CINCINNATI CHILI
Cincinnati chili has a unique blend of Mediterranean spices, and can be served on it's own, as a meat sauce over spaghetti, or with the additions of cheese, onions and beans (aka two-way, three-way, four-way, and five-way!)
Provided by Jennifer Farley
Categories Main Course
Time 1h30m
Number Of Ingredients 21
Steps:
- Bring 2 quarts of water and 1 teaspoon salt to a boil in a large saucepan. Add the ground beef and stir vigorously to separate the meat. After about 30-45 seconds, before the water returns to a full boil, drain the meat into a strainer and set aside.
- Rinse and dry the saucepan, then place over medium heat and add the oil. Add the onions and cook for approximately 8 minutes, stirring frequently, until the onions are soft and browning around the edges. Add the garlic and cook for another minute. Stir in the chili powder, oregano, cinnamon, allspice, black pepper, cayenne pepper, and remaining teaspoon of salt. Cook until fragrant, approximately 30 seconds, then add the water, stock, tomato sauce, and apple cider vinegar, scraping the bottom of the pan to remove any brown bits that have formed.
- Add the ground beef back to the pot and turn the heat to high. Once the chili is boiling, reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the chili has thickened, approximately 1 hour. Stir in the bittersweet chocolate and simmer an additional 5 minutes. Taste; add cocoa powder if the chili tastes too sweet (the bitterness of the cocoa powder will balance). Season with additional salt as desired.
- To serve: divide the buttered spaghetti into individual bowls. Top with the chili, cheddar cheese, onions, and kidney beans (or any preferred combination). Leftover chili can be refrigerated in an airtight container for up to 3 days, or frozen for several months.
Nutrition Facts : Calories 359 kcal, Carbohydrate 10 g, Protein 30 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 97 mg, Sodium 1478 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CINCINNATI EMPRESS CHILI
This is a vegetarian version of Cincinnati chili. By freezing and thawing the tofu, you get a more meat-like texture.
Provided by Rob R.
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large heavy pot, over medium-high heat, heat oil and saute onions for 8 to 10 minutes.
- Add remaining ingredients.
- Bring to a boil, then lower heat and simmer for 1 1/2 hours.
Nutrition Facts : Calories 192.9, Fat 4.4, SaturatedFat 0.7, Sodium 1243.4, Carbohydrate 31.3, Fiber 9.4, Sugar 5.8, Protein 10.7
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.
CINCINNATI CHILI
This recipe is the best that we have tried. It can be cooked in the slow cooker. If the onions are precooked, it can be simmered on low for at least one hour. The last time we made it, it was very thin, so we had to reduce it by cooking longer with the lid removed. We will perfect the recipe further by reducing the amount of beef broth used.
Provided by Jelzabeth
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a medium bowl whisk together the broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa, cumin, cinnamon, cloves, allspice, salt and pepper.
- Add mixture to slow cooker.
- Stir in garlic and yellow onions.
- Lightly brown beef in a skillet.
- Add beef to slow cooker and mix.
- Cook on high for six hours or low for eight hours covered.
- Serve over cooked noodles, topped with shredded cheddar and white onions.
Nutrition Facts : Calories 656.5, Fat 24.8, SaturatedFat 9.3, Cholesterol 102.8, Sodium 1121.9, Carbohydrate 66.2, Fiber 5.4, Sugar 6.3, Protein 40.9
EMPRESS - CINCINNATI CHILI
This recipe was given to my better half, from his Uncle Dave, over 35 years ago. It has been a huge hit with our family & guests! NOTE: with all spices it is best to use a well rounds measure Get all the toppings lined up and let your guests create their own tasty chili. Freezes well if there are any leftovers.
Provided by Chicagoland Chef du
Categories Spaghetti
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- NOTES: All seasonings/ spices should be measured using rounded t/T for a full flavor. You may want to use a level measure of cayenne. It packs heat!
- DO NOT BROWN THE BEEF.
- Add 8C of water to deep stock pot.
- Using your hands, add the raw ground beef and break up the raw beef as you add it to the water.
- Add all other ingredients and bring to a boil. NOTE: remove the lid of the pot or tip it so the steam can escape.
- Simmer for several (4) hours or more to reduce the amount of the liquid. Stir often. Reduce until the chili is thick.
- When desired consistency is achieved: remove bay leaves and whole peppers.
- Served 5 ways! Add your favorite toppings as suggested above.
TRADITIONAL CINCINNATI CHILI
I got this recipe from a college friend who grew up right outside of Cincinnati. The original recipe calls for twice as much ground beef and no beans, but I prefer the combination. This chili has an interesting blend of flavors and you can easily adjust amounts to your liking - I tend to measure all the spices with a generous hand! Don't be afraid to make it spicy because serving it on spaghetti sort of spreads out the heat. I have also added chopped bell peppers to this to add color, with good results. This freezes well. A couple of notes - browning the ground beef ahead of time works ok, but the consistency will be much different than if you crumble the raw meat into the water at the start (chunky vs. a kind of thickened sauce consistency). Also, this will work in a crock pot, but the end result is too thin and watery for my taste.
Provided by pattikay in L.A.
Categories Spaghetti
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Pour water into a large cooking pot (5-qt size)
- Crumble raw ground beef into water.
- Add beans, onions, garlic, tomato paste, vinegar, Worcestershire sauce and all of the spices, salt and peppers.
- Stir together and bring to a boil.
- Reduce heat to low and simmer till meat is cooked and chili is thickened, from 45 minutes to an hour and a quarter (depending on how thick you like it).
- When chili is nearly done, prepare spaghetti (as much as you need - think in terms of how much you would want if this were spaghetti sauce).
- Place drained spaghetti on plates and ladle chili over it.
- Top with shredded cheddar.
CINCINNATI CHILI
I used to make this pasta dish alot but had forgot all about it until recently finding the recipe! Although the list of ingredients is long, it is actually simple to make. I found the recipe in an issue of Better Homes and Garden's 'Simply Pasta' magazine in 1995.
Provided by Kim D.
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 817.9, Fat 34, SaturatedFat 16.3, Cholesterol 113.8, Sodium 1338, Carbohydrate 81.2, Fiber 9.1, Sugar 13.9, Protein 47.4
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