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Receta Cincinatti Chili (Parade Magazine)
by Global Cookbook

Cincinatti Chili (Parade Magazine)
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Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 1 c. minced onions
  • 2 x cloves garlic chopped
  • 2 lb lean grnd beef
  • 2 Tbsp. unsweetened cocoa pwdr
  • 2 Tbsp. chili pwdr
  • 1 tsp grnd cumin
  • 1/4 tsp grnd coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp grnd allspice
  • 1/4 tsp grnd cardamom
  • 28 ounce plum tomatoes with juices crushed
  • 2 Tbsp. tomato paste
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. honey Salt and pepper to taste
  • 1 lb linguine
  • 31 ounce kidney beans rinsed and liquid removed
  • 4 ounce monterey jack cheese grated
  • 4 whl scallion thinly sliced

Direcciones

  1. Place the oil and onions in a heavy pot over low heat. Cook for 10 min to wilt, adding the garlic in the last 2 min. Stir often.
  2. Add in the grnd beef then raise heat to medium. Cook till browned, breaking up the lumps, about 10 min. Remove any excess grease.
  3. Add in the cocoa and spices; cook, stirring, for 1 minute.
  4. Add in the tomatoes, tomato paste, vinegar, and honey. Bring to a simmer over medium heat and cook for 20 to 30 min. Season with salt and pepper.
  5. Just before serving, cook the linguine noodles in a large pot of boiling salter water till tender, 8 to 10 min, then drain.
  6. To serve, divide the noodles among 8 shallow pasta bowls. Top with chili; garnish with the kidney beans, grated cheese, and scallions. Serve immediately.
  7. NOTES : When preparing meat for the chili, do not be light-handed with the spices; this is where the intense flavor should come from. Be sure to serve the meal in bowls piled high for a fun presentation.
  8. Scallions are used instead of regular onions because their mild flavor is more pleasing.