CINCINNATI-STYLE CHILI
Provided by Katie Lee Biegel
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 23
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.
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
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
CINCINNATI CHILI
Provided by Food Network Kitchen
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt.
- Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well.
- Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar. Serve with the oyster crackers if desired.
SIMPLE CINCINNATI CHILI
This is a simple recipe without a long list of ingredients, but it produces a rich, satisfying chili. My kids love this chili better than regular chili!!!
Provided by Charmie777
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook ground beef in large saucepan until no longer pink; drain.
- Add chili seasoning, cinnamon, beans and tomato sauce.
- Add water to bring to correct consistency.
- Bring to a boil.
- Reduce heat and simmer 10 minutes.
- Serve over spaghetti, topped with cheddar and onions.
Nutrition Facts : Calories 450.7, Fat 18.4, SaturatedFat 6.9, Cholesterol 77.1, Sodium 951.6, Carbohydrate 39.3, Fiber 8.6, Sugar 6.8, Protein 31.4
CINCINNATI CHILI
Cinnamon and cocoa give a rich brown color to hearty Cincinnati chili. This dish will warm you up on a cold day. -Edith Joyce, Parkman, Ohio
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, cook the beef, pork and onions over medium heat until meat is no longer pink, breaking meat into crumbles. Add garlic; cook 1 minute longer. Drain. Add the beans, tomatoes, vinegar, cocoa, sauces, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Discard bay leaves. Serve with spaghetti. If desired, garnish with cheese, sour cream, tomatoes and onions.
Nutrition Facts : Calories 421 calories, Fat 16g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 443mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 11g fiber), Protein 32g protein.
HOMEMADE CINCINNATI CHILI
The chocolate in this recipe threw me off at first, but now it's the only way I make chili. You'll find layers of delicious flavor in this heartwarming dish. It's well worth the time it takes! -Joyce Alm, Thorp, Washington
Provided by Taste of Home
Time 5h25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture. Cover and cook on low for 5-6 hours or until heated through. , Serve with spaghetti. If desired, serve with cheese and green onions., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with spaghetti. If desired, serve with cheese and green onions.
Nutrition Facts : Calories 358 calories, Fat 14g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 1141mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 7g fiber), Protein 33g protein.
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- Bring 2 quarts of water and 1 teaspoon salt to a boil in a large saucepan. Add the ground beef and stir vigorously to separate the meat. After about 30-45 seconds, before the water returns to a full boil, drain the meat into a strainer and set aside.
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