Munchies with Moonkat: Week 12
Hello everyone! Time for this week’s installation of Munchies with Moonkat. Today I’ll be sharing a recipe that’s a favorite of my husband’s, shared with me thanks to his mother. It’s a little thing called Cincinnati Chili.
- 1 qt water
- 2 lbs lean ground beef
- 1 tsp cinnamon
- 1 tsp ground cumin
- 2 large chopped onions
- 1 tsp Worcestershire sauce
- 1 toe garlic
- 2 tbsp chili powder
- 1 tsp black pepper
- 1/2 tsp red pepper/chili pepper
- 1 tbsp salt
- 1 1/2 tsp ground allspice
- 1 6-0z can tomato paste
- 1 1/2 tbsp cider vinegar
- 3 large whole bay leaves
- 1 package spaghetti
- shredded cheddar cheese
1) You can use ground chicken or turkey in place of ground beef to make it a little healthier.
2) This isn’t quite a substitution, but some people like to bulk this up by adding beans of some sort. Kidney, black, or pinto are all viable substitutions.
3) If you’re feeling brave, toss a habanero pepper or two in for an extra spicy kick.
4) There are all sorts of toppings you can add to this to give it a little something extra. Chopped onions, sour cream, beans, shallots, chives, things like that.
This one is super easy to make. The only real work is to crumble the ground beef into the water in a pot and make sure it’s mixed real well. Then you just add in all the ingredients and stir it until it looks mostly homogeneous. Bring it to a boil, then let it simmer for 3-4 hours.
When it’s getting close to the end of your 3-4 hours, boil water and cook your pasta, then drain it. Serve noodles topped with chili and cheddar cheese (and optional toppings of your choice), and voila! Cincinnati chili.
Posted on 06/30/2016, in Munchies with Moonkat, Uncategorized and tagged beans, cheddar cheese, chili, cincinnati, cincinnati chili, ground beef, pasta, peppers, simmer, spaghetti, spicy. Bookmark the permalink. 2 Comments.