Took red beans and rice to Ohio tonight when I added Cincinnati chili sauce to the mix. It was a great taste and a big success with my family.
For the N’rleans portion, I took a large cut trinity (1 red onion, 1 large green pepper and 4 stalks of celery) along with garlic and sauted them in olive oil until the onion was transparent. Then I added the Cincinnati spices:
1.5 tablespoon of unsweet cocoa
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon cayenne
(some recipes also add 1 teaspoon of ground cloves)
After they were mixed in well, I added 2 cans of drained and washed red beans, some tomato paste and about 1.5 cups of broth. All of this simmered while the rice cooked. The result was a wonderful spicy mole with still crunchy green pepper and celery. Yum. Thank you Skyline Chili and the sainted Lambrinides family for the inspiration.