Tag Archives: onions

Cincinnati Chili

10 Apr

When you think of chili, obviously the first thing that comes to your mind is spaghetti, right?

I was reading an older issue of Bon Appetit magazine where they were talking about all the different chili’s that are found around the U.S. and the one that intrigued me the most was Cincinnati Chili. The obviously weird part about it is the spaghetti, but you know what? It works.

Also, you can’t really tell by the pictures, but it’s a thinner chili. The juices soak into the spaghetti so you always have a bite of the chili and it just intensifies as it soaks. I also really liked the spices that were used, which made the chili sweeter, which is a lot different from its spicier cousin, Chili con Carne.

I’ve never been to Cincinnati myself, but I can get behind their version of chili!

P.S. Have you “Liked” me on Facebook yet? I hope so, but in case you haven’t, give a click over on the side of this post and it’ll make me really happy.

Cincinnati Style Chili

As found in the Feb 2011 Bon Appetit issue

  • 4 tbsp olive oil, divided
  • 3 cups chopped onions
  • 6 garlic cloves, finely chopped
  • 3lbs ground lamb
  • 2 tbsp unsweetened cocoa
  • 1.5 tsp ground allspice
  • 1.5 tsp ground cinnamon
  • 1.5 tsp cayenne pepper
  • 1/4 tsp ground cloves
  • 4 2/3 cups beef broth, divided
  • 1/3 cup tomato paste
  • 3 tbsp apple cider vinegar
  • 1.5 tbsp chili powder
  • 1 tbsp dried oregano
  • 1 tbsp packed brown sugar
  • 1 tbsp Worcestershire sauce
  • 4 tbsp fresh parsley, divided
  • 1 lb spaghetti, cooked
  • 2 15-oz cans kidney beans
  • 1 cup chopped gouda cheese

Heat 2 tbsp oil in skillet over medium heat. Add onions and cook about 10 minutes. Add garlic and cook additional minute. Add lamb and cook until browned. Add cocoa, allspice, cinnamon, pepper and cloves and stir another 3 minutes. Stir in 4 cups of broth, tomato paste, vinegar, chili powder, oregano, brown sugar and Worcestershire sauce .

Bring to a boil and reduce to medium-low heat. Simmer uncovered for about an hour, until thickened. Spoon off the fat every couple of minutes. Stir often.

Thin the broth with the remaining broth. Stir in 2 tbsp parsley.

In a large bowl, combine the spaghetti and the beans along with remaining 2 tbsp oil. Season with salt and pepper.

Place individual bowls of spaghetti, pile the chili, and then add additional chopped onions and gouda cheese.

Old Fashioned Pierogi

22 Nov

Wikipedia just told me that sour cream is served with sweet perogi while savory pierogi are served with bacon fat or bacon bits. I knew it was a good idea to marry a Polish boy. I asked said boy one weekend that I wanted to make pierogi. His eyes lit up like it was Christmas. I asked him what kind he wanted.

“Cheese.”

“Anything else?”

“No.”

“Oh, ok.”

Yeeeeeeeeeeah.

I was surprised at how easy they were to make. I was scared for some reason that they wouldn’t come out right, but I get scared a lot when I cook or bake.

Traditional Potato & Cheese Pierogi

Source Recipe Here

Dough Ingredients:

  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 2 eggs
  • 1/3 cup water

Filling:

  • 1 lb russet potatoes, peeled and cubed (I didn’t peel them in this recipe and I should have. Whoops)
  • 3oz (or more, I’m not looking, promise) grated cheddar cheese
  • salt/pepper
  • 1 tbsp dried chives

To make dough combine flour and salt. Add beaten eggs and water. Mix dough until it comes together and can form a ball. Wrap ball in plastic wrap and place in fridge for at least 30 minutes.

Hello Mr. Dough Ball

Next, make the filling. Boil potatoes until soft. Mash with grated cheese, chives and salt/pepper. Take a big spoonful and immediately consume. Add more cheese. Lots of cheese.

Try not to eat all of it

Here comes the fun part. If you have a Polish (or Eastern European) husband, make sure he helps you with this part. Generously flour a cutting board or counter top with flour. Roll ball of dough into a cylinder. Cut it in half and roll them both out so you can make 12 dough balls from each cylinder. Just keep cutting the dough in half until you do that.

Pillowy goodness

Flatten the little dough balls with the palm of your hand. Husband can do this part. Then, using your fingers, spread the dough out, like you’re making a mini pizza. Repeat with all the dough balls. Then place an extra large tablespoon of the potato mixture and place in the middle of your mini pizza. Fold pierogi in half and using a fork crimp the edges. It’s ok if some of the mixture leaks out, it’s not fragile like other types of dumplings.

 

To cook the pierogi bring a big pot of boiling water to boil. Again, spousal support is needed here. Place saute pan on another burner and add a lot of butter to the pan. Boil 4-5 pierogi in water until they float to the surface then place in the saute pan and cook on both sides until golden deliciousness. Repeat with the rest.

Serve with some sauteed onions and in this case, German mustard. Bacon fat optional.

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