Thursday, April 11, 2013

Lest you think that we innkeepers only know how to make breakfast foods...

Cincinnati Chili

1 T. vegetable oil                                                                  pinch of red pepper
2 pounds lean ground beef                                                 ½ oz. unsweetened chocolate
½ cup chopped onion                                                         ¼ c. chili powder
1 tsp cumin                                                                           1 tsp cinnamon
¼ tsp allspice                                                                        ¼ tsp cloves
4 cups beef broth                                                                 2 T. cider vinegar
1 (15oz) can tomato sauce                                                 1 bay leaf

Cook beef and onion in oil in deep skillet. Drain and transfer to large pot. Add chocolate, spices, broth, tomato sauce, and vinegar and bring to a boil. Reduce heat. Cover and simmer 1/12 hours, stirring occasionally. Refrigerate overnight (it's much better the next day anyway). Next day, remove bay leaf and heat gently over medium heat. Serve over pasta and top with cheese, onion and sour cream. Makes enough to cover 1 pound of pasta. 

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