Empress Cincinnati Chili Recipes

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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

CINCINNATI-STYLE CHILI

Provided by Katie Lee Biegel

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 23



Cincinnati-Style Chili image

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.

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

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



Empress - Cincinnati Chili image

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.

8 cups water
2 lbs lean ground beef
4 medium onions, chopped fine, in a food processor
2 garlic cloves, minced
2 (8 ounce) cans tomato sauce
1 1/2 teaspoons white vinegar
1/4 teaspoon ground cayenne pepper
3 small dried chilies, whole
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 tablespoons chili powder
2 dashes Worcestershire sauce
5 -6 bay leaves, whole
2 teaspoons salt (not optional)
1 1/4 teaspoons ground pepper
thick spaghetti noodles, cooked to package directions
pasta topped with chili
top with sharp cheddar cheese, finely grated
top with raw onion, finely chopped
top with kidney bean

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



Cincinnati Empress Chili image

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

2 teaspoons olive oil
2 onions, chopped finely
4 cloves garlic, minced
3 cups vegetable stock
2 tablespoons apple cider vinegar
1 large bay leaf, crushed
5 whole allspice berries
2 teaspoons salt
3 tablespoons chili powder
1 teaspoon cocoa
17 ounces tomato sauce
1/2 teaspoon cayenne pepper, to taste
1 teaspoon cumin
1 teaspoon cinnamon
1 can pinto beans, drained
1/2 lb tofu, frozen,thawed,& crumbled

AUTHENTIC CINCINNATI CHILI

I feel like this is pretty close to the real thing. Tastes more like Dixie Chili than Skyline or Goldstar, but if you live in an area that you can't get to a chili parlor, this will fix your craving!

Provided by lyzzibear

Categories     < 4 Hours

Time 3h55m

Yield 8 serving(s)

Number Of Ingredients 15



Authentic Cincinnati Chili image

Steps:

  • Crumble raw meat into cold water in medium stock pot. DO NOT brown meat.
  • Add all remaining ingredients and bring to a boil over medium high heat.
  • Lower heat and simmer for 3-4 hours.
  • Serve over spaghetti with cheddar cheese and onions, on hotdogs with mustard, cheddar cheese and onions, or in a bowl with cheddar cheese, onions and oyster crackers. I put a little hotsauce on mine!

1 quart water
2 lbs ground chuck
1 (6 ounce) can tomato paste
2 large sweet onions, chopped fine
3 bay leaves
1/2 teaspoon cumin
1/2 teaspoon ground red pepper
1 teaspoon cinnamon
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 1/2 teaspoons allspice
1 tablespoon salt
2 tablespoons chili powder
1 1/2 tablespoons apple cider vinegar
2 garlic cloves, chopped

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