I was going to post this before I left for the weekend, but time was short. So please read this like it was last Thursday or Friday!
Everyone is getting sick of chili in the house. This is the fourth version in the past two weeks. I made a buffalo chili this week, but didn’t like it so I’m not going to post about it. Not that it was bad, it was just not exciting in the least.
If you missed the first two versions you can find them here – Springfield Chilli & White Bean & Chicken Chili. Keep in mind that all three of these recipes are adapted from Cooking Light. They are not the full-fat versions!
We’ve continued to work on the business plan for the new restaurant and are almost done with the list of restaurants we are going to visit in San Francisco this weekend. There are so many cool places we want to visit to get inspiration for the interior of the new place.
I’m very much looking forward to visiting my friends, Diane and Brain’s, very cool, very unique candy store in San Francisco called The Candy Store. You can check it out here. Diane and I used to work together in the city back in the Internet hay days! Diane was one of my best friends in the city and I’m so excited that their store is successful. It had been a dream of hers for as long as I’ve known her, but the cost and expense of doing business is San Francisco is so high. She persevered and finally last year they were able to swing it. If you are ever in San Fran go take a look, it will be well worth it! And tell Diane Joe sent you.
As to my other major endeavor, keeping myself in shape…I’ve decided that I’m not going to worry about exercising or eating right until I come back from the city this weekend. Then I will get myself back on track. Though this chili is from Cooking Light so that’s helpful. Another picture below!
I did blow it big time last night. This will either make you queasy, laugh or make you feel sorry for me, but about six months ago we ran out of milk. We always have the fat-free variety in the house, so I decided to use some half and half. I loved it! Now I know that the caloric content is about 10 million times more so I don’t often do this, but every once in awhile I break down and have cereal with half and half. Last night was one of those nights. Two bowls at 9:00pm of a very cool Canadian cereal called Shreddies (my wife grew up in Canada) and a fair amount of cream. YUM! I’ve even tried it with heavy cream once, yes 40% fat, but this was a bit too much!
So how about more chili? This version is from Cincinnati and has pasta of all things. According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped with 850,000 pounds of shredded cheddar cheese. Wow, I guess I need to put A LOT more cheese on this next time. I did a Google image search and found some crazy pictures with so much cheese I couldn’t even begin to believe it. I guess this is fast food in Cincinnati.
Anyone from Cincinnati who can set me straight on what the real deal is let me know!
I liked it, not as much as the Springfield Chilli or the Chicken Chili, but it was a completely different taste profile and meal. Give it a try and let me know what you think. It was well worth the minimal effort to put it together.
Cincinnati Five-Way Chili (serves 4)
(adapted from Cooking Light Magazine)
- 1 tablespoon canola oil
- 1 pound ground turkey
- 1/2 pound ground sirloin
- 2 1/2 cups chopped onion (about 2 medium), divided
- 2 garlic cloves, minced
- 1 cup water
- 2 tablespoons brown sugar
- 2 tablespoons chili powder
- 3 tablespoons spicy barbecue sauce
- 1/2 teaspoon kosher salt
- 4 teaspoons white vinegar
- 1 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground coriander
- 1/2 ounce unsweetened chocolate, chopped
- 1 (10 3/4-ounce) can tomato puree
- 3 1/2 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
- 3/4 cup shredded cheddar cheese
- 1 (15-ounce) can kidney beans, rinsed, drained, and warmed
- Oyster crackers (optional)
Heat oil a large Dutch oven over medium-high heat. Add both the turkey and the sirloin to the pan and cook for 5 minutes or until browned, stirring to crumble.
Add 2 cups of the onion and all of the garlic. Cook for 5 minutes or until onion is tender, stirring occasionally.
Stir in 1 cup water along with the ingredients on the list up to and including the tomato puree. Bring the mixture to a boil then cover, reduce heat and simmer for 45 minutes.
Make the spaghetti when the meat mixture is almost done. Heat up the kidney beans in the microwave for one minute.
Place about 3/4 cup spaghetti into each of 4 bowls. Ladle 1.5 cups chili into each bowl. Top each serving with some onion, cheese, and beans. Serve with crackers and devour!
PS – I just picked up a cool Greek Cookbook. I’ve been wanting to try some Greek recipes for a while, not many good Greek places in Reno, so stay tuned. I think I will make pastitsio next week!