Persian-ified Cincinnati Chili – Exploring Mom’s Recipe Box #8

I had planned to make my Cincinnati Chili recipe, the one I have used for decades, the one in my mom’s recipe box. But, as I started, I heard my oldest daughter in my head telling me that she recently made the greek “chili” that Cincinnati chili was based on, and preferred it. So, I thought, why not give it a Persian twist?

For those who want the purist recipe, here is it…

This was truly a flavor experiment, building the chili around Persian flavors. I cooked the onion with the beef. Once that was browned well, I added minced garlic, advieh, turmeric, bay leaves, some salt, and apple cider vinegar. I decided on apple cider vinegar to add a touch of sweet, since advieh is a deeper flavor than the cinnamon and allspice. I kept checking the taste as it cooked, but ended up staying with what I started with: 3/4 tablespoon advieh, 1 teaspoon turmeric, 1 tablespoon apple cider vinegar, 2 bay leaves and a touch of salt (about ¼ teaspoon).

I served it to my son 3-way – chili, spaghetti, and cheese. My husband had it 4 way – chili, spaghetti, beans, and cheese. And as for me, I am trying to lose weight, so I had my own 3 way – chili, beans and cheese. And, of course, we all had it with oyster crackers.

It was a real treat, and will likely be my new way of making Persian-ified Cincinnati Chili.


One Comment Add yours

  1. It’s great fun to experiment with different spices in our recipes.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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