Featured Recipe
Twisted Cincinnati Chili
By Kate
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A spiced ground beef sauce with a tangy kick, simmered low and slow. Used traditionally over noodles but flexible as a topping for rice or baked potatoes. Shifts classic Skyline chili by swapping apples cider vinegar for sherry vinegar and tomatoes for fire-roasted diced. Ground pork instead of beef adds deeper umami. Cinnamon and allspice add warmth while cayenne brings subtle heat. A bay leaf infused low simmer melds flavors, thickens, and sharpens edges. Ideal for those who want that classic chili tang with a slight smoky twist and a richer spice profile.
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Prep:
15 min
Cook:
Total:
Serves:
8 servings
chili
ground pork
Cincinnati cuisine
comfort food
Introduction
Ground pork hitting hot pan. Sizzling fat, popping sounds. Breaking meat into craggy bits, letting edges turn a deep copper brown, that’s flavor. Throw in raw onions, softening, just losing that raw bite. Garlic follows, that quick aromatic waft fills kitchen. Toss all in pot; add broth, smoky fire-roasted tomatoes—not plain ones. Dark rich scents of cumin, cinnamon, cloves ascends, bay leaf dropping into stew like secret agent. Low simmer, barely a whisper of bubbles, stirs hourly. That slow murmur of melding flavors, patience pays. Tangy vinegar cuts richness, browning sugar tames sharp edges. Classic Cincinnati sauce with a smoky streak and porky depth. Noodles soak it up, cheese melting into pockets of creaminess, fresh onions crunch on top. Comfort in a bowl, no fluff.
Ingredients
About the ingredients
Swapping ground pork softens the texture and adds subtle sweetness; lean ground beef or turkey work if you want less fat. Fire-roasted diced tomatoes give smoky undertones—if canned plain tomatoes only, toss in a pinch of smoked paprika. Sherry vinegar steadies the acid punch better than apple cider but either keeps sauce bright. Brown sugar calms the vinegary bite. Worcestershire sauce isn’t just flavor; it boosts umami and layers depth. Bay leaf crucial but note: remove before eating or leaves impart bitterness. Spices can be adjusted to taste; allspice and cloves potent—go easy or spice overpower. Use fresh garlic and onion for aroma, or dried powders if pressed but fresh always better. Ground cumin and cinnamon essential—skip one, and chili feels incomplete. If fat collects excessively during browning, drain but leave some—it dissolves spices better and enriches sauce.
Method
Technique Tips
Heat meat in large skillet until browned and crispy edges form—that’s your flavor base. Breaking meat uniformly prevents chewy chunks and spreads flavor surface area. Add onions early enough to sweat them soft and sweet but not caramelized; garlic last because it burns quickly. Transfer contents to ovenproof pot for steady low heat; a Dutch oven helps distribute the temperature and prevents hot spots. Add liquids and all spices, stirring to combine thoroughly, avoiding clumps, especially from powdered spices. Keep heat low: simmering barely bubbling allows flavor compounds to marry without evaporating moisture too quickly. Stir sparingly—too much agitates liquid and slows thickening but avoid scraping bottom often to prevent scorching. Removing bay leaf is non-negotiable—forgotten leaves we’ll bitterize your dish. Final seasoning adjustment critical—taste after an hour and tweak salt, acid or heat. Serve over pasta to hold spicy, thin sauce well. Cheese melts into warm noodles, beans add bite, onions provide crunch—layer for textural contrast. Refrigerate leftovers in airtight container; flavors intensify after a day.
Chef's Notes
- 💡 Browning meat is key. High heat, crispy bits are flavor. Don't rush it. Aim for deep, rich color. If pan too hot, slow it down. Don't burn.
- 💡 Onions and garlic—add onion early, softening it. Translucent is the goal, not brown. Garlic last, burns quick. Move fast, aroma is your cue.
- 💡 Beef broth or chicken broth works; go with what’s handy. Cans here—fire-roasted tomatoes deliver depth. Plain? Don't skip the smoked paprika.
- 💡 Simmer low, barely bubbling. Stir every 15 minutes—watch for sticking. Thin sauce? Let it cook down harder at end, but not too long.
- 💡 Bay leaf is crucial. Remember to remove before serving. Left in? Your taste goes bitter. Adjust acidity—vinegar or sugar tweaks help.
Kitchen Wisdom
What if sauce is too thin?
Simmer longer, let it reduce, thicken. If desperate, add cornstarch. Watch for burning at bottom.
How to store leftovers?
Airtight container preferred. Keeps flavors for days. Reheat gently or leftover chili feels dry.
Alternatives for ground pork?
Lean beef works, turkey too. Bison offers flavor, but adjust spices a bit if using lamb.
What if it’s too spicy?
Balance with sugar or more tomatoes. Don’t panic—add more broth. Just taste as you go.
