Cincinnati chili is perfect for these chilly nights

  • Mon Apr 16th, 2012 10:06pm
  • Life

By Judyrae Kruse

Despite the sprinkling of warm days we’ve had the last little bit, the evening can and will still come when a bubbling pot of something hot becomes an absolute must for supper.

Two Forum readers already are laying plans for exactly that happenstance. Maybe even sooner, actually.

Everett reader Gary Hinz tells us, “When we lived in Seattle, we used to go to Mike’s Chili Parlour in Ballard and get the Cincinnati chili. Do you have any recipes for Cincy chili?”

Here’s one version, taken from the “Seasoned With Sage” cookbook, as it appeared in the Oct. 20, 2004, Forum column.

If you have a different recipe to share, don’t hesitate to send it along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, WA 98206.

We are always happy to receive your contributions and requests, but please remember that all letters and email must include a name, complete address and telephone number with area code. No exceptions and sorry, but no response to email by return email; send to kruse@heraldnet.com.

Next, a batch of Superbowl chili tops the priority list for Mukilteo reader Linda Windom, and we have that, too, which we’ll reprint from a Feb. 1, 2006, Forum column.

Cincinnati chili

2cups uncooked kidney beans

Water

2onions

4cloves garlic

1can (29 ounces) whole tomatoes

1can (29 ounces) crushed tomatoes

1can (15 ounces) tomato sauce

1/8teaspoon ground allspice

1/8teaspoon ground cloves

1teaspoon ground cinnamon

11/2teaspoons cumin

1/2ounce unsweetened chocolate

1bay leaf

4tablespoons chili powder

1 1/2teaspoons salt

1tablespoon Worcestershire

2tablespoons vinegar

3-4 cups water

Cheddar cheese, shredded

Chopped onions for garnish (optional)

Oyster crackers

Soak beans overnight in water to cover. The next morning, drain, cover with fresh water and cook until tender. Drain and set aside.

Mix onions, garlic and whole canned tomatoes in blender; or dice onions, garlic and tomatoes and turn into a large pot. Add crushed tomatoes, tomato sauce, allspice, cloves, cinnamon, cumin, chocolate, bay leaf, chili powder, salt, Worcestershire, vinegar and water. Stir to mix ingredients thoroughly, bring to boil, reduce heat, cover and simmer 1 to 2 hours, stirring occasionally. Stir in reserved beans the last 30 minutes of cooking time.

Ladle into bowls and sprinkle each serving with cheese and, if desired, chopped onion.

Serve with oyster crackers.

Seattle Seahawks 12th Man Super Bowl Beef and Beans

1 1/2pounds beef stew meat, cut in bite-size (about 1-inch) pieces

1large onion, chopped

2large or 3 medium cloves garlic, minced

1tablespoon chili powder

1 heaping teaspoon ground cumin

1/2teaspoon salt

1/4teaspoon pepper

1teaspoon dried oregano, crushed

1teaspoon instant beef bouillon

1/2cup hot water

2cans (10 ounces each) diced tomatoes with green chilies

1/4cup (more or less to taste) finely minced chipotle peppers in adobo sauce

2cans (about 15 ounces each) pinto beans, drained

1small green bell pepper, cut in thin strips

1small red or yellow bell pepper, cut in thin strips

Grated cheese

Sour cream

Salsa

Turn meat into large (4-quart) Crockpot and add onion, garlic, chili powder, cumin, salt, pepper, oregano, instant bouillon and water. Stir well.

Add diced tomatoes with chilies and chipotles in sauce. Stir ingredients thoroughly again, turn heat to low , cover and cook 8 hours. Stir in pinto beans and pepper strips, mixing well. Cover and cook on high 1 hour.

To serve, ladle into bowls and top with grated cheese, sour cream and salsa.

Makes 4 large or about 6 medium servings, but can be doubled if Crockpot is large enough. Leftovers reheat well.