Super Bowl Chili

Saturday, February 6, 2010

I am simmering a pot right now.


I love chili. I don't like it too spicy and beans are a must have when I make it. I've tried so many recipes over the years, but never found one I loved.

One evening many years ago, I saw a special about Skyline Chili on the Food Network. The chili sounded so good. When I was down in Naples, Florida in January 2005, I came across a Skyline Chili franchise near the hospital. I loved the sweetness of the spices. I knew I had to try some recipes for Cincinnati chili, which is where the chain originated. I just needed to alter them to include two some of my favorite ingredients.


None of the recipes had beans. I combined several recipes and tinkered to create my staple chili. I also like cashews in my chili and I added them to this recipe. When I bring it to parties and potlucks, there are never any leftovers.

If you can do it the night before, go ahead--it is better the next day. If not, no worried. It is still delicious!



Ingredients Listing:

2 pounds of 90% lean ground beef
1 large onion (or 1 cup of frozen chopped onions)
2 (14.5 ounce) cans of beef broth
1 (15 oz.) can tomato sauce
2 (15.5 oz.) cans dark red kidney beans
3 T. honey
1/4 cup chili powder
2 T. cinnamon
1 t. cumin
1/2 t. allspice
1/4 t. cayenne pepper
1/4 t. ground cloves
1 bay leaf
2 cloves garlic, minced
2 T. apple cider vinegar
1 1/2 T. unsweetened cocoa powder
1 cup cashew halves

To Make:


In a small skillet, add 1 T. of extra virgin olive oil. Add 1 cup of chopped onions and 2 minced garlic cloves. Brown them on low to medium heat for 6 to 8 minutes.

In a large soup pot, add 4 cups of water and 1 (14.5 ounce) can of beef broth. Add in 2 pounds of 90% lean ground beef and bring to a boil.

Simmer the meat for 15 minutes and then drain most of the liquid to at least remove most of the fat.

Now add the onions and garlic to the meat mixture. Add in one more can of beef broth, the tomato sauce, honey, 2 cans of red kidney beans (drained and rinsed), the cocoa, spices, vinegar, and bay leaf.

Bring to a boil. Simmer for 2 to 3 hours over low heat, stirring occasionally.

About 20-30 minutes prior to removing from heat, add in cashews.


Garnish with shredded cheddar, sour cream, onions, black olives, tortilla chips, or whatever you prefer. I serve with corn bread or corn muffins.


Enjoy!
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