A few weeks ago I whipped up our weeknight dinner between my carpooling duties and overseeing homework hour. When I wearily sat down to devour my plate of goodness for dinner, I was brought back to a very nostalgic place and time. My warm bowl of chili took me back to the fond feelings of love and support our family experienced when we brought home our baby girl, Berkley.
Not only were we showered with gifts and parties before she arrived, I think we had six Baby Showers in total, but after her birth we were also blessed with meals for almost entire month! I kid you not. (It almost made me want to get pregnant again, almost.)
My dear neighbor Carolyn walked this meal, Cincinnati Chili, across the street to me and I loved it from first bite. As soon as I could, I asked Carolyn for the recipe and I’ve been making it regularly ever since.
Berkley is now almost ten, and when I serve up this chili I’m transported back to that wonderful and beautiful season. A season where our family of five felt extremely nurtured. A season that had it’s fair share of chaos and transition, after all Berkley was our third baby.
I’ve simplified the recipe just a bit, which is what I tend to do because the soccer practices just keep on a coming. And for more (easy) dinner recipes with free printables click here.
Cincinnati Chili (Serves 4-6)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 lb ground beef
- 2 tsp all spice
- 1/2 tsp red pepper
- 1 tsp ground cumin
- 2 tbsp chili powder
- 1 tsp ground cloves
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp Worcestershire sauce
- 1/4 ounce dark, 70% chocolate
- 1 bay leaf
- 1 tbsp vinegar
- 2 8 ounce cans tomato sauce
- 2 15 ounce cans diced tomatoes
- 8 ounces uncooked pasta
Directions:
In a large skillet over medium heat add the onion and garlic, with a little olive oil, and cook for a few minutes. Then add the ground beef. Cook until beef is thoroughly cooked. Combine the spices (all spice through the cinnamon) together in a small bowl, then add to the beef/onion/garlic combo. Mix well over low heat. Lastly, add the Worcestershire sauce, dark chocolate, bay leaf, vinegar, tomato sauce, and diced tomatoes to the pan. Combine and simmer covered for 30 minutes. Serve over a bed of cooked pasta and top with shredded cheese, diced onions, and oyster crackers.
