Cincinnati Chilli
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 250 ml water
- 0.5 liter ½ coffee, stronger
- 0.5 liter ½ tomato ketchup (Hela curry ketchup, hot)
- 2 onion (s), chopped
- 1 tablespoon vinegar (red wine vinegar)
- 2 teaspoons Worcester sauce
- 2 tablespoon sugar, brown
- 2 tablespoon chilli pepper (s), dried, ground
- 1 teaspoon ground cumin
- 4 clove (s) garlic, finely chopped
- 2 tablespoon cinnamon
- 2 tablespoon allspice
- 0.5 teaspoon ½ clove (s)
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- g 1,500 minced meat, mixed or beef
- 1 bay leaf
- 1 small Tin / n kidney beans, possibly
- 1 small Can / s maize, possibly
- Cheddar cheese
Print Recipe
Pin Recipe Instructions
- Heat the coffee and ketchup in a large saucepan. Stir in the onions, vinegar, Worcester sauce and sugar. Add water according to taste (consistency).
- While bringing it to a boil, combine the ground chillies, cumin, garlic, cinnamon, allspice, cloves, salt, and cayenne pepper in a small bowl. Add the spice mixture, beans and corn to the boiling broth.
- Chop the minced meat into large pieces (squeeze briefly in the palm of your hand) and slowly add to the stock. Add the bay leaf and bring to the boil again. Reduce the heat and let the chilli simmer for 1 1/2 - 2 hours without the lid. Top up with water according to the desired consistency. Stir occasionally.
- Remove the bay leaf. Skim off excess fat if necessary. Garnish with cheddar cheese if you like. The whole thing tastes best with crispy fries.
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