Laurens Cincinnati Chili Food

LAUREN'S CINCINNATI CHILI

Lauren's Cincinnati Chili image

I have searched far and wide for a recipe that compares to Goldstar or Skyline chili, to no avail. Finally, I took a number of decent recipes and blended them together with the help of a former Goldstar Chili employee. It's still not the same, but it feeds my cravings. The most important things about the chili is how you prepare the beef and the cinnamon and chocolate. I recommend refrigerating the chili overnight. It always tastes better the next day.

Provided by Lauren

Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes

Time 3h20m

Yield 8

Number Of Ingredients 16

Ingredients

2 pounds extra lean ground beef
2 onions, finely chopped
1 quart water
4 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons ground cinnamon
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves
1 ½ teaspoons salt
2 teaspoons black pepper
½ teaspoon cayenne pepper
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 bay leaves
1 (15 ounce) can tomato sauce
½ ounce unsweetened baking chocolate

Steps:

Cook the beef and onion in a large skillet over medium high heat, breaking up beef into tiny pieces, just until meat is no longer pink. Drain and place in a large Dutch oven or slow cooker. Stir in the water, garlic, cumin, cinnamon, allspice, cloves, salt, pepper, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaves, tomato sauce, and chocolate. Simmer over medium low heat for 3 to 5 hours.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 11.1 g, Cholesterol 78.1 mg, Fat 17.1 g, Fiber 2.7 g, Protein 25.9 g, SaturatedFat 6.9 g, Sodium 808.2 mg, Sugar 4.8 g

CINCINNATI-STYLE CHILI

Cincinnati-Style Chili image

Provided by Katie Lee Biegel

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

16 ounces tomato sauce
12 ounces tomato paste
1 yellow onion, grated
2 tablespoons chili powder
2 tablespoons cocoa powder
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 bay leaves
2 pounds ground beef (I use chuck)
1 tablespoon white wine vinegar
1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking
One 15-ounce can kidney beans, drained
1 white onion, diced
Two 8-ounce blocks Cheddar, grated
Hot sauce, optional
Oyster crackers, for serving

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.

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