This chili was actually supposed to be a homemade version of Cincinnati chili. However, as I was making the chili I realized I was all out of ground cumin! I use cumin a lot, so I just assumed I had some. I also didn’t have an onion. How does this happen? However, I was committed to having chili for dinner so I made some substitutes that changed this Cincinnati chili into some other delicious style chili. Maybe I’ll call it Elizabeth Chili. That’s easy enough.
I’m hoping that I eventually get paired up with a foodie pen pal in Cincinnati. Before I went to law school my dad and I drove cross-country to Ohio to help my cousin move into college. While we were there we packed the car with our favorite foods: goetta, bratwurst, barbecue sauce, Big Boy sauce, and a flat of cans of Skyline Chili. The chili almost made it through my 3 years of law school. But now that I’m out.. I need more. And it costs way too much to have it shipped from Skyline. If you’re reading this and you’re a foodie pen pal of mine, please send me Skyline Chili.
If you’re reading this and you’re going to be a foodie pen pal of mine and you don’t live in Cincinnati, you can also send me chili that’s local to you if there’s some special kind. The one thing is I can’t eat beans. I mean, I love beans. But I can’t eat them.
Now, if a future foodie pen pal of mine reads this or not, I’ll never know.
I just need to remember to tell March’s Foodie Pen Pal to send me chili.
I’m super excited for my next box though for February. I’m expecting it to be great.
In the mean time, I should keep experimenting with chilis. And hopefully I can eventually make this version with the correct ingredients. Though.. I clearly liked my version enough to share with you. Without further ado, here is the recipe.
Curry Chili over Noodles with Cheese
(the base recipe)
1 lb ground beef
3 cloves garlic, minced
8 oz tomato sauce
2 cups beef broth
2 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
1/2 tsp salt
3 tbsp chili powder
1/2 tsp curry powder
pinch cumin seeds
1/4 tsp allspice
2 tbsp unsweetened cocoa powder
1/4 tsp cayenne pepper
12 oz uncooked spaghetti noodles
1 cup Cheddar cheese, shredded
1. Brown the ground beef and garlic together in a deep pot. Drain the grease and add the broth. Simmer for 10 minutes.
2. Add the Worcestershire sauce, vinegar, salt, chili powder, tomato sauce, curry powder, cumin seeds, allspice, cocoa powder, and cayenne pepper. Simmer for about a half hour, though the longer you simmer the better.
3. Bring a pot of water to boil. Cook the noodles according to package directions. Once cooked, drained.
4. Serve the chili on top of the noodles. Cover with cheese.
* serves 4
* shared with Weekend Cooking