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Four-Way Cinci
PAIR WITH
Gluten-Free Corn Muffins
(PAGE 167)
Blue Corn and Maple Skillet Bread
(PAGE 152)
This thick, meaty version of chili comes from Ohio, where it is served over pasta and topped with cheese, chopped onions, and sour cream. It’s called four-way because you count one “way” for each additional ingredient, besides the chili. It’s a fun approach to serving chili, but what I really love about “Cincy chili” is the deep, woodsy flavors that come from allspice, ci
Since this dish is all about the spices, high-quality chili powder is key for the best results. I recommend Gebhardt’s chili powder for bright chile pepper flavor or Penzeys Chili 9000 blend; both are available online. I often crumble corn muffins
(see page 167)
over the top of the chili in lieu of serving it over pasta, in which case the meal is gluten-free
.
SERVES
6 TO 8
ACTIVE TIME
12
MINUTES
TOTAL TIME
50
MINUTES
1 lb [455 g] 90 percent lean ground chuck beef
2 Tbsp extra-virgin olive oil
1 large yellow onion, finely chopped
3 medium garlic cloves, minced
2 Tbsp chili powder
1 Tbsp ground cumin
1
1
/
2
tsp ground allspice
1 tsp ground ci
One 28-oz [800-g] can crushed tomatoes with the juice
3 cups [515 g] cooked beans
(see page 19)
or two 15-oz [425-g] cans pinto or kidney beans, rinsed and drained
2
1
/
2
cups [600 ml] beef broth
(see page 18)
1 Tbsp unsweetened cocoa powder
Sea salt
Freshly ground black pepper
6 oz [170 g] short pasta, such as rotini or elbow macaroni (optional)
1
1
/
2
cups [120 g] grated Cheddar cheese
1
/
2
cup [120 g] sour cream
1.
Adjust the oven rack so it is 6 in [15 cm] below the heating element and preheat the broiler on high.
Line a rimmed baking sheet with aluminum foil.
2.
Spread out the ground beef in an even layer on the prepared baking sheet.
Broil, stirring the meat with a spatula once or twice (leave the beef in big chunks for the best texture), until the meat is browned all the way through, about 10 minutes.
3.
Meanwhile, start the chili.
Heat the oil in a large soup pot or Dutch oven over medium heat.
Add all but
1
/
2
cup [70 g] of the onion to the pot and sauté until translucent, 5 minutes.
Add the garlic, chili powder, cumin, allspice, and ci
Add the tomatoes, beans, beef broth, and cocoa powder and stir to combine.
4.
Transfer the beef to the pot with a slotted spoon and discard the fat left on the baking sheet.
Reduce the heat to low, cover the pot, and cook, stirring occasionally, until the flavors have melded, 30 to 40 minutes.
Season with salt and pepper.
5.
While the soup is simmering, cook the pasta according to package instructions, if using.
6.
Divide the pasta among six bowls.
Top each serving with the chili, reserved onions, cheese, and sour cream.
Serve immediately.
GET AHEAD:
This freezes well, so you may want to make a double batch. If you do, broil the meat in two batches so that it cooks evenly. Store in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 4 days or in the freezer for up to 3 months.