Cincinnati-Style Chili - Perfect for Super Bowl Sunday

So it’s the Patriots vs. the Giants on February 5. What better to serve than a piping hot pot of chili for two or a crowd?

Even though the Cincinnati Bengals didn’t make the Super bowl, this would be a hit at half-time for any football fan.

It is an out-of-the-ordinary chili, but one I believe is a real winner in the taste department. You add unsweetened chocolate and a drawer-full of spices to the chili which makes it sweet, hot, and savory. I know it sounds odd – but it is a great-tasting chili.

The Cincinnati Five-Way Chili is served as follows: in a big rimmed bowl or plate place a serving of hot, cooked spaghetti. Top it with (in this order) chili, heated red kidney beans, chopped onion, and shredded sharp cheddar cheese.

This is a perfect combination for Super Bowl 2012 !

Cincinnati-Style Chili

2 onions, peeled and chopped

2 garlic cloves, minced

2 lbs. ground chuck

16 oz. tomato sauce

3 T ketchup

1 cup water

2 T red wine vinegar

2 + T chili powder, to taste

½ oz. unsweetened baking chocolate, grated

2 tsp. honey

Spices: paprika, cumin, turmeric, marjoram, allspice, cinnamon, nutmeg, cloves, coriander, cardamom, salt and pepper.  (No need to distress if you do not possess all of these spices. Use what you have, sparingly at first – you can always add more.)

In a large Dutch oven or heavy-bottomed pan, add onions, garlic, and ground beef. Cook slowly on low until meat is no longer pink and onions are soft. Drain off excess fat.

Add tomato sauce, ketchup, water, vinegar, chili powder, chocolate and honey and stir well.

Start adding spices by a shake or two. Stir well.

Let simmer on low for 30 minutes. Stir and taste. Adjust seasoning: need more kick? Add additional chili powder. A little too sweet? Add a bit more cumin and coriander. Need some sweetness? Add a touch more cinnamon and nutmeg.

Simmer on very low 30 minutes more. Taste and adjust seasonings, if necessary. Stir, heat an additional five minutes, and serve.