Cincinnatti Chili

Cincinatti Chili

2 T olive oil
1 c chopped onions
2 cloves of garlic, minced
1 lb ground beef & 1 lb ground lamb (substitute 1 1/2 - 2 pkgs Morning Star,
Boca or Quorn frozen soy crumble product. Each package is 12 oz)

2 T unsweetened cocoa powder
2 T chili powder
1 t cumin
1/4 t coriander
1/4 t cinnamon
1/4 t allspice
1/4 t cardamom

1 can (28 oz) plum tomatoes, crushed
2 T tomato paste
2 T red-wine vinegar
2 T honey
salt & pepper to taste

1 lb linguine, uncooked
2 cans (15.5 oz each) dark-red kidney beans, rinsed and drained
4 oz grated Monterey Jack cheese
4-6 scallions thinly sliced on the diagonal

Saute onion in oil in heavy pot over low heat. Cook appx 10 minutes until wilted adding garlic last 2 minutes. Add soy crumbles and brown.
Add cocoa and spices, cook, stirring for 1 minute.
Add tomatoes, tomato paste, vinegar and honey. Beans may be added at this point or may be added to individual bowls upon serving. Bring to a simmer over medium heat and cook for 20-30 minutes. Season with salt and pepper.
Just before serving, cook the linguine as directed then drain.
To serve, ladle chili over noodles in individual bowls or mix noodles with chili in large serving bowl, as preferred. Top with grated cheese and scallions.

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