Cincinnati Chili Five-Ways |
|
 |
Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
|
This recipe is from Heritage of America Cookbook by Better Homes and Gardens. The combination of honey, spices, and chocolate give this chili an unusual but pleasant earthy sweetness. Ingredients:
2 lbs ground beef |
3 large onions, peeled and diced (approx. 3 cups) |
3 garlic cloves, peeled and minced |
1 (15 ounce) can tomato sauce |
1 cup beef broth |
2 tablespoons chili powder |
2 tablespoons semisweet chocolate pieces |
2 tablespoons vinegar |
2 tablespoons honey |
1 tablespoon pumpkin pie spice |
1 teaspoon ground cumin |
1/2 teaspoon cardamom |
1/4 teaspoon ground cloves |
16 ounces fettuccine, broken into 4-inch lengths |
2 (15 1/2 ounce) cans kidney beans |
3 cups american cheese, shredded |
Directions:
1. In a 4-quart Dutch oven cook beef, 2 cups of onions, and garlic till beef is brown and onions tender. Drain fat. Stir in remaining ingredients except fettuccine, kidney beans, cheese, and remaining onion. Bring to boiling; reduce heat. Cover and simmer over low heat for 1 hour. Skim fat.
2. Cook fettuccine, drain. Keep warm. In a 2-quart saucepan heat kidney beans; drain. Keep warm. To serve, divide fettuccine among 8 plates. Make an indentation in center of each fettuccine portion. Top with meat sauce, beans, remaining onions, and cheese.
|
|