Wednesday, October 6, 2010

A Take on Cincinnati Chili - Gluten and Dairy Free

I am in no way saying that this is anything close to the real Cincinnati Chili that you can get at say Skyline.  However, it is yummy and very different than regular chili.  There are many versions of how to serve Cincinnati chili.  I like mine served over Tinkyada pasta then topped with Daiya Cheddar and fresh chopped onions.

A Take on Cincinnati Chili

6 cups water
1 1/2 lbs lean ground beef
1 large onion, finely minced or grated
2 - 8 oz cans tomato paste
4 tbs ketchup
2 tbs apple cider vinegar
1 tbs soy sauce (La Choy is gluten free)
1 tbs Worcestershire sauce
3 tbs brown sugar
2 tbs chili powder
2 tbs paprika
1 tbs garlic powder
1 tbs cocoa powder
1/2 tbs cumin
1 tsp cinnamon
1/2 tsp cayenne
1/2 tsp allspice, ground
1/4 tsp cloves, ground
1/2 tbs salt (adjust as you like)

2 lbs hot cooked Tinkyada Spaghetti Noodles (or gluten free pasta of your choice)
1 large sweet onion, chopped (optional)
1 package of Daiya Cheddar (optional)
1 can kidney beans, drained and warmed (optional)

Place the ground beef and onions in a large pot along with the water.
Bring to a boil.
Stir or even whisk to break the meat up into a very fine consistancy.
Add the tomato paste and remaining ingredients to the pot.
Reduce heat to a simmer and continue to cook for at least 30 minutes; however, longer is better as with most chili.  You may need to partially cover the pot if you plan to simmer for over an hour.
Serve as desired with the toppings.

1 comment:

  1. OH Yummy, sounds great over pasta. I have to try this one soon!


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