DrSv...
How Wild! I JUST made this recipe last weekend & LOVED it.
I specifically chose this recipe because I wanted to brown the meat & onion. I sprinkled all the spices over the meat & let them "bloom" for a minute or so... then deglazed w/ 1 C. beef stock (in lieu of water) before adding the tomato.
IMO, it seems inaptly named "chili". Actually reminds me of a unique "brown tasting" bolognese spaghetti sauce I used to eat at a small family owned Italian restaurant in NYC. I've been trying to recreate that special brown flavor for years... THIS IS IT! I may never make "red tasting" spaghetti sauce again.
How Wild! I JUST made this recipe last weekend & LOVED it.
I specifically chose this recipe because I wanted to brown the meat & onion. I sprinkled all the spices over the meat & let them "bloom" for a minute or so... then deglazed w/ 1 C. beef stock (in lieu of water) before adding the tomato.
IMO, it seems inaptly named "chili". Actually reminds me of a unique "brown tasting" bolognese spaghetti sauce I used to eat at a small family owned Italian restaurant in NYC. I've been trying to recreate that special brown flavor for years... THIS IS IT! I may never make "red tasting" spaghetti sauce again.

