One of the hallmarks of Cincinnati Chili is the wisp-thin tangle of shredded cheese that graces the top of the chili or cheese Coney. To produce cheese with this perfect airy texture, chili restaurants use industrial-strength cheese shredders, but where does that leave the home cook? We found that the best way to re-create these gossamer strands of cheddar, provided the cheese is well chilled, is to use the fine holes of a box grater. To get the longest, thinnest strands possible, grasp the refrigerated cheese and run it down the length of the box grater in a slight arcing motion; this way the shreds will run the entire length of the block of cheese.
1. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar, and sugar.
2. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt and serve. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)
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Serving Size: 1 Serving (334g) | ||
Recipe Makes: 6 | ||
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Calories: 366 | ||
Calories from Fat: 221 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.5g | 33 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 76.2mg | 23 % | |
Sodium 719.7mg | 25 % | |
Potassium 847.2mg | 22 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 9.7g | ||
Protein 24.1g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 366
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