Another perfect opportunity to go freezer diving for chunks of meat for the Cincinnati Chili that I made yesterday…offering it 1-5 ways tonight and then Mr. Mike has Coney style dogs on his mind. I came away with pieces of chuck, sirloin, and tenderloin trimmings, approximately 3 lbs for the chili. I had a jar of seasoning already made from the last batch so it was a rather quick process to get the chili going, simmered for 3 + hours and it’s chillin in the fridge until I get dinner ready and portion out some for other meals/or Coney dogs.
Feel free to mix up your own blend of seasonings and while this looks like a lot of work, it isn’t if you have your seasonings ready to go.
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Brown Dump and Simmer Cincinnati Chili
1 Tablespoon Unsweetened Cocoa
¼ cup Chili powder
1/8th Teaspoon Cayenne or to taste
1-1/2 Teaspoons ground cumin
1 Heaping teaspoon Mexican oregano, I had the dried whole flower and leave1 Heaping teaspoon granulated garlic
1 Teaspoon cinnamon
½ teaspoon dry mustard
2 Heaping Tablespoons paprika
¼ Teaspoon white pepper
¾ Teaspoon black pepper
¾ Teaspoon salt (you can add salt your chili later)
½ Teaspoon ground allspice
1/8th Teaspoon ground nutmeg
2 Whole Bay leaves to be fished out later
1-1/2 Tablespoons Worcestershire sauce
3-4 Cups beef stock or broth
2 Cups water
2 Tablespoons rice wine vinegar
1-28 ounce can San Marzano strained tomatoes
10 ounces tomato sauce or puree, I prefer the puree
Crystal hot sauce to taste
Chili meat base:
3 Pounds ground beef, a blend of chuck, sirloin, and tenderloin trimmings
2 Diced onions
2-3 Cloves of minced garlic
1 Tablespoon paprika
1 Tablespoon Chili powder
1 teaspoon Mexican or Greek oregano
Heat a Dutch oven or your preferred soup/chili pot and brown the ground beef in 2 tablespoons EVOO, stir in the beef broth and water, 1 tablespoon paprika and 1 tablespoon chili powder bring to a boil then turn down to low and simmer for 35-40 minutes.
Add the onions, garlic, and about 3 heaping tablespoons of the seasoning blend. Stir to combine then add the strained tomatoes, sauce or puree and the rest of the liquid ingredients.
Simmer, stirring from time to time for about 2-1/2-3 hours.
I taste the chili at about an hour and a half and add additional seasoning blend if needed and then a final check the last half hour to see if it needs additional salt.
You can boost the flavor as you like it with additions of your favorite chili spice seasonings, but I have to keep a low spice heat profile around here and serve with addition hot sauce or ground red pepper flakes for the folks that like more heat.
If I divide the pot of chili and make some hot, I toss in a finely diced Serrano if one is around or those tiny chiltepin or pequins, crushed are good heat additions.
Serve with Oyster Crackers
1-way: just the chili
2-way: chili served over spaghetti
3-way: chili, spaghetti, and grated Cheddar cheese
4-way: chili, spaghetti, cheese, and onions
5-way: chili, spaghetti, cheese, onions, and beans