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| Cincinnati Chili |
| Serves:6 |
| In Cincinnati, chili can be served in many ways. It is usually served alone, with shredded cheddar cheese, chopped raw onions, red kidney beans (optional) and hot sauce. It can also be served on top of a Coney (small hot dogs), over spaghetti or rice and is great with cornbread. |
Origin: Tamara L. Pearsall
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Ingredients:
2 tablespoons COLAVITA Extra Virgin Olive Oil
1 cup onion, chopped
2 cloves garlic, chopped
2 pounds lean ground beef
2 cups canned heavy tomato puree
1 teaspoon salt
1 bay leaf
1 teaspoon sugar
2 teaspoon cinnamon
1 1/2 teaspoon cocoa powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
2 tablespoons chili powder (or more to taste)
1/4 teaspoon ground cayenne pepper (optional)
1 cup water (or more as needed)
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Preparation:
In a large skillet over a medium high heat, brown the meat, stirring to break up any large pieces. Remove meat from skillet and pour off excess fat. Wipe pan clean. Heat olive oil in the same pan; add the onions and garlic and saute until onions are translucent (about 4 minutes). Return the meat to the skillet, along with all remaining ingredients. Cover and simmer over a low heat for about 1 hour, stirring occasionally and adding more water if necessary. Remove the bay leaf prior to serving.
Note: For a lower fat version; substitute 2 pounds lean ground turkey for the beef. Brown the turkey meat in 1/4 cup COLAVITA Extra Virgin Olive Oil before proceeding with the recipe.
Per Serving when made with lean ground meat: 500 Calories (kcal); 37g Total Fat; (65% calories from fat); 29g Protein; 14g Carbohydrate; 114mg Cholesterol; 820mg Sodium Food Exchanges: 0 Grain (Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Per Serving when made with lean ground turkey: 396 Calories (kcal); 25g Total Fat; (54% calories from fat); 33g Protein; 14g Carbohydrate; 98mg Cholesterol; 834 Sodium Food Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
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