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Homemade Cincinnati Chili

Well, matociquala posted pictures about making chili yesterday, so I decided to go ahead and make some today. This is my first attempt at making chili, other than from a packet of Cincinnati chili spices!

I'm also going to attempt to image source links from PicasaWeb. We'll see if that works...



First, the spices:



Cinnamon powder, a Cinnamon stick, Grains of Paradise, Thyme, Chipotle Powder Mix, Basil, Oregano, Marjoram, Cayenne, Cilantro, Chili Powder, Salt ...plus, later, Maple Syrup and Molasses!



A knob of butter and the spices...all warming up together, entirely to taste. I used lot of marjoram and oregano. And I did add at least 2 tbsp of minced garlic. I ended up not using the chili powder. I did add a teaspoon of allspice.



Putting the hamburger on to brown...with some salt & pepper.



I chopped up half of a giant sweet onion and put that in to sauté with the spices. Added two more knobs of butter.



I pulled out the stock.



And poured some of the stock in. At this point, I put in a bay leaf! I then poured in the entire little bottle of maple syrup as well as a quarter cup of molasses.



Then it was time to pull out some other ingredients! I didn't have beer, so I pulled out sherry, about a quarter cup. The can of diced tomatoes (no salt added) and 2 tbsp of organic unsweetened baking cocoa!

I used added the sherry to the browned hamburger and cooked that down for a while, then added the sherried hamburger to the chili.

I then added the entire can of diced tomatoes.



And some "Nama Shoyu" - let's call it soy sauce! About a tablespoon.



I gave the chili some agave nectar - a few turns around the pot to sweeten it!





And voila!

Oh my FSM that's good. Wow. Spicy but not so spicy that I can't eat it. Lots of flavor.

I think I'm going to treat this like Cinci chili and make some pasta for it. Then, layer the chili over the pasta, and a ton of shredded cheddar over that. I think my baby ulcer is going to object.