Friday, February 26, 2010

Gluten Free Cincinnati Chili

In need of some spicy spaghetti sauce,
but not willing to go to Cincinnati to get it?
Well, you've come to the right place!
Today I'm sharing with you a homemade, gluten free recipe for
Cincinnati-Style Chili

I first tried this "chili" when staying with family in Cincinnati.
There are places all over serving this famous style chili and they even have it on the menu for school lunches.
What makes Cincinnati Chili, Cincinnati Chili is the use of unusual spices. 
There's more than 2 million pounds of chili consumed each year with 850,000 pounds of shredded cheese on top!  
Just like any place that has a signature dish, there are certain ways to order your Cincinnati Chili.
You can get a:
Bowl- just the chili in a bowl
2-way: Chili with spaghetti noodles
3- way: chili, spaghetti, and shredded cheddar cheese
4- way: chili, spaghetti, cheddar cheese, and sliced green onions
5-way: chili, spaghetti, cheddar cheese, green onions and kidney beans or tortilla chips
Coney-style: a hotdog topped with chili and if you want a "cheese coney" the chili is topped with shredded cheddar cheese.

So, make the chili and make your family order which way they want to eat it.
So fun and so much easier than a trip to Cincinnati!

Gluten Free Cincinnati Chili

1 lb. hamburger
1 small onion chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (14.5oz) fire-roasted diced tomatoes, undrained
1 cup root beer (A&W Rootbeer is GF)
2 T. chili powder
2 T. ketchup
2 T. minced chipotle pepper in adobo sauce (it will be about 1 pepper, I freeze the rest for later use)
1 T. ground cumin
1 beef bouillon cube
Hot cooked GF spaghetti
Optional toppings: crushed tortilla chips, chopped green onions, and shredded cheddar cheese, drained and rinsed kidney beans, or a hotdog for "coney style".

In a large sauce pan, cook the beef, onions, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, root beer, chili powder, ketchup, chipotle peppers, cumin and bouillon. Bring to a boil.

Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve over spaghetti or hot dog.
 Garnish with preferred toppings.


Post a Comment