Coneys!!

[walton_eats]

I hadn't made Cincinnati Chili in forever, so I got out the cast iron pan and opened my spice cupboard. The house smells marvelous and we ate too much!






(Yes, I spelled Cincinnati incorrectly. Deal :P.)


CINCINNATI CHILI

1 lb Ground Chuck (I actually use ground sirloin)
2 Medium Onions, chopped
2 Cloves Garlic, minced
1 cup Tomato Sauce
2 Tbs Ketchup
1 cup Water
1 Tbs Red Wine Vinegar
1 Tbs Chili Powder
1 Tbs Paprika
1 Tbs Honey
½ oz Unsweetened Chocolate, grated
½ tsp Ground Cumin
½ tsp Turmeric
½ tsp Marjoram
½ tsp Allspice
½ tsp Nutmeg
½ tsp Cinnamon
½ tsp Ground Cloves
½ tsp Ground Mace
½ tsp Coriander
½ tsp Cardamom
½ Bay Leaf – crumbled
1 tsp Salt









Put all dry ingredients together and set aside. Salt a large cast-iron skillet. Turn heat up to medium and add meat. Cook until meat is mostly browned. Drain off fat. Add onions and garlic. Continue cooking for a few minutes. Add tomato sauce, ketchup, water, honey and vinegar. As mixture begins to boil, add everything else. Adjust spices to taste. Cover and simmer for about an hour. Adjust with spices as necessary. Add tomato juice if it gets too dry.



Classic Servings
3-way
Hot thick spaghetti covered with Chili and topped with a blanket of mild cheddar cheese.
4-way
Cover above with diced onions
5-way
Add red beans to a 4-way

Coney – hot dog in a steamed bun topped with a dab of mustard, chili and chopped onions

Cheese Coney – A Coney with a blanket of mild cheddar cheese