CINCINNATI CHILI
Provided by Food Network Kitchen
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 24
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
Provided by Katie Lee Biegel
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 23
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.
TRADITIONAL CINCINNATI CHILI
I got this recipe from a college friend who grew up right outside of Cincinnati. The original recipe calls for twice as much ground beef and no beans, but I prefer the combination. This chili has an interesting blend of flavors and you can easily adjust amounts to your liking - I tend to measure all the spices with a generous hand! Don't be afraid to make it spicy because serving it on spaghetti sort of spreads out the heat. I have also added chopped bell peppers to this to add color, with good results. This freezes well. A couple of notes - browning the ground beef ahead of time works ok, but the consistency will be much different than if you crumble the raw meat into the water at the start (chunky vs. a kind of thickened sauce consistency). Also, this will work in a crock pot, but the end result is too thin and watery for my taste.
Provided by pattikay in L.A.
Categories Spaghetti
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
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.
CINCINNATI CHILI I
An unusual chili, with cinnamon, cloves, and even chocolate!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Chili Recipes Chili Without Beans Recipes
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.
- Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
- Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
- It is the best if you now refrigerate overnight.
- Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 7 g, Cholesterol 100.2 mg, Fat 35 g, Fiber 2.8 g, Protein 22.2 g, SaturatedFat 14 g, Sodium 659.1 mg, Sugar 2.9 g
AUTHENTIC CINCINNATI CHILI
I feel like this is pretty close to the real thing. Tastes more like Dixie Chili than Skyline or Goldstar, but if you live in an area that you can't get to a chili parlor, this will fix your craving!
Provided by lyzzibear
Categories < 4 Hours
Time 3h55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Crumble raw meat into cold water in medium stock pot. DO NOT brown meat.
- Add all remaining ingredients and bring to a boil over medium high heat.
- Lower heat and simmer for 3-4 hours.
- Serve over spaghetti with cheddar cheese and onions, on hotdogs with mustard, cheddar cheese and onions, or in a bowl with cheddar cheese, onions and oyster crackers. I put a little hotsauce on mine!
SIMPLE CINCINNATI CHILI
This is a simple recipe without a long list of ingredients, but it produces a rich, satisfying chili. My kids love this chili better than regular chili!!!
Provided by Charmie777
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook ground beef in large saucepan until no longer pink; drain.
- Add chili seasoning, cinnamon, beans and tomato sauce.
- Add water to bring to correct consistency.
- Bring to a boil.
- Reduce heat and simmer 10 minutes.
- Serve over spaghetti, topped with cheddar and onions.
Nutrition Facts : Calories 450.7, Fat 18.4, SaturatedFat 6.9, Cholesterol 77.1, Sodium 951.6, Carbohydrate 39.3, Fiber 8.6, Sugar 6.8, Protein 31.4
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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