Ospidillo Cafe Cincinnati Chili No 2 Recipes

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CINCINNATI CHILI II



Cincinnati Chili II image

This recipe is an approximation of a famous dish in Cincinnati called "Skyline Chili" or just "Skyline". The original recipe was developed by a Greek who owned several chili parlors, and is very different from what most of us think of as chili. It's very popular in Cincinnati, but the recipe is kept very closely guarded secret. My husband LOVES Skyline, so I found 2 recipes that he declares are the closest to the one made in Cincinnati. This is the second recipe. When serving, you have to serve the chili with the toppings - each person can make their chili "3-way", "4-way" or "5-way" depending on the number of toppings they add.

Provided by P48422

Categories     Stew

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 26

3 medium onions, chopped
6 cloves garlic, minced
3 tablespoons vegetable oil
4 lbs lean ground beef
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried oregano, crumbled
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
1 (16 ounce) can tomato sauce
2 tablespoons red wine vinegar
2 tablespoons molasses
1 ounce unsweetened chocolate, chopped fine
thin spaghetti, cooked
kidney bean
chopped onion
shredded cheddar cheese
oyster crackers

Steps:

  • In a large heavy kettle, cook the onions and garlic in the oil over medium heat until the onions are soft.
  • Add the beef and cook, stirring and breaking up the beef until it is cooked and no longer pink.
  • Add the spices and cook, stirring for about a minute.
  • Add the remaining ingredients (except the toppings) and simmer, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thick.
  • Discard the bay leaf.
  • Ladle over the hot spagetti and pass the toppings seperately.

CINCINNATI CHILI I



Cincinnati Chili I image

This recipe is an approximation of a famous dish in Cincinnati called "Skyline Chili" or just "Skyline". The original recipe was developed by a Greek who owned several chili parlors, and is very different from what most of us think of as chili. It's very popular in Cincinnati, but the recipe is kept very closely guarded secret. My husband LOVES Skyline, so I found 2 recipes that he declares are the closest to the one made in Cincinnati. This is the first recipe. When serving, you have to serve the chili with the toppings - each person can make their chili "3-way", "4-way" or "5-way" depending on the number of toppings they add.

Provided by P48422

Categories     Stew

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 23

4 cups water
2 (8 ounce) cans tomato sauce
1 (5 ounce) can tomato paste
2 medium onions, chopped
1 stalk celery, chopped
2 tablespoons chili powder
2 tablespoons fresh lemon juice
1 tablespoon dark brown sugar
2 bay leaves
4 cloves garlic, finely minced
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 lb lean ground beef
1 lb ground lean pork
1 lb thin spaghetti, cooked
2 cups cooked red kidney beans
2 cups finely chopped onions
2 cups shredded cheddar cheese
oyster crackers

Steps:

  • In a large, heavy pot, combine all of the ingredients except the beef, pork, and toppings.
  • Cover and bring to a boil.
  • Crumble the meats in gradually and return the mixture to a boil.
  • Reduce the heat and simmer for 2 hours, uncovered, or until the chili is as thick as you like.
  • Discard the bay leaves.
  • Serve the chili in flat soup bowls by putting a layer of spagetti, then the chili over top, then passing the remaining toppings at the table for each person to personalize their own.

Nutrition Facts : Calories 714, Fat 29.3, SaturatedFat 13.1, Cholesterol 107.3, Sodium 937.8, Carbohydrate 67.9, Fiber 7.1, Sugar 9.8, Protein 45.7

THE OSPIDILLO CAFE CHICKEN CACCIATORE



The Ospidillo Cafe Chicken Cacciatore image

Does your family love chicken like mine does? This is my clan's all-round favorite dish of any sort. The original recipe came from Mr. Food (Art Ginsberg) before I messed with it a bit to suit our tastes. It's easy, fairly cheap, feeds 6, sticks to your ribs, and can be prepared easily in 90 minutes. Once you have it going, you just monitor it and make your spaghetti to serve it over (you could serve it over rice). I make this chicken cacciatore at least once a month and they'd be happier around here if I made it once a week! It is much better if the skin is left on while cooking (chicken doesn't get leathery that way) -- you can pull it off (it practically falls off) when you serve it if you wish. Also, if you use plain table salt, cut it back to 1/2 a teaspoon. Sometimes I use whole chickens, cut up, (without the backs, necks, and organs, which I save for making stock), and sometimes just legs and thighs -- it really doesn't matter. We often take this recipe camping, making up the spaghetti ahead of time and storing it in zip-lock bags in the cooler. One final variation -- you can substitute an equivalent amount of fresh Roma tomatoes instead of the canned ones for a "brighter" flavor but, if you do, add 6 ounces of V-8 juice to the recipe. Enjoy, my friends!

Provided by Bone Man

Categories     One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

12 chicken pieces, various, skin on
1 teaspoon kosher salt
1/4 teaspoon ground red pepper
4 tablespoons olive oil
1 cup white onion, sliced lengthwise
1 bell pepper, de-seeded and chopped (optional)
2 fresh garlic cloves, minced
1/2 cup dry red wine
30 ounces Italian-style tomatoes, diced, with juice
1/2 cup fresh parsley, chopped
1 cup fresh mushrooms, sliced
1 teaspoon dried oregano
1 tablespoon dried sweet basil leaves

Steps:

  • In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
  • When the chicken is browned, remove the pieces from the skillet and saute the onions in the oil until tender. Drain the oil (do not scrape the pan!).
  • Deglaze the pan with the wine, whisking over medium heat for about a minute. Add the chicken pieces and onions to this sauce, then add in all other ingredients, adding the seasonings and herbs to the top. Cover and allow to cook at a very low boil for one hour and ten minutes, turning the chicken only once. If you want more liquid, add canned chicken stock (about 15 ounces).
  • Serve over cooked spaghetti.

Nutrition Facts : Calories 151.1, Fat 9.4, SaturatedFat 1.3, Sodium 609.9, Carbohydrate 13.1, Fiber 2.4, Sugar 6.5, Protein 2.3

THE HIPPO



The Hippo image

Make and share this The Hippo recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

mayonnaise
3 slices whole wheat bread or 3 slices dark rye bread, toasted
4 ounces thinly sliced roast beef
2 slices American cheese or 2 slices swiss cheese
3 slices fresh tomatoes (thin slices)
4 ounces thinly sliced smoked ham
2 leaves iceberg lettuce
extra-long toothpick

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.

Nutrition Facts : Calories 791, Fat 35.7, SaturatedFat 15, Cholesterol 185.8, Sodium 2949.5, Carbohydrate 45.9, Fiber 2.7, Sugar 5.1, Protein 71.3

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