Super bowls

Cincinnati Chili Serves 6

2 tablespoons chili powder

1 1/2 teaspoons ground cinnamon

2 teaspoons dried oregano

1 teaspoon ground cumin

Salt and black pepper

½ teaspoon ground allspice

¼ teaspoon ground cloves

½ teaspoon cayenne pepper

2 tablespoons canola oil

2 large onions, chopped

4 cloves garlic, minced

½ ounce bittersweet chocolate, finely grated

2½ pounds 90 percent lean ground beef, broken up

1 15-ounce can tomato sauce

1½ tablespoons cider vinegar

2 teaspoons light brown sugar

5 bay leaves

In a small bowl, mix the chili powder, cinnamon, oregano, cumin, 1 teaspoon each salt and black pepper, allspice, cloves, and cayenne, and set aside. In a large, heavy Dutch oven, heat the oil over medium heat until it shimmers. Add the onions and 1 teaspoon salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook, stirring, until fragrant, about 40 seconds. Add the spice mixture and chocolate, and cook, stirring, until dark and fragrant, about 40 seconds longer. Add 1½ cups of water, increase the heat to high, and, using a wooden spoon, scrape up the brown film on the bottom of the pot until it is dissolved, about 2 minutes. Add the ground beef, and cook, stirring, until it is no longer pink, about 8 minutes. Stir in the tomato sauce, vinegar, brown sugar, bay leaves, and 2 more cups of water. Bring to a boil, reduce heat to very low, and simmer, uncovered, stirring occasionally, until thickened slightly but still liquid, about 1 hour. Remove the bay leaves, taste the chili, and adjust the seasoning, if necessary. Serve hot with Cincinnati-style accompaniments (see Kitchen Aide).

Texas Chili Serves 6

4 pounds beef chuck roast, trimmed and cut into 1½-inch chunks

Salt and pepper

3 tablespoons canola oil

4 large onions, chopped

8 cloves garlic, minced

¼ cup chili powder

2 tablespoons ancho chili powder

1½ tablespoons ground cumin

1 tablespoon dried oregano

3 cups packaged or homemade low-sodium beef broth