Saturday, January 21, 2012

Cincinnati

5 way

For a fairly short time in my life I lived in Ohio,  to be honest I didn't really care for it.  I'm sure that had more to do with me being 8 years old and not wanting to leave Massachusetts than it did the actual state.  But I hold no  ill will for Ohio, except that it made me into a bit of a Bengals fan.  Anyway, we are now going to delve into that oddity called Cincinnati Chili. Now, this is an unusual dish, and every time that I have had it I couldn't decide if I like it or not, and by then end of the meal I decide that it's pretty good.  That lasts until the first bite of the next time I have it.  There is something about it that's just not right, but you have to eat it anyway.  Maybe it is the sweet spices that it calls for,  cinnamon, allspice, cocoa and some recipes add nutmeg.
     It is also served in an unusual way.  If you just order chili that's what you'll get a bowl of meat and spices.  When you order it "two way"  you will get the chili on top of a pile of spaghetti, yup that's right--spaghetti.  Order "three way" and you'll get the spaghetti and chili topped with a bunch of grated cheddar cheese.  A "four way" adds onions and a "five way" adds chili beans.
     Don't be afraid to try this, it is actually really good.....I think.   I like mine "five way" thanks.  Maybe you could come up with "six" or even " seven" way!  You're the cook, do what you want!

Here we go.
2 tablespoons peanut oil
1 lb lean ground pork
1 lb hamburger (80/20)
4 yellow onions chopped
6 cloves garlic peeled and chopped fine
1 tablespoon whole cumin seeds
4 tablespoons hot chili powder
3 whole bay leaves
2 teaspoons each of cinnamon, allspice, and Tobasco
4 tablespoons of cocoa powder
2 tablespoons Worcestershire
4 tablespoons white vinegar
1 28 oz can pureed tomatoes
1 tablespoon oregano
2 lbs kidney beans cooked (or use canned, I didn't really notice the difference)
salt to taste

Heat a heavy 12 quart stock pot and add the oil.  Saute the pork, hamburger, onions, garlic, cumin seeds, chili powder, and bay leaves until the meat is barely browned and the onions are clear.  Drain the fat and discard
    Add the remaining ingredients, and bring to a simmer.(if everyone is going to eat the beans add them now, other wise add them individual to bowls by stirring in the desired amount. if using canned beans add them about 15 minutes before you're done)  cook, covered, for 1 1/2  hours. you may have to add some water as it cooks if it looks way to thick.

Serve it up!  Remember to cook some spaghetti noodles and put some onions and cheddar cheese out to top.

Stay hungry!
Peace

Saturday, January 14, 2012

more chili

#2
O.K.  let's look at some real easy variations to the basic chili recipe.  There is BLACK BEAN CHILI, simply use black beans in place of kidney beans, this one substitution completely changes the flavor of the chili.
     Then there is CHILI CON CARNE WITH GINGER,  this actually comes from a Chicago restaurant, just add 2 - 3 tablespoons of freshly grated ginger and add a cup of red wine.  This will definitely surprise your standard chili eaters.
     Here is one from Denver. LAMB CHILI.  Use 2 Lbs of lamb trimmed of fat and cut into  1/4 " pieces.  Why is lamb so stinking expensive in this country?

Let's switch gears for the next one CALIFORNIA CHILI.  Chili sauce from a jar?  Oh, why not?  It's California.
 1 lb kidney beans soaked, cooked and drained.
1 chicken cut up and browned
3 tablespoons olive oil
4 cloves garlic
3 yellow onions
1 teaspoon whole cumin seeds
2 Jalapeno peppers, seeded and chopped
2 cups chili sauce (find it by the ketchup in the grocery store)
4 tomatoes chopped
2 green sweet bell peppers seeded and chopped
1 tablespoon Worcestershire sauce
1 cup red wine
salt and pepper to taste

Cook the beans and brown the chicken.  Heat a large frying pan and add the oil.  Saute the garlic, onions, cumin seeds, and jalapeno peppers until the onions are clear.  Add everything  to a heavy pot and bring to a simmer.  Cook for 1 hour.
     Throw together some guacamole and chips and dig in.


Next time.....More Regional Chili!
Stay Hungry
Peace

Tuesday, January 3, 2012

Chili - the great American dish.

First in a series
The great American Chili

I think I mentioned something about New Years and traditions......well maybe next year!
     When the weather turns cold one of the best dishes to turn to is Chili.  Now, depending on where you are this can mean different things.  It is truly a regional dish and different parts of the U.S. make it in their own distinctive way.
  First, let's address the origin of Chili.  Many think that it is a Mexican,  or possibly Spanish dish.  Nope, it is all American, in fact Mexican comments from the late 1800's call chili "A detestable food with a false Mexican name sold in the United States from Texas to New York City"  Yikes!!  So fair warning to international readers, chili is true American and may insult your culinary sensibilities. (not really, this stuff is good regardless of where you live.)
    Having established the origins of chili to the U.S. the question becomes, "but where in the U.S.?"  Even though many places throughout the country claim to have "invented" chili,  it is generally accepted that it was started in San Antonio Texas around 1840 and then spread through the States where it was given different regional flair.  I will admit that some of the most boring chili is from here in Wisconsin,  it tends to be watery and with a bunch of elbow noodles, it's more like goulash, or it is so artificially spiced it is barely edible.(I can't stand heat that does nothing for the dish, food is about flavor not trying to burn off your tongue.Don't get me wrong I like some good spicy food, just not so hot that you don't taste the dish.)
    Somethings stay consistent regardless of where you live,  brown your meat with the onions and spices (put your chili powder in while you brown the meat, it does make a difference.).  Then add your liquids, cook  a good while then add your beans if you are using them.
     Another standard is chili powder.  You can make your own, however commercial chili powder isn't bad.  Chili powder is a mixture of spices, if you want to make your own try this----
12 dried chiles( 10 pasialla and 2 ancho would nice.  Change the chili mixture based on how much heat you like)
3/4 Tablespoon of ground cumin
1     Tablespoon whole oregano leaves
1  teaspoon garlic powder
1 teaspoon of salt
Place everything in a food processor and let it rip until you have a powder.  Even though commercial powder is fine, this will give you a fresher more vibrant taste that is customized to how you like it.

dried red chili
   If a recipe calls for plain chili powder, it is just ground chili, no spices mixed in. If you happen to see a recipe that calls for chili pods, that is the whole dried chili. Again use the chili you prefer.
     I think over the next few days I will post several chili recipes for you to try, and end with my favorite. Most of them are a variation on what we will call the "basic chili", so I will just reference that and then give the variation. Some on the other hand are completely different!!

So, The Basic Chili:
1 pound lean hamburger
2 tablespoons peanut oil
1 large yellow onion peeled and chopped
3 cloves garlic crushed
3 tablespoons chili powder (commercial or your own)
1 tablespoon cumin seeds
1 tablespoon Worcestershire sauce
1 large (28oz) can tomatoes, pureed in a blender
1 green bell pepper seeded and chopped
1 small bag of beans soaked and cooked per the bag instructions(usually kidney beans)  if you think beans are an abomination to chili, leave them out, it's your chili do what you want.
salt to taste

Brown the beef in the oil along with the onion, garlic, and chili powder.  Drain the fat and add remaining ingredients, including beans.  Simmer for at least 1 1/2 hours or until until beans are tender.(if you used caned beans put them in just before you serve or they will turn to mush)  This dish one of those dishes that gets better the next day.
basic chili

So there you have it basic chili, just this alone is pretty good, but I like to put a few dashes of Tabasco in it just to liven things up.


Stay hungry!
Peace