It's that time of the year again -- there's less daylight, much more chill in the air, and the food cravings are a lot more persistent. There’s nothing like comfort food to satisfy your soul and evoke memories that have a way warm you from the inside out. Savory pot pies, lasagna, cabbage rolls, fresh-baked bread slathered in butter, sweet chocolate chip cookies, the list goes on and on. These foods bring us together, they reconnect us with our heritage.
As you can see from the photo above, we got our first measurable snowfall here in Minnesota so my brain is telling me (more like screaming at me) IT'S TIME TO PACK ON THOSE POUNDS.
There’s one dish that, for me, particularly evokes childhood nostalgia and memories of home. This dish, Cincinnati Chili, can be found outside of my home state (thanks to the Skyline Chili restaurant franchise) but Ohio is the epicenter of it.
Cincinnati chili isn’t the usual chili con carne that most people are used to. This chili is elevated, amazingly complex. Thanks to the dark chocolate and spices like clove, cinnamon, and allspice, it has a flavor profile closer to a good Mexican mole sauce.
It’s, traditionally, topped with a shredded sharp cheddar, diced raw onions and is ladled over spaghetti noodles. A little fresh cilantro sprinkled on top really sets it off, if you’re of the half of humanity that thinks it doesn’t taste like soap.
I made my first batch of the season a few days ago and it was heaven in a bowl.
I usually use a grass-fed beef or bison so it doesn’t just taste good it’s also healthy. Here’s the recipe if you’d like to try it for yourself.
CINCINNATI CHILI INGREDIENTS • 2 pounds lean ground grass-fed beef or bison • 1 medium yellow onion, diced • 4 garlic cloves, minced • 1/4 cup chili powder • 2 teaspoons ground cinnamon • 1 teaspoon garlic powder • 1 teaspoon ground cumin • 1/4 teaspoon allspice • 1/4 teaspoon ground cloves • 1/4 teaspoon red pepper flakes • 1 teaspoon black pepper (to taste) • 1 teaspoon salt (to taste) • 1 1/2 teaspoon honey • 2 teaspoons apple cider vinegar • 1 ounce unsweetened chocolate • 1 bay leaf (optional) • 1 tablespoon Worcestershire sauce • 2-3 cans of beans (pinto/kidney and/or black) with liquid • 6 ounces tomato paste • 2 - 16 Oz cans of diced tomatoes • 1 - 16 Oz can of tomato sauce • 2 pounds spaghetti (If serving all at once.) • 6 cups bright orange cheddar cheese, grated • chopped fresh cilantro to garnish.
This should should be simmered, slow and low, with a lid for two-to-three hours. I usually make it a day or two before we eat it so the flavors can have a chance to meld together in the refrigerator. If pasta isn't your thing it can also be served with cornbread or a good sourdough bread.
Since the weather is turning colder for those of us north of the equator I thought it might be a good time to kick off a “comfort food challenge” for the month of November. This will give us all a chance to share our favorite stories and recipes with the global Hive audience.
Now is your time to share, learn about and possibly try new dishes, and pack on that winter insulation. : ) Don’t forget to use the tag #comfortfoodchallenge.
What are some of your favorite comfort foods?
~Eric Vance Walton~
Thanks for reading! All for now. Remember…trust your instincts, invest in you, live boldly, and take chances.
(Photos are original.)
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