Cin Chili Recipes

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CIN CHILI

This recipe is from Cindy Wilkins, 2 time national chili cook-off winner. This is a true Texas chili, no beans....just meat and "gravy". It was featured on Throwdown with Bobby Flay. Cindy said she doesn't use fresh onions and peppers in her chili because you can't predict how hot, how flavorful, etc, the fresh ones will be. That's why she prefers to use the powders. This is great as is, but I really use it to stuff poblano peppers, stirring in lots of shredded monterey jack cheese!

Provided by breezermom

Categories     Meat

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 21



Cin Chili image

Steps:

  • In a large heavy bottom pot, heat olive oil over medium-high heat. Add the sirloin and cook until browned, about 8 minutes. Season with salt and drain off the excess grease.
  • Add the tomato sauce and beef broth and simmer for 1 hour.
  • Add the next 7 ingredients, stir and simmer for 35 more minutes.
  • Add the next 5 ingredients to the pot and cook another 20 minutes, stirring often.
  • Add the last 5 ingredients and cook for 10 more minutes.
  • Serve and enjoy. Garnish with cheese and sour cream. Or, use the mixture to stuff poblanos, adding some cheese.

Nutrition Facts : Calories 405.1, Fat 25.5, SaturatedFat 8.7, Cholesterol 113.5, Sodium 1029.3, Carbohydrate 10.9, Fiber 4, Sugar 2.7, Protein 34.2

2 tablespoons olive oil
2 lbs sirloin steaks, cut into 3/4 inch cubes. The meat is easier to cube if it is partially frozen
1 (14 ounce) can beef broth, Swanson's is suggested
1 (8 ounce) can tomato sauce, Hunt's is suggested
1 tablespoon onion powder
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
1 teaspoon chicken bouillon granule
1 teaspoon beef bouillon granules
5 tablespoons red chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1/4 teaspoon brown sugar
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoons ground cumin

CIN CHILI

Provided by Food Network

Categories     main-dish

Time 3h40m

Yield 6 servings

Number Of Ingredients 21



Cin Chili image

Steps:

  • In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

2 tablespoons olive oil
2 pounds ground beef
1 (14-ounce) can beef broth (recommended: Swanson's)
1 (8-ounce) can tomato sauce (recommended: Hunt's)
1 tablespoon onion powder
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules
5 tablespoons red chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1/4 teaspoon brown sugar
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoon ground cumin

CIN CHILI STUFFED POBLANO PEPPERS

Provided by Food Network

Categories     side-dish

Time 4h40m

Yield 6 servings

Number Of Ingredients 23



Cin Chili Stuffed Poblano Peppers image

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the top out of the poblano peppers like you would a pumpkin, leaving the stems attached and set aside. Scrape out the seeds and fill the poblanos with chilled Cin Chili 1/4-inch from the top. Place the top of the poblano back onto the pepper so it looks whole again. Lay the peppers in an 8 by 11-inch flameproof baking dish, alternating the directions of the peppers so that they all fit. Bake in the oven for 30 minutes (Note: If you want the skins to be blackened, you can turn your oven on broil for the last 5 minutes).
  • Remove poblano peppers from the oven and cover with the shredded cheese. Return the dish to the oven and bake for another 10 minutes. Remove from the oven and transfer to a serving dish.
  • 1/4 teaspoon ground black pepper
  • In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

6 fresh poblano peppers
1 pound Cin Chili recipe follows, chilled
8 ounces shredded cheese (recommended: Mexican style cheese)
1 teaspoon chicken bouillon granules
2 tablespoons olive oil
1/2 teaspoon salt
2 pounds ground beef
1 (14-ounce) can beef broth (recommended: Swanson's)
1 teaspoon beef bouillon granules
1 (8-ounce) can tomato sauce (recommended: Hunt's)
5 tablespoons red chili powder
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
2 teaspoons ground cumin
1/4 teaspoon brown sugar
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoon ground cumin

CIN CHILI CON QUESO

Provided by Food Network

Categories     appetizer

Time 3h55m

Yield 6 servings

Number Of Ingredients 24



Cin Chili Con Queso image

Steps:

  • Place the cheese in a crock pot. Add the chilis and tomatoes and the Cin Chili. Mix well and heat until melted, about 10 minutes. Serve with tortilla chips.
  • In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

1 pound processed American cheese, diced (recommended: Velveeta)
1 can diced chilis and tomatoes (recommended: Ro'tel)
1 pound Cin Chili recipe follows,chilled
2 tablespoons olive oil
2 pounds ground beef
1 (14-ounce) can beef broth (recommended: Swanson's)
1 (8-ounce) can tomato sauce (recommended: Hunt's)
2 tablespoon onion powder
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules
5 tablespoons red chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1/4 teaspoon brown sugar
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoon ground cumin

CINCINNATI CHILI I

An unusual chili, with cinnamon, cloves, and even chocolate!

Provided by MARBALET

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

Yield 8

Number Of Ingredients 15



Cincinnati Chili I image

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
  • Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
  • Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
  • It is the best if you now refrigerate overnight.
  • Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 7 g, Cholesterol 100.2 mg, Fat 35 g, Fiber 2.8 g, Protein 22.2 g, SaturatedFat 14 g, Sodium 659.1 mg, Sugar 2.9 g

1 tablespoon vegetable oil
½ cup chopped onion
2 pounds ground beef
¼ cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 bay leaf
½ (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
¼ teaspoon ground cayenne pepper
¼ cup shredded Cheddar cheese

CHILLI CON CARNE RECIPE

This great chilli recipe has to be one of the best dishes to serve to friends for a casual get-together. An easy sharing favourite that uses up storecupboard ingredients.

Provided by Good Food team

Categories     Dinner, Lunch

Time 1h10m

Number Of Ingredients 16



Chilli con carne recipe image

Steps:

  • Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
  • Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
  • Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
  • Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
  • Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
  • Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  • Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
  • Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  • Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
  • Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
  • Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
  • Check on the pan occasionally to stir it and make sure the sauce doesn't catch on the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  • Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
  • Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
  • Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
  • Serve with soured cream and plain boiled long grain rice.

Nutrition Facts : Calories 387 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 2.32 milligram of sodium

1 large onion
1 red pepper
2 garlic cloves
1 tbsp oil
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar (or add a thumbnail-sized piece of dark chocolate along with the beans instead, see tip)
2 tbsp tomato purée
410g can red kidney beans
plain boiled long grain rice , to serve
soured cream , to serve

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



Authentic Cincinnati Chili image

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

2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
½ (1 ounce) square unsweetened chocolate
¼ cup chili powder
1 ½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf

AWARD WINNING CHILI CON CARNE

This chili recipe is many years in the making and I have won several awards with it. I think you'll be pleased with it. You can alter it to your own spice levels to achieve your perfect chili. Garnish with shredded mozzarella cheese, and use corn chips for dipping.

Provided by CHEFJIMMY

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h35m

Yield 8

Number Of Ingredients 22



Award Winning Chili Con Carne image

Steps:

  • Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
  • Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
  • Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
  • In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.1 g, Cholesterol 85.8 mg, Fat 27.2 g, Fiber 7.5 g, Protein 31.6 g, SaturatedFat 8.9 g, Sodium 1211.6 mg, Sugar 9.2 g

4 tablespoons vegetable oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 ½ pounds lean ground beef
2 beef bouillon cubes
⅔ cup red wine
2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved
garlic cloves, crushed
1 (12 ounce) can tomato paste
1 ½ teaspoons paprika
2 ½ teaspoons chili powder
1 teaspoon cayenne pepper
2 ½ teaspoons dried basil
½ teaspoon dried oregano
2 tablespoons dried parsley
½ teaspoon black pepper
1 teaspoon salt
12 drops hot pepper sauce (e.g. Tabasco™)
1 (15 ounce) can kidney beans, drained
3 tablespoons flour
3 tablespoons corn meal
½ cup water

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Cindy's Cin-Fully Hot Hot Sauce 20% OFF thru July 4th. After the great success of her award-winning Cin Chili mix, Cindy decided it was time to heat things up a bit. Cindy's Cin-Fully Hot Sauce is the result of months of Cin-Ful research. Discover what Cindy did. One drop makes you feel a little Cin-Ful. Two or more will bring out the devil in ...
From cinchili.com


CIN CHILI & COMPANY - BUDGET SAVVY DIVA | STEAK SAUCE, CIN CHILI, …
Nov 29, 2016 - Are you looking to give your food a little kick then Cin Chili & Company products are for you. These products are perfect for the foodie on your list. My favorite is the hickory steak sauce. This post is part of the Budget Savvy Diva Holiday …
From pinterest.ca


CIN-CHILI RECIPE | RECIPELAND
Step 1: In a 3 qt heavy saucepan, add the beef, cooking oil, dark chili powder and garlic and brown the meat. Step 2: Combine the seasonings and liquids in step 2 and add to the beef mixture. Bring to a boil, reduce heat and simmer for 1½ hrs.
From recipeland.com


CIN CHILI RECIPE | CHILI RECIPES | CHILI'S MENU RECIPES | MEXICAN …
Cincinnati Five Way Chili Yield: 4 Servings 1 lg onionchopped fine 2 cloves garlic,Crushed 1 T chili powder 1 T paprika 1 t black pepper 1/2 t cumin 1/2 t cinnamon 1/4 t nutmeg 20 oz can stewed tomatoes,Crushed 2 c water 1 T red wine vinegar 1 T honey. Cook onion and garlic until tender. Stir in chili powder, paprika,
From easytopreparerecipes.com


CIN CHILI STUFFED POBLANO PEPPERS : RECIPES - COOKING CHANNEL
Preheat the oven to 375 degrees F. Cut the top out of the poblano peppers like you would a pumpkin, leaving the stems attached and set aside. Scrape out the seeds and fill the poblanos with chilled Cin Chili 1/4-inch from the top. Place the top of the poblano back onto the pepper so it looks whole again. Lay the peppers in an 8 by 11-inch ...
From cookingchanneltv.com


ANTHONY'S PACK...CIN CHILI'S FIRST 5 HOT SAUCES | EBAY
Find many great new & used options and get the best deals for Anthony's Pack...Cin Chili's First 5 Hot Sauces at the best online prices at eBay! Free shipping for many products!
From ebay.ca


HOW TO EAT: CHILLI CON CARNE | TEX-MEX - THE GUARDIAN
Fundamentally, rice + chilli x cheese ÷ sour cream = perfection. It leaves you with heat, meat and rich, rib-sticking flavours, but also cooler, fresher components, held together in …
From theguardian.com


CHILI RECIPES FROM CIN CHILI & COMPANY. - CIN CHILI & COMPANY
Collection Of Recipes Using Cin Chili Products. Haute Knots. Cin Chili Puffs. Cin Chili Frito Pie. Cin Chili Flip Dip. Cin Chili Dip. Cin Chili Nachos. Cin Chili Stuffed Poblanos. Hash Brown Egg Baskets. Cindy's Sloppy Joes. Cin Chili Tacos. Cin Chili Bread Pull. Habanero Pickle Chip cookies. Pickled Margarita. Cindy's Pork Ribs . Cin Chili Enchiladas. Passion Margaritas. Cin …
From cinchili.com


CIN CHILI & CO. CHILI MIX - BULK BAG - TEXAS FOOD
Equivalent to 5 single packs. Ingredients: Chili Pepper, Dehydrated Vegetables (Onion, Garlic, Jalapeno), Salt, Spices, Paprika (Color), Sugar, Hydrolyzed Corn Soy & Wheat Gluten Protein, Maltodextrin, Beef Fat, Chicken Fat, Disodium Inosinate & Disodium Guanylate, Extractives of Paprika (Color), Caramel Color, Spice Extractives, Autolyzed ...
From texasfood.com


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