Zesty Cincinnati Chili Recipes

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.

Steps:

• Cook the beef and onion in a large skillet over medium high heat, breaking up beef into tiny pieces, just until meat is no longer pink. Drain and place in a large Dutch oven or slow cooker. Stir in the water, garlic, cumin, cinnamon, allspice, cloves, salt, pepper, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaves, tomato sauce, and chocolate. Simmer over medium low heat for 3 to 5 hours.

Steps:

• Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
• Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
• Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

Steps:

• Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 8 minutes. Add bell peppers and sauté, stirring occasionally, until softened, about 6 minutes. Add chili powder, cocoa, salt, cinnamon, and pepper and cook, stirring, about 1 minute.
• Add beef and cook, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add tomatoes with juice and molasses and simmer briskly, uncovered, stirring occasionally, until thickened, 5 to 8 minutes.

Steps:

• Pour water into a large cooking pot (5-qt size)
• Crumble raw ground beef into water.
• Add beans, onions, garlic, tomato paste, vinegar, Worcestershire sauce and all of the spices, salt and peppers.
• Stir together and bring to a boil.
• Reduce heat to low and simmer till meat is cooked and chili is thickened, from 45 minutes to an hour and a quarter (depending on how thick you like it).
• When chili is nearly done, prepare spaghetti (as much as you need - think in terms of how much you would want if this were spaghetti sauce).
• Place drained spaghetti on plates and ladle chili over it.
• Top with shredded cheddar.

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.

Steps:

• Brown beef and onion in a large skillet over medium high heat. Place browned mixture in a large pot and stir in the tomato sauce, garlic, Worcestershire sauce, cinnamon, vinegar, chili powder, cayenne pepper, salt and pepper. Simmer, uncovered, over low heat for 1 1/2 hours.
• When meat mixture has about 20 minutes cooking time left, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.

Steps:

• Cook ground beef in Dutch oven over medium-high heat, stirring occasionally, until browned (4 - 5 minutes). Drain off fat. Add onion and garlic; continue cooking until lightly browned (2 - 3 minutes).
• Stir in all remaining ingredients except spaghetti. Continue cooking until mixture comes to a boil (4 - 5 minutes). Reduce heat to low. With cover ajar, cook until flavors are blended and sauce thickens(about 60 minutes).
• Meanwhile, cook spaghetti according to package directions. Drain. To serve: divide cooked spaghetti among 5 bowls; top each serving with 1 cup chili and your favorite toppings.
• Notes: The first time I made this I stored it in the refrigerator overnight to have more time to blend the flavors. It was great!
• When doubling the recipe, reduce the tomato sauce to 3 (15 oz each) cans and 1 (8 oz) can for a total of 53 oz (instead of 2 x 29 oz = 58 oz).
• In Cincinnati the true enthusiasts have their Chili 1 - 5 ways:.
• 1. Plain.
• 2."Two Way" - Spaghetti and Chili.
• 3."Three Way" - Chili, Spaghetti, and Cheddar Cheese.
• 4."Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions.
• 5."Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans.

Steps:

• Cut sausage into 1/2-in. pieces. Trim pork and cut into 1/2-in. pieces. , In a 5-qt. kettle or Dutch oven, cook sausage, pork and beef over medium heat, until sausage and beef are no longer pink and the pork juices run clear; drain, reserving 1 tablespoon drippings. Set meat aside. , Saute onions, green pepper and garlic in reserved drippings until tender. Add the next 12 ingredients. Return meat to the pan; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the beans and heat through.