Cheesy Cincinnati Chili Food

CHEESY CINCINNATI CHILI

Steps:

• In a heavy gauge pot - heat oil, add beef until brown, add onions and water and bring to a boil.
• Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 - 2 hours.
• Adjust with salt & pepper to taste.
• Remove Bay Leaves before serving.

AUTHENTIC CINCINNATI CHILI

Steps:

• Crumble raw meat into cold water in medium stock pot. DO NOT brown meat.
• Add all remaining ingredients and bring to a boil over medium high heat.
• Lower heat and simmer for 3-4 hours.
• Serve over spaghetti with cheddar cheese and onions, on hotdogs with mustard, cheddar cheese and onions, or in a bowl with cheddar cheese, onions and oyster crackers. I put a little hotsauce on mine!

CINCINNATI-STYLE CHILI

Steps:

• For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
• To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

CINCINNATI CHILI

Steps:

• Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt.
• Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well.
• Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar. Serve with the oyster crackers if desired.

CINCINNATI HUBBY'S CINCINNATI CHILI

Steps:

• Heat a heavy stockpot and add the oil. Sauate the meat, onions, garlic, cumin, chili powder and bay leaves until meat is barely browned and the onions are clear. Drain fat and discard.
• Add remaining ingredients and bring to a simmer. Cook, covered, for 1 1/2 hours. You may need to add a little water as it cooks.
• Cook spaghetti and drain well. Cover with chili, cheese and chopped onions! Enjoy!

CINCINNATI CHILI

Steps:

• Put the ground beef and Italian sausage with about 1 T oil in a large sauce pan and brown over medium heat.
• Drain off excess fat, then add diced onion and minced garlic and cook for about five minutes, stirring often to prevent burning.
• Add all of the remaining ingredients except for the beans and bring to a boil, then cover and reduce to a simmer for one hour.
• Stir often to prevent sticking; add water or broth if the chili looks too dry.
• After one hour, add the beans and cook for 15 more minutes to heat through.
• Traditionally Cinci Chili is served over spaghetti or linguine with additional optional toppings including grated cheddar cheese, chopped sweet onion and sour cream.

CINCINNATI CHILI

Steps:

• In a Dutch oven, cook the beef, pork and onions over medium heat until meat is no longer pink.
• Add garlic; cook 1 minute longer. Drain.
• Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil.
• Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
• Fish out and throw away bay leaves.
• Optional: Serve with spaghetti, or garnish with cheese, sour cream, tomatoes and onions.

CINCINNATI CHILI

Steps:

• In a medium sized stock pot, brown ground beef, 1 cup chopped onions, and garlic; drain.
• Place meat back into stock pot and add tomato sauce, beef broth, chili powder, chocolate chips, vinegar, honey, pumpkin pie spice, cumin, cardomom and cloves.
• Bring to a boil.
• Reduce heat, cover and simmer over low heat for one hour, stirring occasionally.
• Skim off fat if necessary.
• Cook pasta and drain; keep warm.
• Heat kidney beans and drain; keep warm.
• To serve, layer on a plate as follows: Pasta, chili, beans, chopped onions, and cheese.