Ospidillo Cafe Cincinnati Chili No 2 Recipes

Steps:

• In a large cooking pot, over medium-high heat, break up the burger into the chicken stock.
• Add all the remaining ingredients except for the bell pepper and the kidney beans, bring to a boil, and then lower the heat to a simmer (slightly bubbling).
• Cover, and allow the chili to simmer for three hours, stirring often.
• At the end of three hours, remove the garlic clove and the bay leaves and drop in the red bell pepper (or, substitute a jalapena pepper if you prefer just a litle heat).
• Simmer for two more hours, again stirring often.
• At the end of the two hours, remove the whole pepper and add the drained/rinsed kidney beans. Simmer for one additional hour, covered, and continue frequent stirring.
• Tips: If you see a need to add just a little additional chicken stock along the way, go ahead and do so, remembering that you will be topping spaghetti and/or hot dogs with this chili. Also, this is a very old recipe (1922) and any "tweaking" will probably not serve to improve it. Finally, make sure that your spices are fresh -- I prefer ancho chili powder but any variety will do.
• Condiments for the spaghetti dish version include diced sweet onion, sharp cheddar cheese and Tabasco sauce. Servings are based on spaghetti, not hot dogs.

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.

Steps:

• Cook until onions are nearly done.
• Add tomatoes, beans and a little water (about a half a bean can).
• Season with chili powder and add salt to taste.

Steps:

• Heat oil in a large pot over medium-high. Add garlic, onion, and chiles; cook, stirring occasionally, until softened, about 5 minutes. Add cumin and cinnamon; cook, stirring constantly, just until fragrant, about 1 minute.
• Add beef and season with salt. Cook, breaking up meat, until browned, about 5 minutes. Add vinegar and tomatoes with their juices; season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Serve over rice with accompaniments.

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.

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.

Steps:

• Cook the beef, onions and garlic in a large (6 qt.) stockpot over medium-high heat, until the beef is well-browned, stirring frequently to break up the meat. Drain any fat.
• Add the chili powder, cinnamon, nutmeg and cloves. Cook and stir for 2-3 minutes.
• Add tomato juice and heat to a boil. Reduce heat to low and simmer for 30 minutes.
• Stir in beans. Cover and cook for 15 minutes on low, stirring occasionally.
• Serve over spaghetti and top with shredded cheddar cheese.

Steps:

• Brown and drain the ground chuck and put into a large cooking pot.
• Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.
• Mash the bouillon cube in the cup of water and add to the sauce. (If you do not have a Maggi bouillon cube, just use 1 1/2 regular chicken bouillon cubes).
• Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.
• Serve over hot dogs.
• My personal preferences for ingredient brands are Heinz mustard and Tupelo honey but any brands will do.

Steps:

• In large heavy pot, over medium-high heat, heat oil and saute onions for 8 to 10 minutes.
• Add remaining ingredients.
• Bring to a boil, then lower heat and simmer for 1 1/2 hours.

Steps:

• Using about three cups of water in a small pan, boil the sausage for a few minutes until it is broken up. Drain, using a colander, and put the sausage and the 1 Tablespoon of Italian Seasoning into a food processor and pulse it until it is of a fine consistency.
• Combine all ingredients, including the sausage, into a large cooking pot on medium heat and bring to a boil. (If you can't find Dale's Steak Seasoning, use 2 teaspoons of soy and one additional teaspoon of Worcestershire sauce). Once it boils, reduce the heat to low and allow it to simmer, covered, for two hours, stirring often.
• At the end of the 2 hours, remove the bay leaves and any pieces of garlic you can find, and serve over hot dogs or footers with mustard and finely diced onions.