Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- Salt and pepper, to taste
- 1 package (16 ounces) elbow macaroni
- Shredded cheddar cheese, for serving
- Chopped onions, for serving
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, cook the ground beef over medium heat until browned. Drain the excess fat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the chili powder, cinnamon, cumin, allspice, cloves, and cayenne pepper to the pot and stir to combine.
4. Add the diced tomatoes, kidney beans, tomato sauce, and water to the pot and stir to combine.
5. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes. Season with salt and pepper to taste.
6. While the chili is simmering, cook the elbow macaroni according to the package instructions.
7. Serve the chili over the cooked macaroni and top with shredded cheddar cheese and chopped onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for cooking the ground beef and onion
- Simmer for cooking the chili
Serving size:
- 6 servings
Nutritional information:
- Calories: 527
- Fat: 17g
- Carbohydrates: 63g
- Protein: 32g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of beans can be used instead of kidney beans.
- Any type of pasta can be used instead of elbow macaroni.
Variations:
- Add diced bell peppers or jalapenos for extra flavor and heat.
- Use different spices to customize the flavor of the chili.
- Add a can of corn for extra texture and flavor.
Tips and tricks:
- Make sure to drain the excess fat from the ground beef before adding the onion and garlic.
- Stir the chili occasionally while it's simmering to prevent it from sticking to the bottom of the pot.
- Top the chili with your favorite toppings, such as sour cream or hot sauce.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chili in a pot over medium heat until heated through.
Presentation ideas:
- Serve the chili in individual bowls with the macaroni on the bottom and the chili on top.
- Garnish the chili with chopped cilantro or green onions.
Garnishes:
- Shredded cheddar cheese
- Chopped onions
- Sour cream
- Hot sauce
- Chopped cilantro or green onions
Pairings:
- Cornbread
- Salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Baked sweet potatoes
Troubleshooting advice:
- If the chili is too thick, add more water or tomato sauce to thin it out.
- If the chili is too thin, let it simmer for a longer period of time to allow the liquid to evaporate.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it's safe to eat.
Food history:
- Cincinnati chili is a regional dish that originated in Cincinnati, Ohio in the early 20th century.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve the chili with your favorite toppings and side dishes.
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