Chili de Cincinnati from Ricardo

Chili de Cincinnati

It's wintertime in Ottawa: snow, freezing rain, cold. We are craving comfort food and a good chili will satisfy your cravings. I spend a lot of time in my kitchen with Ricardo watching his cooking show, reading his cookbooks or his magazines. Ricardo has become a household name in Québec. My sisters and I often asked each other which new recipe we had tried from Ricardo.

This Chili de Cincinnati has been a success in my home. Ricardo serves this chili with spaghetti, we like to eat it with tortilla chips and sweet potato fries. This chili is better the day after you make it and it freezes well.

Recipe adapted from Ricardo Cuisine

Chili de Cincinnati

1 kg lean ground beef
1 large onion, chopped
2 cloves garlic, chopped
30 ml olive oil
45 ml chili powder
5 ml ground cinnamon
5 ml ground cumin
2.5 ml allspice
2.5 ml hot pepper flakes
1 pinch ground cloves
30 ml white wine vinegar
15 ml Worcestershire sauce
750 ml water
1 can 398 ml tomato sauce
2 cans 156 ml each tomato paste
2 bay leaves
2 cloves
salt and pepper
1 can of black beans

In a large pot brown the meat with the onion in oil over med-high heat. Break up the meat. Season to taste with salt. Add the garlic and cook 30 seconds. Add all of the spices and cook for 2-3 more minutes.

Add the vinegar and Worcestershire sauce and cook for one minute. Add the water, tomato sauce, tomato paste, bay leaves and cloves. Bring to a boil, reduce the heat and simmer for 2 hours. Stir every 30 minutes. Remove the bay leaves. Add salt and pepper to taste.

Stir in on can of black beans that you have rinsed under cold water. Cook for another 10 minutes.

Serve with bread, green onions, sour cream, cheese and cilantro.

This chili freezes well for couple months.