Guinness Chili con Carne ReMake

A few years ago, I got ambitious and made a huge pot of chili con carne. It was amazing. I used a couple of bottles of Guinness stout as the liquid, and oh, my! This Guinness Chili con Carne filled my large crock pot to the very top with goodness.

Guinness Chili con Carne

But, not everyone needs a huge pot that will feed up to 12 people, and on more normal days I use a scaled down version. While I am not using all the extra Anaheim chilies, nor the third pound of meat, it can be customized and still have amazing, rich flavors, and still use the Guinness. I am fond of using Guinness stout in cooking, though I don't care for it as a drink. My taste in beer runs to the very bitter and very hoppy types. Guinness is just too "sweet" for my taste. Used in cooking though, it imparts a wonderfully rich, round flavor and depth. 

On normal days, making chili just for my husband and me, I scale the recipe back and use 2 pounds of meat. This still gives us dinner for a few days, which is great. I always use a pound of hamburger meat, and then alternate between using plain ground pork or pork sausage as the second pound of meat. I usually buy sweet Italian sausage, but hot Italian sausage can be substituted if you prefer the heat. If using sausages, remove from the casings and break up the meat as it cooks, as with the hamburger meat. 

My husband loves beans. I mean he LOVES beans. So when I would make this chili with one can of kidney beans, he asked if maybe I could add in another can of them, please? So, I use two cans of beans, but obviously this is a matter of taste. 

Up here in South Dakota, we just had our lovely spring-like weather turn into a blizzard this morning. It's still snowing, since early this AM. It seems like a really great time to make this Guinness Chili con Carne to me!

Guinness Chili con Carne

Serves 6 to 8 

Guinness Chili con Carne

3 - 4 slices bacon 
1 pound ground beef
1 pound ground pork or pork sausage
1 large onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
2 small (4-ounce) cans "chopped green chilies" 
2 tablespoons chili powder
2 teaspoons Barbecue Spice Mix, optional
2 teaspoons Kosher salt
1 - 2 bay leaves
¾ teaspoon dried oregano leaves or 2 teaspoons fresh leaves, minced
½ teaspoon cumin seeds, crushed
½ teaspoon fennel seeds, crushed
1 (15-ounce) can tomato sauce
2 (6-ounce) cans tomato paste
1 or 2 (15-ounce) cans dark red kidney beans, drained & rinsed
1 bottle Guinness Stout

Heat a large soup pot. Cut the bacon across in ¼-inch widths and saute the bacon in the pan. Remove the bacon to drain on paper toweling, leaving 1 to 2 tablespoons of the bacon grease in the pot. Add in the ground beef. If using ground pork, add this in also. If using sausage, either use bulk sausage or Italian sausage. If using links, remove from casings. Break the meat up in the pot and fry until browned. Add in the onion, garlic and bell pepper and toss well until softened. Add in the chopped green chilies, chili powder, Barbecue Spice Mix, salt, bay leaves, oregano, cumin and fennel and stir in. Add in the tomato sauce and paste, then the kidney beans, reserved bacon and the Guinness stout. Stir well and bring to a simmer. Cover with a lid and allow to simmer on low for at least 30 minutes or up to an hour, stirring occasionally to prevent the chili from sticking to the pot.

Serve hot with cornbread on the side. Garnish with sour cream, shredded cheddar and/or chopped onion.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Cincinnati Chili, Unlike any Other

Many long years ago I lived in Cincinnati, and was introduced to Cincinnati Chili. For any who have never had the pleasure, Cincinnati Chili is a thin consistency and with unusual flavors. And that's just the start. All over Cincy they serve what they call "Chili Spaghetti", and that is a take-off on the Cincinnati Chili "Two-Ways." Maybe this is getting confusing. Let me explain.

Cincinnati Chili Two-Ways, or Chili Spaghetti

Cincinnati Chili has a thin consistency, with little tomato in the sauce. The flavors are distinct, including such possible spices as cinnamon, allspice and chocolate, among others. The chili may be served alone ("One-Way"), over spaghetti noodles ("Two-Way"), with shredded cheddar over top ("Three-Way"), with the addition of either kidney beans or chopped onion ("Four-Way"), or may be served with all of these things, making it Five-Way Chili.

This chili is not one that everyone will like, but if you are up for the unusual, you might want to try out this Cincinnati special. Interestingly, I lived in Cincinnati for 2 years prior to getting married for the first time and moving straight to Guatemala. In Guatemala, it is very common to have these kinds of flavors together in a savory dish. Mole, whether sweet or savory, contains cinnamon and chocolate among other things. Recado over tamales also contains these flavors. I was being introduced to many more dishes that mixed together spices and flavors that previously had been reserved only for sweets. I was very young when I moved to Guatemala, but I went with an open mind and learned a lot about cooking and combinations that seemed unlikely but were wonderful when tasted.

Cincinnati Chili Five-Ways

Some years ago my current husband and I went back to Cincinnati for a family reunion. He had never been introduced to Cincinnati Chili before, but one of my brothers-in-law had actually worked at Skyline Chili, where Cincinnati Chili is served. He had to have my husband try it, and I was curious to taste it again after so many years. In the meantime, I have seen recipes for this chili, but my recipe combines the flavors as they seem right in my own mind. This may not be "authentic". In fact Skyline has the chili brought in already  made, so no one knows the secret of their ingredients. Still, I think my version tastes great, so I hope there are those out there who might be willing to try it out.

Cincinnati Chili

Makes about 8 - 10 servings

Cincinnati Chili Five Ways

2 tablespoons oil (I used olive oil)
1 large onion, chopped finely
2 cloves garlic, minced finely
2 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon ground allspice
1½ teaspoons ground cinnamon
¼ teaspoon ground cloves
1 quart water or beef stock
2 pounds ground beef
1 (15-ounce) can + 1 (6-ounce) can tomato sauce
1 bay leaf
½ ounce (½ square) unsweetened chocolate, grated
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
½ teaspoon freshly ground black pepper
1 - 3 teaspoons salt (depending on the saltiness of the stock, if using

In a large soup pot, heat the oil until shimmering. Add the onion and garlic and saute over medium heat, until the onion is quite tender and translucent. Add in the chili powder, cumin, allspice, cinnamon and cloves and toss to combine until fragrant, about 1 minute. Add in the water or stock and then the ground beef. Break up the beef into the liquid until in very small pieces. Add in the tomato sauce and bay leaf, cover the pot and simmer over low heat for 2 - 3 hours.

Add in the grated chocolate, red wine vinegar, Worcestershire and pepper. Stir to combine. Check for salt and add more if needed.

The chili may be made a day ahead and refrigerated. This allows the easy removal of any fat that has risen to the surface. If the chili has been refrigerated at this point, reheat and continue the recipe from here.
 
NOTES: As noted above, this chili may be served in a bowl all by itself. It is traditional to serve this with oyster crackers and a bottle of hot sauce on the side. The chili is not made to be hot-spicy, but left to the discretion of the one eating. "Chili-Spaghetti" is found everywhere in Cincinnati, and this is also considered Chili Two-Ways. The addition of a mound of grated cheddar makes this Three-Way Chili. Either the addition of kidney beans or chopped onions make the chili "Four-Way. Using all five together makes Five-Way Chili.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Super Bowl, Cupcakes and Cake

I have been writing articles and lately, with the Super Bowl coming up, they have been all about appetizers, recipes and goodies to serve for the millions of parties that will take place on that day. Chili alone or in bread bowls, Cheese Balls and variations. Of course, appetizers that are great for any party will also be great for Super Bowl parties. 

Yesterday I was thinking of making little roll-ups with large flour tortillas. These have been around a long time now and can be served in longer logs or small single-bite pieces. I haven't made any of these for quite some time, but thinking about it, it occurred to me that most things that would constitute a good cheese ball would also be good as fillers for a roll up. Combinations like a pound of cream cheese, half pound of goat cheese, chopped smoked salmon, chopped capers and scallions would make a great filling for a tortilla roll-up. Or how about a pound of cream cheese, a half pound of white cheddar, chopped scallions and chopped dried beef?  Using rotisserie chickens gives another way to combine flavors.

Curried Chicken Roll-Ups

Then, these could also be made as dessert roll-ups. Try combining a pound of cream cheese, a half cup of honey, a tablespoon of cinnamon and some chopped walnuts. Or maybe cream cheese with some Nutella, chocolate chips and chopped hazelnuts. 

So, on the subject of desserts, my husband was gung-ho for me to try out some cupcakes. And if I was going to make them, could I decorate them for the teams? We waited until Sunday night when the two last teams were known. And yesterday I finally made the cupcakes. I made a super mess in my kitchen, with all the food colors out and little bowls of icings in various colors, all the icing bags and tips. It never takes long to clean; it's just hard to work when there is a mess. I got myself organized and got the icings colored properly, or at least approximately and I was ready. 

Super Bowl Cupcakes

I wanted to make little footballs to set on top of some of the cupcakes, but all I had was a mold for little Easter eggs. I used that mold, stuck the halves together and with white icing, made the laces. I used icing tip #233 to make green grass on some cupcakes and set the little egg shaped football with the rounded ends down. You would never know!  

With the two teams being the Ravens with purple, black and gold, and the 49ERS with red, gold and white, I set to work approximating a logo of sorts on other cupcakes. Granted I do have some artistic ability, and maybe this is not for everyone, but it was fun to see what I could do. Here is the picture to show the finished products. I hope your Super Bowl parties are a hit with all your guests!


My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest.

Bread Bowls as Party Appetizers - Super Bowl or Other

My Kitchen Aid Mixer Bread

While Super Bowl is coming soon, there are always parties, get-togethers and celebrations to plan for. The other day, my husband was talking about bread bowls as a concept. I have eaten at places that use bread bowls for a soup or stew, but have never made them. I had just made some really delicious Guinness Chili con Carne a couple of days prior, and that recipe uses 3 pounds of meat, so there was plenty left. I figured I would make some bread bowls and see how they worked. 

My Kitchen Aid Mixer Bread Bowl, Chili inside

I make all our bread here at home. Once in a while I do buy buns for burgers or Sloppy Joes, but often I make buns, also. We were out of bread and it was time to make a batch, so I started as usual, with what I call My Kitchen Aid Mixer Bread. Not an advertisement for a Kitchen Aid, per se, though I love mine, but since that is what I use nowadays to make my bread, that is what I called it. The recipe is an adaptation of a lovely, rich egg bread that came from my Mom and Grandma. It is so great for everything, like sliced bread for sandwiches or toast, cloverleaf or other roll shapes, doughnuts, buns. This time I was going to try the bread bowls. 


As it turned out, for a single serving, one loaf of bread will make 4 bread bowls. I used a little more flour than usual, to make them a bit more hearty, the better to withstand hot chili inside. These turned out wonderfully, and with the chili inside they were, well, pretty as a picture. This was wonderful and heartening, so I decided to try this out with my Tuscan Italian Bread recipe, below.  

Tuscan Italian Bread Bowl

I love this recipe for Tuscan Italian Bread, because it is just slightly soured. A simple starter can be made 1 to 3 days in advance, giving it just enough time to make the flavor interesting. It is wonderful with an Italian or other flavorful meal. I made it, allowing a two day start this time. I used one half of the dough, since this recipe makes 2 loaves. I divided it into two sections, but they seemed so very small, so I thought instead I would just make 2 bread bowls out of that one loaf. 


Well! These grew a lot. More than I thought they might. Maybe I was just not thinking clearly, because I know for a fact this bread makes two very nice sized loaves. Surely, dividing the one loaf into 4 pieces should have been fine. It will be, in the future. In the meantime, these half-loaf sized bowls are nicer as a serving type bread bowl. Today I made my husband's favorite dip, with process cheese and a can of chili. I put it into the remaining Italian Bread bowl and yum. While I am not over fond of process cheese and cans of chili, it was sure good with this bread.

Tuscan Italian Bread 

Makes 2 loaves

Tuscan Italian Bread

1 cup water, warm
1 tablespoon yeast
1 cup all-purpose flour
1¼ teaspoons yeast
¼ cup water, warm
1 cup water, warm
3½ cups unbleached flour
1¼ teaspoons salt

Make Starter: Mix 1 cup warm water with yeast and let proof for 5 to 10 minutes. Add 1 cup flour and mix well, about 5 minutes. Cover with plastic wrap and place in a warm place on the counter to rise from 1 to 3 days.

On the day you are ready to work with the bread, mix the 1¼ teaspoon dry yeast and the ¼ cup warm water. Let proof about 5 minutes, then add the extra 1 cup warm water. Add to the starter and mix well. (At this point, the mixture can be placed in the bowl of a heavy duty stand mixer with dough hook to proceed. Add in the flour and salt and set at speed 2 for 10 minutes.) Add the flour and when it holds together, knead on a floured surface for 5 to 10 minutes. Return to bowl and coat with olive oil. Let rise about 2 hours or until doubled in bulk.


Prepare pans by greasing and sprinkling with cornmeal. Punch down dough and shape into two loaves. The loaves can be placed onto a metal former as pictured above, or onto a baking sheet, lengthwise and well separated, or if the taste and flavor of this bread is preferred, but a more structured loaf is desired, use two loaf pans. Let rise. Sprinkle a heated stone or a baking sheet with cornmeal and bake loaf at 350 degrees for about 30 minutes.

NOTES: I have also used this bread to make Bread Bowls. One loaf will make 4 individual bread bowls, or 2 larger bowls that can be used to hold things like dip at a party. 


Making a big batch of chili for a party or other get together is an easy thing to do, especially if you have a large crock pot to keep it warm while the party progresses. These bread bowls are pretty and functional. They can be made well ahead and frozen, to be thawed when needed. If you like to make bread, give these a try, even if you only make 4 out of one loaf worth of bread the first time. Obviously, these are great to use for a family meal also, at any time.

My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest.