I come from a city that's famous for its chili
, but I've never been a fan of Cincinnati chili. I grew up with my mom and aunt making this veggie chili as an easy dinner that leaves tons of leftovers which freeze well to have on hand for many future dinners. This chili can be served over spaghetti (Cincinnati style) or in a bowl, as shown. I made a batch just as the weather started to turn cold so I could stock up the freezer for those days I need a filling meal but want to put off braving the cold to grocery shop (which will happen often).
1 batch serves 4-6
1 teaspoon ground cumin
1/2 teaspoon dried basil or 1 teaspoon fresh basil
1 tablespoon sugar
1 tablespoon vegetable or olive oil
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large yellow or sweet onion (chopped)
1 clove garlic (chopped)
2 8oz. packages of sliced fresh mushrooms
2 stalks celery (chopped)
1 green pepper (chopped)
1 14.5oz can stewed tomatoes
1 15oz. can tomato sauce
3 diced green chilis (find cans of these)
2 15oz cans spicy chili beans
sour cream or plain yogurt
shredded cheese (cheddar or mexican mix work best)
red and/or green onions
Heat oil in 5 qt. or larger pot. Add chopped onions and garlic, sautée until soft but not browned. Add celery, green pepper and mushrooms. Sautée 2-3 minutes. Add all remaining ingredients and stir well. Bring to a boil, stir well and reduce heat to medium-low and cover. Stir every 15 minutes to prevent sticking. Cook for at least 1-1 1/2 hours, but as long as you can. The longer the chili cooks, the better the flavors blend. Serve immediately or let cool completely and put in refrigerator or freeze.
Serve with sour cream or plain yogurt, chopped red or green onions and shredded cheddar, monterey jack or mexican mix cheese. Serve over spaghetti if desire.
to serve after freezing:
Put in refrigerator overnight to thaw and reheat slowly.