Sunday, March 8, 2015

Sinbad's Chili

For anybody who grew up on the east side of Detroit, or who might have been fortunate enough to have been a boater (or be a friend of somebody who was a boater), there is a restaurant located on the Detroit River called Sinbad's Restaurant and Marina.  Sinbad's has been in business since 1949, serving boaters and landlubbers alike.  The restaurant has a commanding view of the Detroit River and Belle Isle.  Sinbad's has great food, and serves a great version of chili.  Decades ago, the Detroit Free Press would publish recipes from local restaurants.  One day, they published the recipe for Sinbad's Chili.  Here is the recipe once again:

- 1 1/2lbs - 2lbs ground beef or ground turkey
- 1 large can (28 oz) of tomatoes (I used diced tomatoes)
- 1 can (14-15 oz ) tomato sauce
- 1 cup (8 oz) water
- 1 medium onion, coarsely chopped
- 10-12 oz tomato juice (I used two 5.5 oz cans of V-8 Juice)
- 1 tablespoon crushed red pepper
- 1/4 cup chili powder
- 1 can (6 oz) tomato paste
- Salt and Pepper to taste
- 1 heaping teaspoon cumin (my addition)
- 1 can (15.5 oz) kidney beans, drained and rinsed (optional)

Combine the large can of tomatoes, water, tomato sauce, salt, pepper and crushed red pepper in a large pot and bring to a boil.  Once boiling, crumble in the ground meat.  Add the chili power, onions, tomato paste, tomato juice, cumin (if desired), and kidney beans (if desired).  Lower heat and simmer on low or medium low for one hour.

Cook's Notes:
You can allow the chili to simmer for hours.  The original recipe did not have cumin.  I added it a few years after I read that cumin is used in a lot of chili recipes.  I think that it really added a nice taste to the chili.  What I really like about this recipe is how easy it is to make.  Also, you can add shredded cheese or sour cream to it, if you like those ingredients.  This chili is great for days after you make it.  Enjoy!