Страница 62

Four-Way Cinci

PAIR WITH

Gluten-Free Corn Muffins

(PAGE 167)

Blue Corn and Maple Skillet Bread

(PAGE 152)

This thick, meaty version of chili comes from Ohio, where it is served over pasta and topped with cheese, chopped onions, and sour cream. It’s called four-way because you count one “way” for each additional ingredient, besides the chili. It’s a fun approach to serving chili, but what I really love about “Cincy chili” is the deep, woodsy flavors that come from allspice, ci

Since this dish is all about the spices, high-quality chili powder is key for the best results. I recommend Gebhardt’s chili powder for bright chile pepper flavor or Penzeys Chili 9000 blend; both are available online. I often crumble corn muffins

(see page 167)

over the top of the chili in lieu of serving it over pasta, in which case the meal is gluten-free

.

SERVES

6 TO 8

ACTIVE TIME

12

MINUTES

TOTAL TIME

50

MINUTES

1 lb [455 g] 90 percent lean ground chuck beef

2 Tbsp extra-virgin olive oil

1 large yellow onion, finely chopped

3 medium garlic cloves, minced

2 Tbsp chili powder

1 Tbsp ground cumin

1

1

/

2

tsp ground allspice

1 tsp ground ci

One 28-oz [800-g] can crushed tomatoes with the juice

3 cups [515 g] cooked beans

(see page 19)

or two 15-oz [425-g] cans pinto or kidney beans, rinsed and drained

2

1

/

2

cups [600 ml] beef broth

(see page 18)

1 Tbsp unsweetened cocoa powder