Yanked Cincinnati Chili
Cincinnati Chili is markedly different than most other chili in that it most often contains either chocolate and/or a pasta. Although I adore chili, I just can't bring myself to mixing it with pasta, so here is my take on this classic chili. Using rice not only enables me to eat it without SLURPING, but much I can eat it much faster, enabling me to go back for seconds faster than anyone else.
For 4 people
- 1 small onion, peeled and minced
- 1 small bell pepper, seeded and minced
- 2 teaspoon(s) minced garlic in oil
- 1 lb(s) ground beef
- 2 tablespoon(s) brown sugar
- 2 tablespoon(s) chili powder
- 1 tablespoon(s) unsweetened cocoa
- 2 teaspoon(s) ground cumin
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) black pepper
- 1 (15-ounce) can red kidney beans, drained
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (20–ounce) can beef broth broth
- 3 ounce(s) semi-sweet chocolate chips
- 4 cup(s) hot, cooked rice, your preference
Yanked Cincinnati Chili Directions
- In a large pot or saucepan, add the onion, bell pepper, garlic and ground beef and place over medium high heat, uncovered. Cook, stirring frequently, to prevent scorching and to break up the meat. Continue cooking until beef is no longer pink, about 6-8 minutes.
- While the meat is cooking, add brown sugar, chili powder, cocoa, cumin, black pepper and salt into a small bowl and mix. Add this to the meat mixture and stir well. Reduce heat to low and add the remainder of ingredients except rice. Stir to combine and cook an additional 30 minutes, or until heated through and thickened slightly, making sure the chocolate chips have thoroughly melted.
- Meanwhile, divide rice into 4 serving dishes and serve chili ladled over; serve immediately.