CINCINNATI CHILI
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
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.
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.
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
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
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.
CINCINNATI CHILI CON CARNE
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
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
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!
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