Saturday, November 17, 2007

Saturday Soup 7 Fall 2007

All week, Katdoc has been mentioning. . .something about a football game? Hmmm. Wonder what that's about.

Anyway, in "honor" of Ohio State, here's an unusual meat based soup.

Cincinnati skyline


CINCINNATI CHILI

Who knows why they really serve
Chili this way in Cincinnati? But it's delicious on or off the
spaghetti. A lot of spice, without an overwhelming amount of heat in this
winner recipe. It freezes very well too.

Serves 12

Ingredients:
1 lb. red kidney beans, rinsed and picked over to remove debris
8 cups water
2 Tbsps. vegetable oil (canola or safflower is fine as well)
1 lb. ground beef
1 large yellow onion, chopped
2 garlic cloves, minced
1 (12 oz.) bottle beer
2 Tbsps. chili powder
1 Tbsp. dried oregano
1-1/2 tsps. ground coriander seeds
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. cayenne
2 bay leaves
2 tsps. kosher salt
1 (28 oz.) can whole tomatoes, diced

Method:
1. Place the beans in a large stockpot. Pour over enough water to cover and place over medium high heat. Bring to a boil, reduce heat, partially cover, and simmer for 1 to 2 hours, until the beans are tender. Drain, reserving 1 cup of the cooking liquid, and set aside until ready to use.

2. Meanwhile, heat the oil in a large stockpot over medium heat. Add the beef and cook for 5 minutes, until browned. Remove the beef from the pot with a slotted spoon, reserving the oil in pan; set aside.

3. Add the onion and garlic to the oil and sweat for 4 minutes, until tender.

4. Add the chili powder, oregano, coriander, cinnamon, allspice, cloves, cayenne, bay leaves, and salt and stir to coat. Cook for 5 minutes, until the spices are fragrant.

5. Add the tomatoes and simmer for 2 minutes.

6. Return the beef to the pot and bring to a boil. Add beer and return to boil. Reduce heat, partially cover, and simmer for 10 minutes.

7. Stir in the beans with the bean cooking liquid and simmer for 10 minutes.

8. To serve, remove the bay leaves, ladle the chili over spaghetti, and top with grated cheddar.

Please note--based on the posting time of this blog, I have no way of knowing what the outcome of the Ohio State vs. Michigan game might be.


Oh, and, um--there's another state school also playing in Michigan today. . .let me think. Oh, yes--Penn State against Michigan State (at 3:30 p.m., in case you wondered).


THE Nittany Lion

5 comments:

Jean said...

This recipes sounds so good - bet it would be nice over a fluffy baked potato, too. Really enjoying your soup posts.

ocean and forest walks said...

I guess I will have to admit it also - I really enjoy reading the recipes Donna!! (I also enjoy all the other posts that you do). I have saved some recipes and will use them this winter. This looks like a good one.

Ruth said...

I like cinnamon with meat. The spices here look tasty.

Mary said...

Chili! We need chili twice during winter months. I'll save this one!

LauraHinNJ said...

Oooh - this is one of my favorites!