Friday, May 13, 2011

Slow cooker: Cincinnati style chili

 2lbs ground turkey - I used turkey or you can use beef
1 29oz can tomato sauce
1 15oz can kidney beans - drained and rinsed
1 medium yellow onion - chopped
6 cloves garlic - minced
3 tbsp cocoa powder
3 tbsp chili powder
1 tbsp cumin
1 tbsp cinnamon
1/2 tbsp allspice
1/2 tsp ground cloves
3 bay leaves
1 heaping tbsp brown sugar
3 tbsp olive oil
3 pasilla-ancho chilis - deseed and remove tops and try to chop or blend
2/3 cup bbq sauce - sweet rather than smokey
2 tbsp vinegar
1/2 can of pabst beer

Heat olive oil on medium flame in a large pot, add onion and mince garlic. Cook in pan until onions go slightly translucent. Add ground meat and chili powder, cumin, cloves, cocoa powder, cinnamon, allspice,  and brown the meat.

Meanwhile, add the beans to the slow cooker (mines about 4 liters). I would recommend putting the pasilla-ancho chilis to a food processor or blender with a little bit of water rather than chopping (its a pain in the ass) and then add to the crockpot. Add the browned meat and the 29oz can of tomato sauce. Add the bay leaves, brown sugar, vinegar, and the 1/2 can of pabst. Hope you drank the other half while preparing this.

Cook on high in slow cooker for 6 hours. serve on spaghetti with plenty of cheese(sharp cheddar). You can also serve it on hotdogs with cheese or in a tortilla with cheese. I've even made florentine style benedicts and used the chili instead of the benedict sauce, add cheese and it was the shit. I've even put it on leftover pizza... This is one of my favorites. I grew up in the cincinnati area and I hope this gives someone a taste from home.

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