Cincinnati Chili - how to make?!
Cincinnati Chili - how to make?
I havent made it before but I would like to, anyone got an easy to follow recipie for it, or any secrets for the perfect Cincinnati Chili?
Answers:
Cincinnati Chili
Ingredients
2 tbsp oil
2-1/2 pounds ground beef
1 quart cold water
1 (6-ounce) can tomato paste
2 large onions (diced)
1-1/2 tbsp vinegar
1 tsp Lea & Perrin Worcestershire sauce
1 clove garlic (crushed)
2 tbsp chili powder
5 bay leaves
2 tsp cinnamon
1 tsp allspice
2 tsp cayenne pepper
1-1/2 tbsp unsweetened cocoa
Salt & pepper to taste
Instructions
In a heavy guage pot, heat oil, add beef until brown, add onions and water and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1-1/2 to 2 hours. Adjust with salt & pepper to taste. Remove bay leaves before serving.
In Cincinnati the true enthusians have their Chili 1 to 5 ways:
1. Plain 2."Two Way" - Spaghetti & Chili
3."Three Way" - Chili, Spaghetti, and Cheddar Cheese
4."Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions
5."Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans
Yield: 6 to 8 servings
Cincinnati Chili
2/2005
Choose a relatively plain tomato sauce-nothing too spicy or herbaceous. To warm the kidney beans, simmer them in water to cover for several minutes and then drain.
Serves 6 to 8
Chili
2 teaspoons table salt or more to taste
1 1/2 pounds ground beef chuck
2 tablespoons vegetable oil
2 medium onions , chopped fine (about 2 cups)
2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons cocoa
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
2 cups tomato sauce
hot pepper sauce
Accompaniments
1 pound spaghetti , cooked, drained, and tossed with 2 tablespoons of unsalted butter
12 ounces sharp cheddar cheese , shredded
1 can red kidney beans (15-ounce), drained, rinsed, and warmed
1 medium white onion , chopped fine (about 1 cup)
1. FOR THE CHILI: Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large saucepan. Add the ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (this takes about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set it aside.
2. Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds. Stir in the broth, water, vinegar, sugar, and tomato sauce, scraping the pan bottom to remove any browned bits.
3. Add the blanched ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot pepper sauce to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving.)
4. TO SERVE: Divide the buttered spaghetti among individual bowls. Spoon the chili over the spaghetti and top with the cheese, beans, and onion. Serve immediately.
Hey there!! Cincinnati-Style Chili or 5-way chili
2 tablespoons vegetable oil
2 medium onions, chopped
5 cloves garlic, minced
2 pounds ground beef chuck
4 tablespoons commercial chili powder
1 tablespoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
Salt and fresh ground black pepper
1 bay leaf
1 tablespoon red wine vinegar
1 tablespoon molasses
1 cup tomato sauce
1 1/2 cups water
Spaghetti, cooked and drained; kidney beans; grated Cheddar; chopped white onion; and oyster crackers as traditional accompaniments for cincinnati "Five-Way" chili
In a large heavy pot heat the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to taste, stirring to combine and cook for 1 minute. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce heat and simmer chili, covered for 1 1/2 hours, adding additional water, if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust seasoning with salt and pepper. Serve the chili over cooked spaghetti with the traditional accompaniments
Prep Time: 20 minutes
Cook Time: 2 hours
Yield: 4 to 6 servings Enjoy your tasy dish !! :)
Cincinnati Chili
Ingredients
1 lb Ground beef
1 cup Chopped green pepper
1/2 cup Chopped onion
3 tbsp Chili powder
2 cloves Garlic, minced
2 cans CAMBELL'S condensed Tomato Soup
1 can Kidney beans, undrained
1 tbsp Vinegar
1/4 tsp Ground cinnamon
Hot Cooked Spaghetti
Shredded Chedder cheese for garnish
Preparation
~In 4-quart saucepan over medium heat, cook beaf, green pepper, onion, chili powder and garlic until beef is browned and vegetables are tender, stirring to seperate meat. Spoon off fat.
~Add soup, undrained kidney beans, vinegar and cinnamon, Heat to boiling. Reeduce heat to low. Cook 15 minutes, stirring occasionally.
~Serve over spaghetti. Sprinkle with cheese, if desired.
Makes about 6 cups chili or 5 main-dish servings.
Wow, those other recipies sound like a lot of work. I have a much easier way. Buy a can or two of Skyline Chili, which is available at any Ciny area grocery store. Also get your finely shredded sharp chedder, some onion, and hot sauce if you like that option. The Chili out of the can is really pretty much as good as what you get at their resteraunt. Warm up the Chili, make your spaghetti, cut up your onion, and serve it up- its just like getting it at the resteraunt! That does sound good, maybe Ill make some up for dinner tonight.
Wow ! I've lived in or around Cincy all of my 46 years. I've never known anyone to go through all the hassle of these recipes. Obviously just copied and pasted from some on-line recipe site. If you're not from around here, buy it on-line either at goldstarchili.com or skylinechili.com. It will be just as good, easier, and probably cheaper after getting all of the ingredients in these recipes. II prefer Gold Star, just depends on you talk with around here.