Thursday, October 16, 2008

Cincinnati Crockpot Chili

This recipe has a twist of cinnamon that makes it unique!

Cincinnati Chili Crockpot Recipe

Brown in a large pan:

1-2 lbs ground beef (you can use ground turkey)
1 medium-size yellow onion
1/4 cup minced garlic

Place in crockpot:

ground meat mixture (above)
1/2 cup chopped celery
2 Tablespoons chili powder
1 Tablespoon paprika
1/2 teaspoon dried, crumbled basil leaves
1/2 teaspoon dried, crumbled oregano leaves
1/2 teaspoon dried, crumbled thyme leaves
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried, crushed red pepper (found in spice section)
1/4 teaspoon ground all-spice
1 28-oz can peeled tomatoes in puree/juice, undrained (pour juice in with tomatoes)
1 8-oz can tomato sauce
1/2 cup water

Cook on low for 7-9 hours or on high for 4-5 hours (I prefer low for longer). All the spices blend better if it cooks for longer time, at a lower temperature. Add, after cooked, right before serving, or offer on the side, and let people add as they like: shredded cheesekidney beans chopped, yellow onions.

Contributed by: Becki Cutler

"Chili represents your three stages of matter: solid, liquid, and eventually gas."