Ospidillo Cafe Cincinnati Chili No 2 Recipes

Steps:

• In a large cooking pot, over medium-high heat, break up the burger into the chicken stock.
• Add all the remaining ingredients except for the bell pepper and the kidney beans, bring to a boil, and then lower the heat to a simmer (slightly bubbling).
• Cover, and allow the chili to simmer for three hours, stirring often.
• At the end of three hours, remove the garlic clove and the bay leaves and drop in the red bell pepper (or, substitute a jalapena pepper if you prefer just a litle heat).
• Simmer for two more hours, again stirring often.
• At the end of the two hours, remove the whole pepper and add the drained/rinsed kidney beans. Simmer for one additional hour, covered, and continue frequent stirring.
• Tips: If you see a need to add just a little additional chicken stock along the way, go ahead and do so, remembering that you will be topping spaghetti and/or hot dogs with this chili. Also, this is a very old recipe (1922) and any "tweaking" will probably not serve to improve it. Finally, make sure that your spices are fresh -- I prefer ancho chili powder but any variety will do.
• Condiments for the spaghetti dish version include diced sweet onion, sharp cheddar cheese and Tabasco sauce. Servings are based on spaghetti, not hot dogs.

Steps:

• Heat oil in a large pot over medium-high. Add garlic, onion, and chiles; cook, stirring occasionally, until softened, about 5 minutes. Add cumin and cinnamon; cook, stirring constantly, just until fragrant, about 1 minute.
• Add beef and season with salt. Cook, breaking up meat, until browned, about 5 minutes. Add vinegar and tomatoes with their juices; season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Serve over rice with accompaniments.

Steps:

• Blend the ground meat. Set aside.
• In a crock pot, combine water, salt and pepper. Cook on high (covered) for 20 minutes then stir in oatmeal. Cover and cook on high for 90 more minutes.
• Add meat and savory seasoning at the end of the 90 minutes -- blend well. Cover and cook on low for 3 more hours.
• At the end of the 3 hours, if the goetta is not thick enough, cook it a little longer, stirring often.
• Pour into bread pans, cover with cling wrap, and place in refrigerator. It will keep for days.
• When you're ready to eat it, slice the loaf of goetta and put it into a skillet with the bacon fat. Fry over medium heat until it is well browned, turning once.
• Serve.
• NOTE: A good friend of mine who makes this all the time use 16 cups of water for this recipe, which is double the recommendation, so don't be afraid to use more than 8 cups if it seems to need it before the cooking time is up. Also, good sausage can be substituted for the ground pork, if you wish.

Steps:

• Brown and drain the ground chuck and put into a large cooking pot.
• Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.
• Mash the bouillon cube in the cup of water and add to the sauce. (If you do not have a Maggi bouillon cube, just use 1 1/2 regular chicken bouillon cubes).
• Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.
• Serve over hot dogs.
• My personal preferences for ingredient brands are Heinz mustard and Tupelo honey but any brands will do.

Steps:

• Cook until onions are nearly done.
• Add tomatoes, beans and a little water (about a half a bean can).
• Season with chili powder and add salt to taste.

Steps:

• Spread mayonnaise on one side of each slice of bread; lay out a slice of bread and top with roast beef and cheese.
• Place another slice of bread on top; add on tomato slices, ham, and lettuce.
• Top with remaining slice of bread, cut sandwich in half, insert toothpick in each half to hold it together; serve immediately.

Steps:

• Sautee the onion in the olive oil in a thick-bottomed pot until tender. Do not drain.
• Add all other ingredients, cover the pot, and simmer for an hour or so, stirring frequently.
• NOTE: Sometimes, I use 2 large chopped onions instead of just one.

Steps:

• Using about three cups of water in a small pan, boil the sausage for a few minutes until it is broken up. Drain, using a colander, and put the sausage and the 1 Tablespoon of Italian Seasoning into a food processor and pulse it until it is of a fine consistency.
• Combine all ingredients, including the sausage, into a large cooking pot on medium heat and bring to a boil. (If you can't find Dale's Steak Seasoning, use 2 teaspoons of soy and one additional teaspoon of Worcestershire sauce). Once it boils, reduce the heat to low and allow it to simmer, covered, for two hours, stirring often.
• At the end of the 2 hours, remove the bay leaves and any pieces of garlic you can find, and serve over hot dogs or footers with mustard and finely diced onions.