Cincinnati Chili

Cincinnati Chili

1 pound ground beef (turkey or chicken works too)
approx 2/3 cup water
1/2 cup chopped onions
1/2 teaspoon minced garlic
1 can (15 ounces) tomato sauce
4 teaspoons chili powder
1 Tablespoon red wine vinegar
4 teaspoons Worcestershire sauce
1/3 of a 1 ounce unsweetened chocolate hunk, coarsely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/3 teaspoon salt
1/3 teaspoon dried oregano
1/8 teaspoon pepper
dash ground cloves


1 can (16 ounces each) kidney beans


Hot cooked spaghetti
diced onions
shredded Mexican blend cheese


In Dutch oven or large pan with high sides cook the onions and beef in water until meat is no longer pink.
Add garlic, tomato sauce, chocolate, spices, and vinegar. Cook for 10-15 minutes on low to medium heat until everything is cooked through and it thickens some.

In separate pan heat the beans and liquid from the can until beans are soft but still hold their shape. Approximately 5-10 minutes.

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For a "2-way"......spaghetti and meat mixture

" 3-way"...spaghetti, meat mixture, and beans

"4-way".....spaghetti, meat mixture, beans, and cheese

"5-way".....spaghetti, meat mixture, beans, cheese, and diced onions

Roasted Pork Loin

Roasted Pork Loin

2 pounds boneless pork loin
rub (see recipe below)
sliced Provolone
buns
creamy coleslaw (optional)


Pork Rub :
1/2 t cayenne
1/2 t cumin
1-1/3 T granulated onion powder
1-1/3 T granulated garlic powder
1 T Nature's Seasoning
3/4 t white pepper
1 t salt


Mix rub ingredients together. Shake (never touch with porky fingers) on pork loin and... gently massage in. Sprinkling a little more as needed. It's quite flavorable you don't need a ton. This amount of rub will do 3-4 loins.Couple different options for the next step. You can sear it on a grill, in an oiled pan, or not at all. I discovered that the last option was still tasty after I forgot to do it once. Place on a rack in a pan and place in 350 degree oven. Cook approximately 1 hour and 5 minutes until meat thermometer poked in the thickest region reaches 155 degrees. Remove from oven and allow to rest for 5 minutes. With sharp knife slice pork very thin.
Serve on a bun with provolone between the meat so it melts and coleslaw on the side or on the sandwich as a condiment. I love to eat this meat cold, straight from the fridge!

Creamy Coleslaw

Creamy Coleslaw

1/2 Tablespoon Dijon Mustard (I use Hy-Vee)
1/2 Tablespoon Stone Ground Mustard (I use Boetje's)
1 cup salad dressing
1/4 cup sour cream (lite is OK)
1 Tablespoon lemon juice
1 Tablespoon apple cider vinegar 
1 Tablespoon sugar
1 precut mixed bag of cabbage and carrots (if you use one with purple cabbage in it as it 'weeps' it will turn the mixture colors but not for a couple days)


Measure all the ingredients except the cabbage
Mix thoroughly.

Add cabbage and toss. Mixture will seem 'dry' but will weep and get creamier by the next day so make it ahead of when you want to serve it. If it seems a little tangy you can add a little more sour cream instead of more sugar to help mellow it out.

We eat ours as a condiment on our pork loin sandwiches.