"At a Cincinnati reunion, we tried the city's famous cinnamon-laced chili over noodles with toppings. For our twist, we made an Indian spice mix--garam masala--with plenty of cinnamon spiked with black peppercorns." -KKD
1/2 teaspoon salt, divided
1 1/2 pounds ground sirloin
1 1/2 cups plus 3 tablespoons chopped onion, divided
2 (15.5-ounce) cans dark red kidney beans, rinsed, drained, and divided
1 (15.5-ounce) can light red kidney beans, rinsed and drained
1/2 cup chopped fresh flat-leaf parsley
How to Make It
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and beef to pan; cook 6 minutes or until browned, stirring to crumble. Transfer beef to a small bowl; keep warm.
Reduce heat to medium; recoat pan with cooking spray. Add 1 1/2 cups onion to pan; cook 4 minutes, stirring frequently. Add garlic to pan; cook 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, oil, and the next 4 ingredients (through nutmeg) to pan; cook 1 minute or until fragrant, stirring constantly. Add tomato paste; cook 1 minute. Add 1 cup water, vinegar, and tomatoes to pan; bring to a boil. Reserve 1/2 cup dark red kidney beans. Add beef, remaining dark red kidney beans, and light red kidney beans to pan; cover, reduce heat, and simmer 30 minutes. Ladle 1 1/4 cups chili into each of 8 bowls. Top each serving with 1 tablespoon remaining dark red kidney beans, about 1 teaspoon remaining chopped onion, and 1 tablespoon parsley.
I love the spice and flavor in this recipe, but it's not overly sweet, like some Cincinatti Chili recipes can be. The garam masala really gives it an earthiness and zest. Also, tip for the wise - don't go to your basic grocery supermarket for garam masala, where it will be dreadfully expensive. Spend the extra few minutes to find an international market and get yourself a big bag of it for almost nothing. Super G Mart here in Charlotte is where I found mine. Oh, and my only substitution was avoiding the raw onion as garnish - not everyone likes raw onions and I just used them cooked in the chili itself instead.
Tired of my usual Tex-Mex chili recipe, I had wanted to find a different recipe for a cold day, so I searched for and found this recipe. I really like Indian spices and cook with them a lot. I already had everything in the pantry and freezer, which was a bonus. I had never heard of Cincinnati chili before, but I decided to try it. I didn't change anything in the recipe. It was really good. My family raved about it, so I'll be making it again.
One of the few disappointing recipes I've tried from CL. Maybe I just don't get the whole "Cincinnati Chili" thing. But this simply tasted weird. I added a bit of brown sugar and more salt to improve taste. Didn't bother with garnish since it sounded stupid (raw onion over dish? Yuck. Onion breath.) Maybe flavours will improve with age, like many chilis?
The spice combination makes this noticeably different from other chillis I've made. I reduced the cinnamon to 1/4 tsp. and really like the mix of flavors. I topped off my serving with light sour cream and cilantro. Yum.
We tried this chili recipe thinking that the unusual spice combination might be a refreshing change from the usual chili. Unfortunately, we didn't like the flavor combination, particularly the cinnamon.