Cincinnati Chili

This recipe popped up in my Food Network magazine this month. Back when we had cable and I watched Food Network constantly I would see them talk about Cincinnati chili from time to time. It always looked delicious, and the idea of chili over pasta intrigued me. I hope I'm not betraying my Texas roots, where chili is heavy on the chili powder and you might be excommunicated for putting beans in it. I still love Texas chili, but I wanted to branch out and give this a try. I really liked it! The unique spices made it different, and it was great comfort food on a chilly (pun intended) night.

Cincinnati Chili
From Food Network Magazine

Note: I only made half.

4 tablespoons extra-virgin olive oil
2 sweet onions, finely chopped, plus more for topping
2 pounds ground beef chuck
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 15 oz. can tomato sauce
2 medium tomatoes, diced
1/4 cup apple cider vinegar
1/4 cup chili powder
2 tablespoons paprika
1 tablespoon ground cinnamon
2 teaspoons ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 pound spaghetti, cooked
Pinto beans and grated cheddar cheese, for topping (I threw the beans into the chili while it cooked)
Oyster crackers, for serving (optional)

Heat the olive oil in a large, heavy pot over medium-high heat. Add the onions and cook, stirring, until translucent, about 5 minutes. Transfer to a plate. Add the ground beef to the pot, sprinkle with 1/2 teaspoon each salt and black pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Remove from the heat and return the cooked onions to the pot; stir in the garlic.

Combine the tomato sauce, diced tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves and cayenne in a bowl; add to the pot along with 1 cup water and stir to combine. Bring to a simmer over medium-low heat and cook until the chili is slightly thickened, about 1 hour, 30 minutes.

Serve the chili over the spaghetti; top with chopped onion, pinto beans and grated cheddar and serve with oyster crackers on the side. 

Chocolate Chip Cream Cheese Cookies

Once again I have Pinterest and MOPS to thank for this yummy recipe.  Pinterest for the inspiration, and MOPS for the excuse to bake.  These are the perfect amount of sweetness.  Enough to satisfy a craving, but not so sweet that you feel bad about eating them.  These are good any time of day, but especially for breakfast/brunch.

Chocolate Chip Cream Cheese Cookies
From Cookies and Cups

1 can crescent rolls (seamless, if you can find it)
1 8 oz. package cream cheese, room temperature
1/4 cup sugar (I used powdered)
2 teaspoons vanilla
1/2 cup chocolate chips (I used the mini ones)

Beat cream cheese, sugar and vanilla until well mixed and creamy.  Set aside.

Unroll crescent rolls into a flat sheet.  Use your hands to pinch the seams together (if not seamless) and press it out to enlarge the rectangle just a bit.

Spread cream cheese mixture evenly over crescent dough.  Sprinkle with chocolate chips.  Roll up the crescent dough and wrap in plastic wrap.  Refrigerate 2 hours or overnight.

Unwrap roll of dough.  Slice into 1/4" slices and place on parchment lined cookie sheet.  Bake at 350 for 10-12 minutes.     

Shredded Beef Burritos

This is one of my mama's specialties.  Doesn't food always taste better when someone who loves you cooks it?  But mine turned out pretty fantastic cooking them all on my own.  You should definitely give these a try.

And can I take a moment to step on my soap box and talk about one of my food pet peeves?  Burritos are made with flour tortillas.  Enchiladas are made with corn tortillas.  Know the difference, people!  Especially if you call yourself a Texan.

Shredded Beef Burritos
From Joanna Knox via Jackie Adams

2-3 lbs. beef chuck roast
1 cup water
2 tablespoons chili powder
2 teaspoons oregano
1/8 teaspoon pepper
2 cloves garlic, minced (or about 1 teaspoon garlic powder)
1 1/2 tablespoon vinegar
1 teaspoon salt (optional)
1 teaspoon cumin
1 can Rotel tomatoes
burrito-size flour tortillas
cheddar cheese, grated
1 can enchilada sauce

Brown meat in dutch oven.  Add water, tomatoes, vinegar and spices.  Cook (covered) until meat begins to fall apart (about 3 hours).  Remove lid and let the water cook out, stirring occasionally (about 30 min - 1 hr).  Shred meat with forks.  Stir meat back into the dutch oven with the remaining juices and seasonings (don't let that good flavor go to waste!).  Wrap meat and a little cheese in tortillas.  Place burritos in a greased baking dish.  Cover with enchilada sauce and sprinkle with more cheese.  Bake at 350 until hot and bubbly.