Cincinnati Style Chili Rice Recipes

CINCINNATI CHILI

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.

CINCINNATI-STYLE CHILI

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.

QUICK CINCINNATI-STYLE CHILI

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.

CINCINNATI-STYLE CHILI

Steps:

• Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.
• Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.
• While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.
• Stir beans into the chili and mix lightly.
• Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.