Chili Cookoff

Once again, I did not even come close to winning the Annual SuperBowl Chili CookOff. Booo! Personally, I think it tasted fine - but most people think that plain is better than fancy. The tomatoey ones always seem to score highest!

Here is my losing recipe - adapted from Epicurious.






Danielle's Cincinnati Chili

3 onions, chopped
2 green peppers, chopped
chopped6 garlic cloves, minced
3 tablespoons vegetable oil
1.5 lbs hot pork sausage
1 pound ground beef chuck
1/3 cup chili powder
2 T chili flakes
1 T tabasco sauce
1 T cocoa powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried orégano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1 bay leaf
3 cups water
a 16-ounce can tomato sauce
large can of crushed tomatoes
2 tablespoons white wine vinegar
2 tablespoons molasses
1 tablespoon brown sugar
1 can of kidney beans
1 can of black beans

In a large heavy kettle cook the onions, peppers and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the beef and sausage, and cook the mixture, stirring and breaking up the lumps, until the beef is no longer pink. Add the spices and cocoa and cook the mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomatoes, tomato sauce, the vinegar, brown sugar and the molasses and simmer the mixture, uncovered, stirring occasionally and adding more water if necessary to keep the meat barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled. Discard the bay leaf and season the chili with salt and pepper. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.

Makes about 8 cups, serving 6.