Chili for a rainy day

I went to Cincinnati last month and they are quite particular about their chili there. I got a ‘secret spice’ pack and set to work once I got home, although I omitted one signature ingredient – spaghetti/vermicelli which are also added to the mix by locals, but are not something I enjoy in my chili.

This week has turned into nonstop rain, and while I don’t really mind, it does seem to mean it’s truly the end of summer and thus the end of some summery foods. But this chili was just perfect for a rainy day.

(*The spices are my best guess of the combination, adjust to taste if need be.)

You’ll need:

-15 oz red kidney beans
-6 + 2 cups cold water
-2.5 lbs ground beef chuck
-1 Spanish onion, finely chopped
-4 cloves garlic, finely chopped
-1 cup spicy tomato juice
– 3 T tomato paste
– 3 T honey
– 3 T distilled vinegar
– 0.5 oz unsweetened chocolate, chopped
– 1 t salt (for beans)
– spices: 3 T chili powder, 2 T cocoa, 1 t cinnamon, 1/2 t ground cumin, 1/2 t ground cloves, 1 t allspice, 1 t cayenne, 1 bay leaf, 1/4 t salt

To serve:

-yogurt or sour cream
-cilantro
-grated cheddar or Dubliner cheese
– chopped scallion

1. Wash and soak beans overnight in enough water to cover by 2 inches. Drain beans and rinse. In a large pot, combine beans and 6 cups water, cover and bring to a boil.

2. Reduce heat to medium-low and cook for 1 hour. Skim, if needed. Add 1 teaspoon of salt, stir, and cook for another 30 minutes.

3. Simultaneously, while the beans are cooking, start making the chili base. In a large stockpot, brown the ground beef over medium heat. Use a wooden spoon to break up the meat.

4. Add the chopped onions and garlic. Cook for 15 minutes until meat is browned, stirring often. Then add the tomato sauce, 2 cups water, tomato paste, honey, white vinegar, chocolate, and all the spices. Mix well, cover, and cook over medium-low heat for 1.5 hours. Check on the chili and stir it from time to time.

5. Drain the beans and combine beans and chili base. Serve hot, topped with chopped scallion, cilantro, grated Dubliner or cheddar cheese, and a spoonful of greek yogurt.