WFDT

Vodka and V8 fruit fusion

quote:

---

Vodka and V8 fruit fusion

---

We have a clear winner at this point.

Reverse Sear NY strip. A little overcooked for y'all's liking i'm sure. A solid medium but good nonetheless

Potato soup

Green salad
Spinach, Garlic, Onion and Squash pizza

Carnitas (pork) tacos

What is Cincinate chili? (Sp)

Shrimp remoulade salad

quote:

---

What is Cincinate chili? (Sp)

---

Regional chili from Ohio. Crazy combination of ingredients but I love it. Served on spaghetti with cheddar cheese, onions, and... if you like, beans.

Most people are kind of meh about it until they try it. Then they love it. My SO is from the deep south, but after the first time that I convinced him to try it, well, he's not turning it down.


CINCINNATI CHILI

Mix 2 lbs. raw ground beef into 1 quart of water in a large pot. Bring to a low boil, then slowly simmer for 30 minutes.

Tips: Use a pot or heavy Dutch oven pan like the kind you'd make a big batch of soup in. Use a big metal whisk to break up the beef in the water. The beef doesn't need to be extra lean because you're going to pull the fat off later, after the chili is cooked and chilled. This recipe actually works better if you *don't* use lean beef. The mixture will look pink and kind of gross when you first start simmering it -- don't worry, it will slowly turn brown.

Then add:

2 medium onions, finely grated (see tip below to make this easy)

4 cloves garlic, crushed

2 8-oz cans tomato sauce

1 teaspoon (tsp) ground cinnamon

1 tsp ground cumin

1/2 tsp ground cayenne pepper

1 1/2 tsp salt

2 tsp Worcestershire sauce

4 tablespoons chili powder

2 tablespoons vinegar

Tips: It's no fun grating onions by hand. It requires many saltine crackers on the tongue to avoid a flood of tears down your shirt. So, here's the easy way: Prep the onions just by peeling them and quartering them. Just peel the garlic. Then, just put all of the above ingredients in your blender (the tomato sauce adds plenty of liquid). Blend until there are no big onion pieces left. Done. No tears, or at least few, anyway. I always do it this way nowadays -- my own innovation.

Finally, add:

5 whole allspice

5 whole cloves

1 large bay leaf

1/2 oz. bitter baker's chocolate (unsweetened kind)

Bring to a boil, reduce heat, simmer slowly, uncovered for 3 hours.

Tips: The smell will absolutely pervade your house. Be prepared. It smells great, but it might put off staunch vegetarians. If vegans are visiting, put on a powerful exhaust fan in the kitchen. Otherwise, enjoy. Stir occasionally so it doesn't stick on the bottom. Keep the heat really low. If it starts to seem too thick after a couple of hours, add a little water. Toward the end of the cooking time, don't stir it a lot. You want the grease to rise to the top in the fridge.

Refrigerate overnight

Tips: You don't have to do this but I highly recommend it. The flavors blend wonderfully, the whole batch improves, and you're able to remove the fat and make it healthier. If you eat it the day you make it, it's going to be pretty greasy. And you'll kind of screw up the grease rising to the top business. It's hard not to eat it because you smell it all day. Delayed gratification -- it's worth it. And it's really nice to have it for a party because you do all the work the day before.

Skim cold, congealed fat off the top. Heat to serve. Take out the bay leaf.

Tip: You can also take out the whole cloves and allspice, but I usually don't. Too much fishing around, and anyway, if they bother anybody, they can be removed while eating.

Serve chili by itself, with oyster crackers, with cheddar cheese and onions, over spaghetti, on hot dogs, or any combination thereof.

LINK