could I be on my own and not eat as I did as a kid? Well, I couldn’t. My going to Culinary school was most certainly a tribute to my mother and all the great things she put in front of me growing up. Thank You Mom for your passion in all things cooking, and living! This Chili is one of my favorites. She made this often, but not too often. And, when she did our family was in for a treat. Cincinnati Chili simply cries out Greek! Look at the ingredients. Warming, and antiseptic Clove, Cinnamon, and Allspice, combine with ground Beef, Onion, Chile, and most classically, Chocolate to create an otherworldly delight. This style of Chili is revered in the area, and it is a regional classic. It i is classically served over spaghetti, and topped with a choice of cheddar cheese, onion, and or beans. There are categories to choose from i.e. Two Way, Three Way, Four Way, or Five Way. (check the link at the end here) This recipe also makes for the most awesome sauce for Chili Dogs you may ever encounter. Don’t forget the Mustard. I have adapted the basic recipe to include German Doppelbock, and real Chiles, instead of Chile powder. After all, Cincinnati has a large German population, I being half a one. And, no German would complain about the use of this wonderful malty, complex, dark brew being used in cooking. As for the Pasilla Chiles, I simply balk at the use of overpriced, store bought powder that only hints at the earthy goodness provided by the use of Chile bases such as provided in this recipe. The extra step is what makes this adaptation unique. This dish speaks of a sense of place-Cincinnati. And, for me these introductions to place are what fuel my desire to cook, and continue learning. Alas, I have transcribed a childhood favorite, and gave it my own twist. Now, to pass it along to my own daughter, and make it part of her memory. Here is a link to some basic Cincinnati Chili info: Cincinnati Chili Here’s the recipe. I hope you will enjoy!
Ingredients:
-2 Pounds Ground Beef
-1 Quart Water
-2 Medium Onions grated (Very Important step)
-2 8 oz cans of Tomato sauce (invest in a good one-San Marzano would be best)
-3 Cloves minced Garlic
-5 Whole Allspice
-5 Whole Cloves
-1 Tsp ground Cumin
-2 Tbs cider vinegar
-2 Tbs Worcestershire sauce
-1 Tsp Cinnamon
- 2 Bay leaves
-Kosher salt to taste
***1 recipe of Doppelbock/Pasilla chili base. Here’s the recipe:
Ingredients:
-8 Cloves Garlic-skin on
-8 Dried Pasilla Chiles-seeds and stems removed (look at Hispanic markets for these-they are a staple)
-1 large Chipotle Chile in adobo sauce
-1/4 Tsp ground Clove
-1 Tsp oregano
-Pinch of Kosher salt
-1 Tbs Cider Vinegar
-1 Cup German Doppelbock beer ( I like to use Weihenstephaner’s “Korbinian”) But your fave will do.
-1 cup Chicken stock
-1/3 cup of Bittersweet Chocolate disks or cut up pieces (use the good stuff i.e Belgium or France)
Method and technique: ( for the Chile Doppelbock Base)
-Toast garlic in heavy Skillet over medium heat until skin is slightly blackened and garlic has softened. Set aside to cool. Remove the skins before pureeing.
-Toast Pasilla chiles in heavy skillet until they crackle and release a bit of smoke. Press down on them with a spatula as they sear. About 30 seconds per side. Remove from pan and place in a bowl of hot water. Let soak for at least 30 minutes.
-Once the Chiles have softened, drain off the soaking liquid, and place them in a blender with all other ingredients. Puree until very smooth.
-Heat a large heavy bottomed skillet. Add a few Tbs of cooking oil. Return to med high heat and add the puree. Stir often, and allow puree to reduce to a velvety smooth sauce- about ten Minutes. Reduce heat if needed during this reduction. Turn off the heat and add the chocolate, stirring to incorporate. Now you’ve got an earthy base of gold, well worth all the BS you just went through. And, once you’ve done this a few times it will be child’s play. Set this aside.
Now that you have All In Place, begin the cooking. (leftover Doppelbock in hand!)
Method and Technique: (For the Final product- Cincinnati Chili with Doppelbock and Pasilla)
-Add the ground beef to the water, stirring until beef is separated into a fine texture. You do not want clumps. Bring to a boil, reduce to a lazy simmer, and simmer for about 1/2 hour stirring often.
-Here is where things get easy! Add all the rest of the ingredients (use 3/4 of the Chile Doppelbock base, and save the rest to marinate perhaps a grilled flank steak-great tacos) , stirring to incorporate each addition. Bring to a boil, and reduce to a simmer. Simmer uncovered for about three hours, stirring often. Your sauce should be that of a very fine meat sauce. If should not be watery. Continue to simmer if needed. Taste, and add salt if needed. Step back, and enjoy the aromas and flavors of one of the nations finest-Cincinnati Chili, with a grown up twist! Spoon it over freshly cooked Spaghetti, and garnish with Cheddar, onion, kidney beans-or your choice of any. Slap some on a hot dog with lots of Mustard, and cheese. I’d serve this with a German Dunkel, or Doppelbock, or even a dark Weisse Beer, and call it a day. Oyster Crackers are a nice addition to the bowl. Heading down for some now! Oh, a little Tabasco is sweet here as well. Cheers!
