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Friday, February 6, 2009

Cincinnati Chili

i've been to Cincinnati, OH once. it was for a week, during the height of summer. actually, i was right at the border of KY and OH. my hotel was in one state and i cross the bridge to the next building where training was and i was in the other state. not only was it hot as hades, it was a boot camp for recruiters. it wasn't like Band Camp or the Parent Trap kind of camp; it was a week long camp for ambitious and aggressive recruiter trainees from all over the country converged to do one thing and one thing only: make sure our respective home offices were well represented by our exemplar behavior and witty minds. can i say that there wasn't a day during that week that i didn't talk to my manager and basically cuss him out for sending me? thankfully, during my absence, he worked my desk and i was able to close 4 deals; a feat that paid off handsomely 6 months later when i bought my place.

now, about Cincinnati. apparently they're famous for a type of chili. i read the recipe, i liked it because it doesn't call for the use of any beans. i'm not a beans person. also, it lists chocolate as an ingredient! anything with chocolate can't be bad, right?! the taste has a sweetness to it and the raw onions gives it an extra bite. i liked it a lot and the pot i made lasted me all week. i used ground chicken, only because i don't buy ground beef normally. the first night, the sauce came out thick. as a result, the next night when i heated up the pot, i added about half a cup of water to thin it out. much better.

chili 2

Cincinnati Chili
adapted from Sounding My Barbaric Gulp

1 pound ground chicken
1 onion, minced
1 tbl of minced garlic
1/2 teaspoon red pepper flakes
2 tablespoons chili powder

3 tablespoons natural unsweetened cocoa
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon salt

2 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
15-ounces tomato sauce
1 cup chicken or beef broth
1/2 cup water

Heat a large, heavy frying pan with a tablespoon or so of olive oil over medium high heat and when hot add the beef, minced onion and garlic, and chili powder. Sprinkle in the red pepper flakes. Cook until the meat is browned.

In a separate bowl combine the cocoa, cinnamon, allspice, cumin, and salt. Add to the meat and stir fry for another couple minutes until fragrant.

Add the bay leaves, Worcestershire, vinegar, tomato sauce, broth and water. Turn heat to low and simmer for an hour, or until thickened.

** i did not add any peppers, altho i've seen recipes list the use of chipotle peppers, etc. i like my food spicy but i'm just not a fan of it being so spicy that my tongue gets numbed and i don't taste anything.

this chili can be topped with raw onions, cheese, pinto beans or oyster crackers. i just topped mine with chopped raw onions.

OH chili


  1. Wait, recruiters like head hunters? That sounds freaky stressful, and you have my admiration (again).

    Also, you own your place!? Girl, you are so ahead of the game.

    Chili looks great - love when it's made with chicken.

  2. This looks extremely delicious, as a matter of fact I just had chilli last week and it was terrible, that hormel in a can stuff. I will put this to use this weekend. Thank you for sharing.
    Also didn't know you were a recruiter, it's ton of fun, I too am in the industry of recruitment.

  3. headhunting is another term for recruiting and yes, there are times when i've had to hunt heads but not in a very long time. i think every job in today's market is stressful, unfortunately. :(

    thanks houstonwok, hopefully this recipe is more to your liking.

  4. Kevin - it is a great dish and i love that it goes so well with pasta!

  5. Kevin - it is a great dish and i love that it goes so well with pasta!