CINCINNATI CHILI
Provided by Food Network Kitchen
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 24
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.
AUTHENTIC CINCINNATI CHILI
This was handed down to me by Mom, a Cincinnati native. Skimming the fat makes this a healthier version than most, and gives it the right consistency. I like mine 4-way, with spaghetti, raw chopped onions, grated mild cheddar, and oyster crackers!
Provided by Melissa Hamilton
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Time 11h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
- The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 10.1 g, Cholesterol 59.5 mg, Fat 12.6 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 4.9 g, Sodium 673.7 mg, Sugar 4 g
CINCINNATI-STYLE CHILI
Provided by Katie Lee Biegel
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 23
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
Cincinnati Chili is a meaty, rich, and uniquely spiced chili from (you guessed it!) Cincinnati, Ohio. Serve our authentic Cincinnati chili recipe over hot spaghetti with your choice of toppings. Don't forget the cheese and oyster crackers!
Provided by Sara Bir
Categories Dinner 1-Pot Freezer-friendly Make-ahead
Time 3h40m
Yield 8
Number Of Ingredients 23
Steps:
- Cook the tomato paste: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty and you start to see browned (not burned) patches in the bottom of the pot. This should take 1 to 3 minutes.
- Simmer gently, uncovered, for 2 to 3 hours: Stir the chili often. You want the volume to reduce a bit. (To be honest, just one hour of cook time is okay, but for optimal chili-ness, go long.)
- Cool to room temperature, then refrigerate overnight: Refrigerate in an air-tight covered container. (Note: you can eat the chili immediately if you want to.)
Nutrition Facts : Calories 359 kcal, Carbohydrate 11 g, Cholesterol 101 mg, Fiber 3 g, Protein 33 g, SaturatedFat 8 g, Sodium 710 mg, Sugar 5 g, Fat 20 g, ServingSize 8 servings, UnsaturatedFat 0 g
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