Thursday, March 01, 2007
Cincinnati Chili
Here's another one from the March 07 issue of Cooking Light. It was WONDERFUL and really quick and easy! :)
Cincinnati Chili
From
"At a Cincinnati reunion, we tried the city's famous cinnamon-laced chili over noodles with toppings. For our twist, we made an Indian spice mix--garam masala--with plenty of cinnamon spiked with black peppercorns." -KKD
Cooking spray
1/2 teaspoon salt, divided
1 1/2 pounds ground sirloin
1 1/2 cups plus 3 tablespoons chopped onion, divided
2 teaspoons minced garlic
1 tablespoon canola oil
2 teaspoons garam masala
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
2 tablespoons tomato paste
1 cup water
2 tablespoons red wine vinegar
1 (28-ounce) can diced tomatoes, undrained
2 (15.5-ounce) cans dark red kidney beans, rinsed, drained, and divided
1 (15.5-ounce) can light red kidney beans, rinsed and drained
1/2 cup chopped fresh flat-leaf parsley
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and beef to pan; cook 6 minutes or until browned, stirring to crumble. Transfer beef to a small bowl; keep warm.
Reduce heat to medium; recoat pan with cooking spray. Add 1 1/2 cups onion to pan; cook 4 minutes, stirring frequently. Add garlic to pan; cook 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, oil, and the next 4 ingredients (through nutmeg) to pan; cook 1 minute or until fragrant, stirring constantly. Add tomato paste; cook 1 minute. Add 1 cup water, vinegar, and tomatoes to pan; bring to a boil. Reserve 1/2 cup dark red kidney beans. Add beef, remaining dark red kidney beans, and light red kidney beans to pan; cover, reduce heat, and simmer 30 minutes. Ladle 1 1/4 cups chili into each of 8 bowls. Top each serving with 1 tablespoon remaining dark red kidney beans, about 1 teaspoon remaining chopped onion, and 1 tablespoon parsley.
Yield: 8 servings
NUTRITION PER SERVING
CALORIES 276(20% from fat); FAT 6g (sat 1.7g,mono 2.7g,poly 1g); PROTEIN 26.5g; CHOLESTEROL 45mg; CALCIUM 97mg; SODIUM 755mg; FIBER 9.1g; IRON 4.2mg; CARBOHYDRATE 31.7g
Cincinnati Chili
From
"At a Cincinnati reunion, we tried the city's famous cinnamon-laced chili over noodles with toppings. For our twist, we made an Indian spice mix--garam masala--with plenty of cinnamon spiked with black peppercorns." -KKD
Cooking spray
1/2 teaspoon salt, divided
1 1/2 pounds ground sirloin
1 1/2 cups plus 3 tablespoons chopped onion, divided
2 teaspoons minced garlic
1 tablespoon canola oil
2 teaspoons garam masala
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
2 tablespoons tomato paste
1 cup water
2 tablespoons red wine vinegar
1 (28-ounce) can diced tomatoes, undrained
2 (15.5-ounce) cans dark red kidney beans, rinsed, drained, and divided
1 (15.5-ounce) can light red kidney beans, rinsed and drained
1/2 cup chopped fresh flat-leaf parsley
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and beef to pan; cook 6 minutes or until browned, stirring to crumble. Transfer beef to a small bowl; keep warm.
Reduce heat to medium; recoat pan with cooking spray. Add 1 1/2 cups onion to pan; cook 4 minutes, stirring frequently. Add garlic to pan; cook 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, oil, and the next 4 ingredients (through nutmeg) to pan; cook 1 minute or until fragrant, stirring constantly. Add tomato paste; cook 1 minute. Add 1 cup water, vinegar, and tomatoes to pan; bring to a boil. Reserve 1/2 cup dark red kidney beans. Add beef, remaining dark red kidney beans, and light red kidney beans to pan; cover, reduce heat, and simmer 30 minutes. Ladle 1 1/4 cups chili into each of 8 bowls. Top each serving with 1 tablespoon remaining dark red kidney beans, about 1 teaspoon remaining chopped onion, and 1 tablespoon parsley.
Yield: 8 servings
NUTRITION PER SERVING
CALORIES 276(20% from fat); FAT 6g (sat 1.7g,mono 2.7g,poly 1g); PROTEIN 26.5g; CHOLESTEROL 45mg; CALCIUM 97mg; SODIUM 755mg; FIBER 9.1g; IRON 4.2mg; CARBOHYDRATE 31.7g
