Organic Grass-Fed Cincinnati Chili My Way
Organic Grass-Fed Cincinnati Chili
Cincinnati Chili has been on my mind lately; why not make it organic and grass-fed? That’s right! It’s time to make this classic a bit more dense in nutrients: Organic Grass-Fed Cincinnati Chili My Way! The slightly cooler weather makes everyone want to make chili; this one is different! The spices are unusual and it is served on….spaghetti!!
The dish is something of a cult favorite, and everyone has their own version of the correct way to make, and eat it, but some things remain constant.
First of all, it was invented by a man from Macedonia in 1922. He wanted to boost sales in his Cincinnati restaurant.By creating this chili, he has made a place for himself in culinary and Cincinnati history. The spices are part Greek, part Middle Eastern and part Hispanic…then you add spaghetti and cheddar cheese for a totally International dish! It can be addictive…beware!
Apparently, in Cincinnati, they order the chili by number, 2 way, is chili and spaghetti, 3 way, is chili, spaghetti and cheese, 4 way, is with onions added, and 5 way, is with kidney beans. Oyster crackers are often served with it too, to sop up the chili which is less thick than Tex/Mex chili. ( I let mine thicken a bit for the Pasticcio)
My way is with our White Picket Produce veggies, local grass-fed beef from Sarasota Beef Co. and local Vegan veggie pasta, and it is a delicious hearty meal. I had to give it an Italian name because it is made like baked ziti or lasagne with different ingredients, and sounds gourmet. You can simply call it Organic Chili Pasta Bake if you prefer!
Organic Pasticcio di Cincinnati Chili
1 medium organic onion, chopped
1 pound grass-fed ground beef
2 cloves organic garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon chipotle powder
1/2 teaspoon salt
1 1/2 tablespoons unsweetened cocoa powder
2 cups organic tomato sauce or crushed tomatoes
1 tablespoon Worcestershire (or Tamari)
1 tablespoon cider vinegar
1 cup beef broth
In a large skillet, saute onion, ground beef, garlic, and chili powder on medium heat, until ground beef is slightly cooked.
Add allspice, cinnamon, cumin, chipotle pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and beef broth. Reduce heat to low and simmer, uncovered, 1 hour or until thick and flavor is robust. Remove from heat. ( I increased the chipotle and used some Aleppo Pepper too. I like it spicy)
½ pound Vegan Veggie Earth Mix Penne
Cook pasta as directed on package, about 8 minutes. Drain.
Drain and rinse a can of Small Organic Red Kidney beans.
Chop additional onion, about 3/4 cup
1 cup shredded organic yellow cheddar cheese
Preheat oven to 400.
In a baking dish, layer a little chili. Add about ½ pasta, beans, ½ cup onions and ½ cheese. Top it with remaining pasta, chili, then, remaining cheese.
Bake for about 30-40 minutes until bubbly, and cheese is melted. Top with remaining onions before serving.
Organic potatoes are one of our veggies this week! Yum! Baked, Roasted with Rosemary and Garlic, Soups, Stews, and everyone’s favorite, Mashed Potatoes in all its forms!
On a lighter note, let’s try some Organic Potato and Broccoli Salad with Lemon Vinaigrette, a no recipe, recipe, my favorite!
Steamed or boiled organic potatoes, cut into chunks
Organic Broccoli, steamed (including stems!)
Organic Tomato chunks or halved grape tomatoes
Arrange all ingredients on a plate or platter.
Small amount: 3 tablespoons oil, 3 tablespoons organic lemon juice, sea salt and pepper
Larger amount: 1/4 cup olive oil, 1/3 cup organic lemon juice, sea salt, pepper
Whisk ingredients together. You may toss in some fresh herbs like thyme, oregano, basil, parsley or rosemary, or, some capers for tang.
Add protein to make this a main dish: Tuna (in oil preferred for flavor) or Garbanzo Beans are good choices.
Caldo Verde A Portuguese Potato and Collard Soup with Linguica: use kale in place of collards and try one of the Bison Sausages
Bagna Cauda A Roasted Seasoned Vegetable Dish with Peppers and Potatoes. Use Broccoli in place of Cauliflower
Feta Mashed Potatoes. Here they were used to top stuffed Portabellas with Swiss Chard, but no reason not to eat them as is…in fact when I make them, I make extra to do so!!