Laurens Cincinnati Chili Food

FOUR-WAY CINCINNATI TURKEY CHILI WW

Steps:

• Combine turkey, onion and garlic in a nonstick saucepan.
• Cook, stirring constantly until the turkey is browned and the onion is tender (5 min>).
• add the chili powder, brown sugar, salt, cumin, allspice, cardamom and pepper. stir until the spices coat the turkey mixture.
• Stir in the broth, tomatoes and chilies, and the vinegar.
• Bring to a boil, reduce heat, partially cover and simmer until the broth is thickened (30-40 minutes).
• Serve the chili over the macaroni and top with the beans and scallions.

30 MINUTE CINCINNATI CHILI

Steps:

• Bring a large pot of salted water to a rolling boil; add pasta and cook according to package directions. Drain pasta into a colander then return to the pot; add 1 tablespoon of olive oil to coat the pasta, cover to keep warm.
• Meanwhile, in a large skillet over medium high heat, combine the remaining olive oil, cumin, cinnamon, smoked paprika, cocoa powder, allspice, cayenne pepper (it is a good idea to measure out your spices onto a dish beforehand), minced garlic, and tomato paste. Sauté until fragrant, about 1 - 2 minutes.
• Add the ground beef and sauté until almost cooked through, about 8 minutes.
• Add the can of baked beans, red wine, and Worcestershire sauce, mix well.
• Cover and simmer for about 5 minutes.
• Season with salt and pepper.
• Serve chili over spaghetti and top with shredded cheese.

CINCINNATI CHILI

Steps:

• FOR THE CHILI:
• Bring 2 quarts of water and 1 teaspoon of salt to a boil in a large pan.
• Add ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set aside.
• Rinse and dry the empty pan. Set pan over medium heat and add oil. When oil is warm add onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes.
• Add garlic and cook until fragrant, about 1 minute.
• Stir in chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds.
• Stir in broth, water, vinegar, sugar and tomato sauce, scraping the pan bottom to remove any browned bits.
• Add the blanched ground chuck and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour.
• Adjust the seasonings, add additional salt if desired and hot pepper to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving).
• TO SERVE:.
• Divide the butter spaghetti among the individual bowls. Spoon chili over spaghetti and top with cheese, beans (I just added my beans to the sauce right before serving) and onion. Serve immediately.

ALMOST AUTHENTIC CINCINNATI CHILI

Steps:

• Crumble raw (do not brown first) ground beef into the quart of water.
• Add all of the other ingredients.
• Simmer uncovered for 1/2 hour.
• Simmer for another 2 and 1/2 hours covered.
• Stir occasionally.