Recipe: Cincinnati-Style Chili

In an attempt to make the most of my time pre-little one, I'm starting to make meals that I can have ready in the freezer. Most of these are meals that I've had before, so there is a certain level of comfort with how they'll turn out. First up, a favorite ever since we took a random road trip to Ohio and Kentucky last Labor Day. While we visited Cincinnati (and the Creation Museum - check out our travel blog for a review on THAT experience), we happened to dine at Skyline Chili, a must according to our Cincinnati resources. While I had their vegetarian chili in the restaurant, the following is their meat chili, an absolutely delicious meal filled with a variety of spices. Definitely try the 5-way variations - we like it inverted!

Cincinnati Chili (from America's Test Kitchen)

Ingredients
• 1 tablespoon vegetable oil
• 2 onions, chopped fine
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon allspice
• 2 cups low sodium chicken broth
• 2 cups canned tomato sauce
• 2 tablespoons cider vinegar
• 2 teaspoons dark brown sugar
• 1 1/2 lbs 85% lean ground beef

Directions
1. Saute onion in oil until soft and edges are beginning to brown. Add garlic, tomato paste, chili powder, oregano, cinnamon, salt, pepper and allspice. Stir for about a minute until spices are fragrant.
2. Add broth, tomato sauce, vinegar and brown sugar. Bring to a simmer, being sure to scrape up any browned bits on the bottom of the pan.
3. Add meat to sauce. Use a potato masher to break meat up into small pieces. Simmer just 15 minutes.
4. Serve chili over spaghetti.

For "chili five ways," top with diced raw onion, rinsed and drained kidney beans and shredded sharp cheddar.

(Vegetarian note: when using ground meatless as we did, you want to stir fry it so add it as step 1.5 rather than after all of the liquid has been added.

* To make ahead/freezer meal - Prepare the chili as directed above and allow to cool completely. Place in a freezer safe container and freeze. When ready to enjoy, defrost completely and bring to a simmer over medium low heat before serving.