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|
|Calories from Fat: 221 (60%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 366
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