Five Way Vegetarian Cincinnati Chili, because that’s the way I Iike it
It should look something like this (borrowed image). This recipe is from my mother’s file, via her next-door-neighbors (the Mulloys), and revised extensively. Kidney beans take the place of the ground beef, so if you take your Cincinnati-style chili without beans, this recipe may not be for you. Immigrant Macedonians invented this form of chili. Stop your bitching and accept it, or make chili any way you like. Five Way Vegetarian Cincinnati Chili 4 – 6 “medium” servings Chili fixings Olive oil (or other cooking oil) 2 medium yellow onions, peeled and chopped 4 cloves garlic, peeled and chopped 12 ounces of beer. Malty beers work best: Red Ale, Brown Ale, Doppelbock or Dark Lager are examples. 14 ounces of veggie stock or broth (26 ounces of liquid overall) 1 & ½ teaspoons apple vinegar 1 teaspoon Worcestershire sauce 2 tablespoons chili powder 2 teaspoons cumin 1 & ½ teaspoons allspice 1 & ½ teaspoons salt 1 teaspoon cayenne pepper 1 teaspoon cinnamon 2 bay leaves 1 tablespoon tomato paste 1 can Rotel (habanero; 10-oz) 1 can Rotel (green chili; 10-oz) 3 cans (16 oz) of dark kidney beans, rinsed Preparation Saute chopped garlic and onions in oil until tender. Add the remainder of the ingredients except kidney beans. Bring to a boil, then lower the temperature and simmer for two hours. After two hours,...Read more