Post by Deleted on Nov 6, 2019 22:14:49 GMT -5
I've always wanted to try this and finally had it as part of a birthday dinner this weekend. DELICIOUS! Will be adding it to our meal rotation for sure.
If you've never heard of it, it's a bean-less meat chili that is flavored with cinnamon and oregano and not a whole lot of chili powder (there is some but not like regular chili) and is more "spicy" from cinnamon and other seasonings and not hot chili pepper "spicy". The recipe we used even called for some cocoa powder.
You serve it over spaghetti and can top with kidney beans, diced raw onion and cheese. I had it with everything and it was great!
Here's a good recipe:
Brown 2 lbs of ground beef, 80/20 is good. Do Not drain! Add two diced onions and 2-3 chopped garlic cloves. cook until onions are soft. Add a can of good beef stock, more if you want it soupy.
Add the spices : 2 T chili powder
2 T sweet paprika
1 1/2 t Cumin
1 1/2 t Cinnamon
1 t Allspice
1/2 to 1 t Cayenne
1/2 t Coriander
1/4 t ground cloves
1 bay leaf
Salt and pepper to taste.
Simmer a few minutes and then add a can of diced tomatoes or tomato sauce. Bring back to a simmer and add a square of unsweetened bakers chocolate, a T of Worcestershire and 2 T Vinegar. Simmer awhile longer. Remove from stove and place covered in refrigerator overnight.
Remove from frig and skim the now congealed fat off. You will lose a little of the chili but there will be lots to eat.
Reheat and serve over spaghetti (two way) and shredded cheddar (three way) chopped onions for four way and kidney beans for chili five way. I never bother with the beans even though I am a heathen and add them to regular chili.
Serve with oyster crackers and a small salad.
Yum Yum!
If you've never heard of it, it's a bean-less meat chili that is flavored with cinnamon and oregano and not a whole lot of chili powder (there is some but not like regular chili) and is more "spicy" from cinnamon and other seasonings and not hot chili pepper "spicy". The recipe we used even called for some cocoa powder.
You serve it over spaghetti and can top with kidney beans, diced raw onion and cheese. I had it with everything and it was great!
Here's a good recipe:
Brown 2 lbs of ground beef, 80/20 is good. Do Not drain! Add two diced onions and 2-3 chopped garlic cloves. cook until onions are soft. Add a can of good beef stock, more if you want it soupy.
Add the spices : 2 T chili powder
2 T sweet paprika
1 1/2 t Cumin
1 1/2 t Cinnamon
1 t Allspice
1/2 to 1 t Cayenne
1/2 t Coriander
1/4 t ground cloves
1 bay leaf
Salt and pepper to taste.
Simmer a few minutes and then add a can of diced tomatoes or tomato sauce. Bring back to a simmer and add a square of unsweetened bakers chocolate, a T of Worcestershire and 2 T Vinegar. Simmer awhile longer. Remove from stove and place covered in refrigerator overnight.
Remove from frig and skim the now congealed fat off. You will lose a little of the chili but there will be lots to eat.
Reheat and serve over spaghetti (two way) and shredded cheddar (three way) chopped onions for four way and kidney beans for chili five way. I never bother with the beans even though I am a heathen and add them to regular chili.
Serve with oyster crackers and a small salad.
Yum Yum!
