“Between the chili cook-off and doing some actual work, I was exhausted when I left in the afternoon! But it was worth it to see all of my co-workers so happy. Sometimes it feels like we don’t get enough recognition for all of the amazing things we do, so something as simple as a chili cook-off really lifts our spirits.”
11/01/14 webpage post
On Friday we had our annual chili cook-off at work. It’s one of my favorite days of the year. Good food, happy co-workers, and Halloween decorations. What could be better? It’s always so much fun. I think I said it best last year when I mentioned that we don’t feel like we get a lot of credit for all of our accomplishments. We really need morale events like the yearly chili cook-off to keep from burning out. It doesn’t cost our program anything and everyone loves it. The participants are always so grateful that we have it, and it’s a fantastic way to celebrate Halloween at work. This year I did something a little bit different with my cook-off entry and made it inspired by of Cincinnati chili. Usually Cincinnati chili is served over spaghetti, but I skipped that part because it didn’t really make sense for a buffet-style meal (or for folks cutting carbs). Instead I simply threw in some of the typical Cincinnati chili spices – cinnamon, allspice, and cocoa powder. It was delicious! I had to make a couple of batches to get the amounts of all the spices just right, but I think this recipe is a winner. I didn’t win the chili cook-off (that honor always goes to one of the spicier chilis), but I still loved the unique flavor. It’s just different enough from my traditional chili for me to call this a new recipe!
1 1/2 lb lean ground beef (preferably grass-fed)
1 medium sweet onion, diced
1 medium bell pepper, diced
2 Tbsp chili powder
2 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1 1/2 tsp allspice
1 tsp cinnamon
1 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 Tbsp cocoa powder
1 Tbsp apple cider vinegar
1 Tbsp Worcestershire sauce
2 cans (14.5 oz each) diced tomatoes
2 cans (8 oz each) tomato sauce
1 can (15 oz) reduced sodium black beans, drained and rinsed (optional)
1 can (15 oz) reduced sodium red kidney beans, drained and rinsed (optional)
In a small bowl, combine the spices (chili powder, cumin, paprika, oregano, allspice, cinnamon, salt, garlic powder, and black pepper) and cocoa powder and set aside. This will save you time and trouble later. In a large pot (I use my aptly-named 5 qt chili pot that I love) cook the ground beef, onion, and bell pepper until the meat is no longer pink. Add the bowl of spice mix from earlier and cook, stirring frequently, until fragrant, about 2 minutes. Add the apple cider vinegar, Worcestershire sauce, diced tomatoes, and tomato sauce and stir to combine. If you are adding beans you can throw them in now too. (I left the beans out of my chili cook-off batch so you can skip them if you want.) Bring the chili too a boil and then reduce heat to a simmer. Put the lid on the pot, but leave it propped open a bit so steam can escape. Cook for at least an hour, stirring about every 15 minutes. Enjoy!
Based on Half Baked Harvest’s Healthier One Pot Cincinnati Chicken Chili.