CINCINNATI CHICKEN - DELICIOUS!
Chicken breast, chipped beef, bacon, cream of mushroom soup and sour cream. Put them together and you'll have a delicious meal in 60-90 minutes! My daughter was a very picky eater but even at a young age this was one of her favorites. The leftovers (if there are any) are delicious too! Very easy recipe...even a first time cook can't mess this up.
Provided by forgiven78_1689734
Categories Chicken Breast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 6 breast cut in half. Can be whatever size desired.
- Line casserole (9X13) with chipped beef.
- Wrap each piece of chicken with a slice of bacon (I like to pre-cook my bacon a little before wrapping) and place into the casserole on top of the chipped beef. In a bowl mix together sour cream and cream of mushroom soup. Don't forget some of the bacon grease if you pre-cooked your bacon (for the added flavor.
- Spread mixture over the chicken breasts and sprinkle with pepper.
- Bake in 375 degree oven for about 1 - 1 1/2 hours.
- The extra gravy in the pan is great over mashed potatoes or a baked potato.
- This recipe is so easy and is a favorite whenever I make it for guests. Enjoy!
Nutrition Facts : Calories 590, Fat 47.5, SaturatedFat 17.3, Cholesterol 140.6, Sodium 1517.5, Carbohydrate 5.5, Sugar 2.5, Protein 33.8
CINCINNATI-STYLE CHILI
Looking for a Cincinnati-Style dinner? Then check out this chili recipe made using Muir Glen® whole tomatoes and Progresso® dark red kidney beans that's ready in just 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 10
Number Of Ingredients 8
Steps:
- Cook beef and about 1 1/2 cups of the onion in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
- Stir in tomatoes, beans, tomato sauce and chili powder, breaking up tomatoes. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until desired consistency. Meanwhile, cook and drain spaghetti as directed on package.
- Cover and refrigerate half of chili for another meal. Spoon remaining chili over hot spaghetti; sprinkle with cheese and remaining onion.
Nutrition Facts : Calories 380, Carbohydrate 47 g, Cholesterol 45 mg, Fat 1/2, Fiber 9 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 7 g, TransFat 0 g
BEST CINCINNATI CHILI
I have attempted to take the best from the recipes posted and the reviews given along with the notes I took while trialing this recipe to come up with the best of the best. I hope my efforts prove Cincinnati Chili worthy. Enjoy!
Provided by cullinanpat
Categories One Dish Meal
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Bring 2 cans of beef broth to a low boil, add beef. Work with potato masher to smooth and break up chunks. Cook until smooth texture is obtained about 45 minute Cool and remove fat from surface with turkey baster or spoon.
- Add chili powder, onion powder, cinnamon, cumin, cardamom, allspice, ground cloves, bay leaf, chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and sugar, mix well. Bring to a boil then lower to a low simmer until it reduces and thickens, stirring occasionally about 1.5 hours.
- Cool and refrigerate over night.
- Reheat thoroughly and Serve over spaghetti. Top with shredded cheddar cheese, raw white onion, hot sauce and oyster crackers as desired.
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
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CINCINNATI CHICKEN CHILI | RECIPES | WW USA - WEIGHTWATCHERS
From weightwatchers.com
Cuisine AmericanCategory Lunch,DinnerServings 8Total Time 1 hr 40 mins
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, about 6 minutes. Stir in the chiles, chili powder, cocoa, cumin, cinnamon, sugar, and salt. Cook until fragrant, about 1 minute. Add chicken and cook, breaking itup with a wooden spoon, until browned, about 8 minutes.
- Add the tomatoes with their liquid, salsa, tomato sauce, and water; bring to a boil. Reduce the heat and simmer, covered, until the flavors blend and the chili thickens slightly, about 1 hour.
- Divide the spaghetti among 8 plates. Spoon the chili on top, then sprinkle with the cheese and scallions. Yields generous 1⁄2 cup spaghetti with 1 cup chili and 1 tablespoon cheese per serving.
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4.4/5 (16)Total Time 3 hrs 20 minsCategory Main CourseCalories 590 per serving
- Heat a large heavy bottom soup pot over medium heat and add the olive oil. Add the onion and saute about 10 minutes or until it begins to caramelize around the edges. Use your hand to crumble in the ground chicken (or turkey). Brown the chicken, breaking up the meat as you go. Once the chicken is browned add the red pepper. Next add in the chili powder, cumin, allspice, salt, cayenne, cinnamon, chipotle chile powder, smoked paprika and garlic powder. Give it a good stir and let this cook about a minute or 2 to season the chicken.
- Add the chicken broth, tomatoes, tomato paste, vinegar, worcestershire sauce, bay leaves and cocoa powder. Give it a good stir, making sure everything is combined.
- Simmer for at least 3 hours or up to all day on the lowest setting your stove will go. The longer the better.
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