For a really super bowl, start with Cincinnati Sans Carne
Not having a team in the big game doesn't mean you should deprive yourself of the all the bold, spicy flavors commonly associated with the Super Bowl each year.
But enjoying those flavors doesn't have to result in the meat sweats and feeling overstuffed with fat and carbs.
Consider Cincinnati Sans Carne.
This recipe is based on a traditional Cincinnati Chili, which has its roots in the Mediterranean, specifically in Greece and its surrounds. Depending on what you read, it was invented by immigrant restaurateurs in Cincinnati in the 1920s as a Coney (hot dog) topping. This typically thin, tomato-based meat sauce features cinnamon and sometimes cloves and allspice, and is usually served over spaghetti ("two-way"), topped with cheese ("three-way"), and chopped onions or beans, ("four-way") or with all of the above ("five-way").
I first tried this American classic about 20 years ago when my husband's sister packed her three kids in a camper and drove from Cleveland to Rhode Island for a visit. One night, she and the kids made dinner, a two-way version as I recall. It was good. It reminded me of wiener sauce, that quintessential Ocean State delicacy typically served over hot dogs and eaten at 2 a.m. to really set your hangover for the next day.
I recently saw a vegan version made by a Cincinnati restaurant called "Melt Eclectic Cafe" on Guy Fieri's "Dinners, Drive-Ins and Dives," and that looked pretty darn good so I decided to give it a try.
In my first attempt at Cincinnati Sans Carne, I used a Food Network recipe and a purchased textured vegetable protein, a highly processed soy product, instead of meat. This I did not enjoy. It had an unpleasant flavor that permeated the whole pot.
I should have known. I generally find that ingredients that are meant to mimic other ingredients often disappoint. They usually are nothing like the original and often bring their own unpleasant baggage.
Now I use mushrooms — diced portobellos, which really retain their texture and bring great meaty flavors to the sauce, but any combination of your favorite, sturdy mushrooms would do the trick. And unlike the traditional version, I like mine chunky, so I add big hunks of red onion, chopped red pepper and two kinds of beans — chickpeas and black beans — right to the pot.
Instead of spaghetti, I serve mine over spaghetti squash or even better, roasted cauliflower. Both provide a great neutral background for the very bold chili. I top it all off with chopped sweet onion and plenty of cheddar cheese, but don't stop there. Add whatever you want. Diced tomato, chopped avocado, even some crushed tortilla chips. It's the Super Bowl, afterall.
Enjoy!
Jill Blanchette is the multiplatform production editor at The Day. Share comments and recipes with her at j.blanchette@theday.com or follow her, @2Petunia, on Instagram or Twitter.
Cincinnati Sans Carne
Editor's note: This version adds additional detail regarding the amount of mushrooms needed.
6-8 servings
3 tablespoons olive oil, divided
6 medium (4-5 inch) portobello mushroom caps, about 1½ pounds, cleaned, stems and dark gills removed, finely diced, no larger than ¼ inch (You can chop then in the food processor if you prefer, and you can substitute an equivalent amount of any of your favorite mushrooms.) If you buy them with the stems on, you'll need 2 pounds.
2 onions, chopped
2 cloves garlic, minced
1 red pepper, chopped
2 tablespoons chili powder (ancho if you have it)
2 tablespoons sweet paprika
1½ teaspoons ground cumin
1 teaspoon ground allspice
½ teaspoon ground coriander
1½ teaspoons ground cinnamon
¼ to ½ teaspoon cayenne pepper
¼ teaspoon ground cloves
2 teaspoons Kosher salt, plus more to taste
1 6-ounce can tomato sauce
1 cup diced tomatoes
1 bay leaf
2 tablespoons chopped unsweetened chocolate
1 tablespoon balsamic vinegar
2 tablespoons Worcestershire sauce
1 tablespoon dark brown sugar, firmly packed
1 can each chickpeas and black beans (or any beans you prefer)
Salt and freshly ground pepper
For serving: Cooked spaghetti or spaghetti squash or roasted cauliflower, chopped sweet onion, grated cheddar cheese, chopped black or green olives, chopped avocado, sour cream or plain Greek yogurt
Begin this recipe by assembling all your ingredients, doing all the chopping and measuring before you begin.
When all your ingredients are prepared an waiting, heat 2 tablespoons of olive oil in a medium Dutch oven or heavy pot over medium-high heat. Add the diced mushrooms and cook until tender and browned. Season them with a bit of salt and pepper then remove them from the pan and set aside.
Add the remaining tablespoon of olive oil to your still hot pan. Add the chopped onions and garlic and stir and cook until the begin to become translucent, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne, cloves and 2 teaspoons Kosher salt. Cook, stirring, until fragrant. Don't let the mixture dry out too much. You want to toast the spices, not burn them. Add more oil if needed.
Add the tomato sauce, diced tomatoes, bay leaf and 1½ cups water, stirring to combine and scraping up the brown bits as you go. Simmer the mixture, uncovered, stirring occasionally, until slightly thicker, perhaps 10 minutes.
Next, add the chocolate, vinegar, brown sugar and Worcestershire. Return the mushrooms to the pan along with the two types of beans. Cook until the mixture is thickened and all the ingredients are piping hot, about 15 more minutes.
Discard the bay leaf and season chili with freshly ground pepper and salt to taste.
Serve over spaghetti, spaghetti squash, or my favorite, roasted cauliflower. Top with plenty of grated cheddar and your choice of toppings — chopped sweet onion or sliced scallions, chopped black or green olives, chopped avocado or a dollop of guacamole, sour cream or Greek yogurt — and perhaps with a side of corn bread.
Original recipe from foodnetwork.com.
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