Friday, February 18, 2011

Cincinnati Chili

For February's Go Ahead Honey It's Gluten Free challenge I decided to make Cincinnati Chili.  It has chocolate in it, a must this month, but is a wonderful savory dish instead of sweet.  Cincinnati Chili has long been a favorite of my husband's.  (he says one of the reasons he married me was that he knew that even if the marriage was a bust, he would be well-fed.  ;-)  Thankfully we have a great marriage as well).  It is traditionally served over spagetti, with beans, cheese, and diced onions (if you want to get romantic, you might want to leave off the onions).  Though you can use gluten-free noodles I like to make a batch of polenta and eat it over that instead.  Add a good salad and you have a great meal!
ps-sorry for the lack of photos; as I am sure you have noticed, I am not very good with getting photos taken much less loaded onto the computer.

Cincinnati Chili
1 lb ground beef
2Tablespoons Chili Powder
1 bay leaf
3 whole cloves
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin seeds
1 ounce unsweet chocolate
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon allspice
2 teaspoons vinegar
1 onion, chopped
3 garlic cloves, minced
6 ounces tomato paste
1-2 cups water

Brown the meat and drain any fat.  Add all of the other ingredients and let simmer for a couple of hours.  Serve over pasta or polenta, with beans, cheese and chopped onions.

1 comment:

  1. Sounds delicious! I love the depth that chocolate gives a meat dish.

    If you eat polenta a lot - maybe think about preparing it with lime water, or sprouted grits first - Nourishing Traditions style? It's important to soak or ferment your grains when you have a damaged gut as they can be very hard to digest and absorb otherwise.

    We eat chili/bolognaise type dishes with a big pile of mashed celeriac/swede/peas or squash to make it grain free.

    Thanks for taking part x x x