I got some amazing ground beef from H&B. Instead of making something, oh, hamburger-y like hamburgers, I made chili.
I know, not the best use of flavorful ground beef. I could have done something like a really good meatloaf (not my strong suit), or Salisbury Steak, or something my Father's wife once made called a Parisian Steak.*
I made a version of Skyline Chili -- which has become synonymous with Cincinnati Chili. It's a beef base with onions, garlic, tomato and spices. Oh, a lot of spices.
Cincinnati Chili, two way
2 # ground beef
2 ea yellow onions, medium dice
4 cloves garlic, minced
2 ea pints of smashed/canned tomatoes (or two cans salt-free tomatoes-- but add 1 cup water)
1 can tomato paste
1/4 cup apple cider vinegar
1 Tbsp Worcestershire sauce
2 - 4 Tbsp chili powder
2 tsp cumin
1 tsp cinnamon
1 tsp unsweetened chocolate (powder)
1 tsp allspice
Brown ground beef. Add onions and garlic. Cook until the onions are translucent. Add tomatoes and spices. Cook for one - two hours or until flavors meld. Finish with salt to taste.
Serve with cooked spaghetti and shredded cheddar cheese (called 'two way' chili). For 'three way' chili, add small dice onions. For 'four way' chili, add beans of your choice (the authentic version uses kidney beans -- which I despise).
My friend J and I were so hungry I forgot to make a photo of the chili as it was served, but I used some of the leftovers to make an omelet.
* She'd make an oval hamburger topped with horseradish, julienne beets and a raw egg yolk. Damn it was good.