Rootin Tootin Cincinnati Chili Recipes

CINCINNATI CHILI

Cincinnati Chili image

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

Ingredients

1 pound ground beef
1 pound ground pork
4 medium onions, chopped
6 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1/4 cup white vinegar
1/4 cup baking cocoa
2 tablespoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 teaspoon sugar
2 tablespoons chili powder
4 teaspoons ground cinnamon
3 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons ground allspice
3 bay leaves
Salt and pepper to taste
Hot cooked spaghetti
Optional: Shredded cheddar cheese, sour cream, chopped tomatoes and green onions

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.

AUTHENTIC CINCINNATI CHILI

Authentic Cincinnati Chili image

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

Ingredients

2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
½ (1 ounce) square unsweetened chocolate
¼ cup chili powder
1 ½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf

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

ROOTIN'-TOOTIN' NO-FAIL CHILI

Rootin'-Tootin' No-Fail Chili image

I've been making this recipe for years, and it's always a hit. Serve it alone, on hot dogs, with nacho chips, or top spaghetti with a sprinkling of shredded cheese for a kickin' chili mac!

Provided by jacru

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
3 lbs ground beef
1 large onion, chopped
1 green pepper, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 (14 ounce) can stewed tomatoes, undrained
1 (6 ounce) can tomato paste
1 (32 ounce) can tomato sauce
2 cups water
1 (4 ounce) can diced green chilies
3/4 cup chili powder
1 (14 ounce) can red kidney beans (optional)
salt and pepper
grated sharp cheddar cheese (optional)

Steps:

In a dutch oven, add oil and cook ground beef on medium heat until no longer pink, but not browned.
Add onion, green pepper, garlic and celery. Season with salt and pepper and saute until the vegetables become somewhat soft, about 10 minutes.
Drain mixture in a colander and add back to pot.
Add remaining ingredients (except cheese), stirring well after each addition.
Bring chili to a simmer, cover, and cook on stove 3 to 4 hours. If chili is too thin, put the lid ajar for last 30-60 minutes of cooking.

Nutrition Facts : Calories 653.1, Fat 39.2, SaturatedFat 14.1, Cholesterol 154.2, Sodium 1830.3, Carbohydrate 31, Fiber 11, Sugar 16, Protein 49

CINCINNATI CHILI CON CARNE

Cincinnati Chili Con Carne image

This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely. In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness. Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.

Provided by Craig Claiborne And Pierre Franey

Categories dinner, main course

Time 1h40m

Yield 6 or more servings

Number Of Ingredients 21

Ingredients

4 cups beef broth
2 pounds ground beef
1 tablespoon olive oil
3 cups finely chopped onions
1 tablespoon finely minced garlic
1/4 cup chili powder or more to taste
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon hot red pepper or more to taste
1 bay leaf
2 cups fresh or canned tomato sauce
2 tablepoons cider or white vinegar
1/2 ounce (one-half square) unsweetened chocolate
Salt, to taste
1 pound spaghetti, cooked
8 ounces sharp cheddar, finely grated
1 15-oz. can dark red kidney beans, drained and rinsed
1 small white onion, finely diced
Oyster crackers, for serving

Steps:

Put the broth in a pot or Dutch oven and add the beef a little at a time until it separates into small pieces. Bring to the boil. Cover and let simmer 30 minutes.
Heat the oil in a saucepan and add the onions. Cook, stirring often, until the onions are wilted and start to brown. Add the garlic, chili powder, cumin, cinnamon, allspice, cloves, hot red pepper, bay leaf and tomato sauce and bring to the boil.
Add the tomato mixture to the meat mixture. Add the cider or vinegar and chocolate. Bring to a boil and cover. Simmer one hour. Refrigerate. When ready to serve, skim off the fat, reheat and serve over cooked spaghetti topped with cheese, beans and onion.

Nutrition Facts : @context http, Calories 1041, UnsaturatedFat 22 grams, Carbohydrate 92 grams, Fat 50 grams, Fiber 12 grams, Protein 57 grams, SaturatedFat 20 grams, Sodium 1596 milligrams, Sugar 13 grams, TransFat 2 grams

ROOTIN' TOOTIN' CHILI

Rootin' Tootin' Chili image

This is a chili recipe that my mom has made for years. She's passed this recipe on to me and now I make it a couple times a year when the weather gets cold. This chili is very good on the day you make it but EXCELLENT the day after when the flavors have had some time to meld. Its fantastic with some shredded cheddar cheese and Frito Scoops. Its also perfect for freezing and eating later for a quick and tasty meal.

Provided by Jason B

Categories One Dish Meal

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs ground beef
1 bell pepper, chopped and seeds removed
1 yellow onion, chopped
1 jalapeno, chopped and seeds removed (optional)
2 (4 ounce) cans diced green chilies
6 (14 1/2 ounce) cans diced tomatoes (I use Del Monte Fire Roasted)
6 (8 ounce) cans tomato sauce
6 (14 1/2 ounce) cans red beans, drained and rinsed
1 1/4 tablespoons chili powder
2 teaspoons cumin
2 teaspoons black pepper
2 teaspoons salt
1/2 teaspoon cayenne
2 cups water

Steps:

Brown the ground beef over medium-high heat. Once browned, put in the onions, bell pepper and jalapeno. Cook for 2-3 minutes, stirring occasionally. Remove from heat and drain grease.
Return beef mixture to a large stockpot. Add the remaining ingredients and cover the pot. Simmer on medium-low heat for 1 1/2 to 2 hours, stirring occasionally.

Nutrition Facts : Calories 585.2, Fat 12.5, SaturatedFat 4.3, Cholesterol 46.3, Sodium 2046.5, Carbohydrate 85.8, Fiber 22.4, Sugar 17.4, Protein 38.5

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