Cincinnati Chili Ii Recipe For Banana

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CINCINNATI CHILI II



Cincinnati Chili II image

A very spicy chili that tastes oh so good. Serve on top of hot cooked spaghetti.

Provided by Frank

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Yield 5

Number Of Ingredients 10

1 pound ground beef
1 cup chopped green bell pepper
½ cup chopped onion
3 tablespoons chili powder
2 cloves garlic, minced
2 (10.75 ounce) cans condensed tomato soup
1 (15 ounce) can kidney beans
1 tablespoon distilled white vinegar
¼ teaspoon ground cinnamon
¼ cup shredded Cheddar cheese

Steps:

  • In a 4 quart saucepan over medium heat, cook ground beef, green pepper, onion, chili powder and garlic, until beef is browned and vegetables are tender. Drain fat off of beef/vegetable mixture.
  • Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. Simmer for 15 minutes, stirring occasionally. Heat through.
  • Serve with sprinkled cheese on top.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 35.1 g, Cholesterol 83.1 mg, Fat 29 g, Fiber 8.2 g, Protein 24.1 g, SaturatedFat 11.5 g, Sodium 1003.5 mg, Sugar 10.3 g

CINCINNATI CHILI



Cincinnati Chili image

Provided by Food Network Kitchen

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 24

2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons sweet paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon ground coriander
1 1/2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 1/2 pounds ground beef chuck
Kosher salt
1 6-ounce can tomato sauce
1 cup diced tomatoes
1 bay leaf
2 tablespoons chopped unsweetened chocolate
1 tablespoon cider or red wine vinegar
2 tablespoons Worcestershire sauce
Freshly ground pepper
12 ounces spaghetti
1 19-ounce can kidney beans, drained and rinsed
1 pound grated cheddar cheese
Oyster crackers, for serving (optional)

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



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

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

HOMEMADE CINCINNATI CHILI



Homemade Cincinnati Chili image

The chocolate in this recipe threw me off at first, but now it's the only way I make chili. You'll find layers of delicious flavor in this heartwarming dish. It's well worth the time it takes! -Joyce Alm, Thorp, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h25m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 18

3 pounds ground beef
1-1/2 cups chopped onions
1-1/2 teaspoons minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
2 cups beef broth
1/4 cup chili powder
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 ounce unsweetened chocolate, coarsely chopped
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon ground cloves
Hot cooked spaghetti
Optional: Shredded cheddar cheese and sliced green onions

Steps:

  • In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture. Cover and cook on low for 5-6 hours or until heated through. , Serve with spaghetti. If desired, serve with cheese and green onions., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary. Serve with spaghetti. If desired, serve with cheese and green onions.

Nutrition Facts : Calories 358 calories, Fat 14g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 1141mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 7g fiber), Protein 33g protein.

CINCINNATI SKYLINE CHILI



Cincinnati Skyline Chili image

This chili, usually served over spaghetti pasta, is quite different from the more common Southwest-style spice profile.

Provided by John Mitzewich

Categories     Dinner     Entree     Lunch

Time 11h50m

Yield 8

Number Of Ingredients 15

1-quart water, more as needed
2 pounds ground beef
2 cups crushed tomato
2 yellow onions, diced
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon unsweetened cocoa
1/4 cup chili powder
1 teaspoon cayenne
1 teaspoon cumin
2 tablespoons cider vinegar
1 bay leaf
1/4 teaspoon cloves, ground
1 teaspoon cinnamon
1 1/2 teaspoons salt

Steps:

  • Gather the ingredients.
  • Add the water and beef to a 4-quart pot.
  • Bring to a simmer while stirring, until the ground beef is in very small pieces. Simmer for 30 minutes.
  • Add the crushed tomatoes, onions, garlic, vinegar, Worchestershire sauce, bay leaf, chili powder, cocoa powder, cayenne, cumin, cinnamon, cloves, and salt. Stir well and simmer on low, uncovered, for 3 hours.
  • Stir occasionally to avoid ingredients sticking to the bottom or sides of the pot.
  • Add water as needed if the chili becomes too thick. Once the cooking time has passed, remove from heat and allow the chili to cool off, covered, to room temperature.
  • Keep covered and fefrigerate the chili overnight. The next day, remove the layer of fat that has formed on top before reheating and serving over pasta or hot dogs.

Nutrition Facts : Calories 359 kcal, Carbohydrate 11 g, Cholesterol 101 mg, Fiber 3 g, Protein 33 g, SaturatedFat 8 g, Sodium 755 mg, Sugar 4 g, Fat 21 g, ServingSize 6 servings, UnsaturatedFat 0 g

CINCINNATI CHILI II



Cincinnati Chili II image

This is my family's favorite Chili. We serve this over Spaghetti. Can be served with Cheddar Cheese, Kidney Beans, Onions and Oyster Crackers

Provided by Tonkcats

Categories     Meat

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 16

2 lbs ground beef
1 quart water
2 medium onions, finely grated
2 (8 ounce) cans tomato sauce
5 whole allspice
1/2 teaspoon red pepper
1 teaspoon cumin seed, ground
4 tablespoons chili powder
1/2 ounce unsweetened chocolate (1/2 sq.)
4 garlic cloves, minced
2 tablespoons vinegar
1 large bay leaf, whole
5 whole cloves
2 teaspoons Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon cinnamon

Steps:

  • In a 4 quart saucepot, add ground beef to water. Stir until beef separates to a fine texture. Boil slowly for half an hour.
  • Add all other ingredients. Stir to blend, bringing to a boil; reduce heat and simmer uncovered for about 3 hours.
  • Last hour, pot may be covered after desired consistency is reached.
  • Chili should be refrigerated overnight so that fat can be skimmed from the top before reheating.
  • If you use very lean (95% or higher) beef you may not need to skim.

CINCINNATI CHILI



Cincinnati Chili image

Cincinnati chili has a unique blend of Mediterranean spices, and can be served on it's own, as a meat sauce over spaghetti, or with the additions of cheese, onions and beans (aka two-way, three-way, four-way, and five-way!)

Provided by Jennifer Farley

Categories     Main Course

Time 1h30m

Number Of Ingredients 21

1 1/2 pounds 80-85% lean ground beef
2 teaspoons kosher salt, (divided, plus more as needed)
1 tablespoon extra virgin olive oil
2 medium yellow onions, (finely chopped (approximately 4 cups))
3 medium garlic cloves, (minced)
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/4 - 1/2 teaspoon cayenne pepper ((depends how spicy you like your chili))
2 cups water
2 cups homemade chicken stock or low-sodium chicken broth
2 cups canned tomato sauce
2 tablespoons apple cider vinegar
1 ounce bittersweet chocolate, (chopped (see notes))
Optional: 1-2 teaspoons unsweetened cocoa powder ((see notes))
1 pound spaghetti, (cooked, drained and tossed with 2 tablespoons unsalted butter (use gluten-free pasta if gluten-free))
12 ounces sharp cheddar cheese, (shredded (approximately 3 cups))
1 medium red onion, (finely diced)
1 (15-ounce) can kidney beans, drained and rinsed

Steps:

  • Bring 2 quarts of water and 1 teaspoon salt to a boil in a large saucepan. Add the ground beef and stir vigorously to separate the meat. After about 30-45 seconds, before the water returns to a full boil, drain the meat into a strainer and set aside.
  • Rinse and dry the saucepan, then place over medium heat and add the oil. Add the onions and cook for approximately 8 minutes, stirring frequently, until the onions are soft and browning around the edges. Add the garlic and cook for another minute. Stir in the chili powder, oregano, cinnamon, allspice, black pepper, cayenne pepper, and remaining teaspoon of salt. Cook until fragrant, approximately 30 seconds, then add the water, stock, tomato sauce, and apple cider vinegar, scraping the bottom of the pan to remove any brown bits that have formed.
  • Add the ground beef back to the pot and turn the heat to high. Once the chili is boiling, reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the chili has thickened, approximately 1 hour. Stir in the bittersweet chocolate and simmer an additional 5 minutes. Taste; add cocoa powder if the chili tastes too sweet (the bitterness of the cocoa powder will balance). Season with additional salt as desired.
  • To serve: divide the buttered spaghetti into individual bowls. Top with the chili, cheddar cheese, onions, and kidney beans (or any preferred combination). Leftover chili can be refrigerated in an airtight container for up to 3 days, or frozen for several months.

Nutrition Facts : Calories 359 kcal, Carbohydrate 10 g, Protein 30 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 97 mg, Sodium 1478 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CINCINNATI CHILI II



Cincinnati Chili II image

This recipe is an approximation of a famous dish in Cincinnati called "Skyline Chili" or just "Skyline". The original recipe was developed by a Greek who owned several chili parlors, and is very different from what most of us think of as chili. It's very popular in Cincinnati, but the recipe is kept very closely guarded secret. My husband LOVES Skyline, so I found 2 recipes that he declares are the closest to the one made in Cincinnati. This is the second recipe. When serving, you have to serve the chili with the toppings - each person can make their chili "3-way", "4-way" or "5-way" depending on the number of toppings they add.

Provided by P48422

Categories     Stew

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 26

3 medium onions, chopped
6 cloves garlic, minced
3 tablespoons vegetable oil
4 lbs lean ground beef
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried oregano, crumbled
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
1 (16 ounce) can tomato sauce
2 tablespoons red wine vinegar
2 tablespoons molasses
1 ounce unsweetened chocolate, chopped fine
thin spaghetti, cooked
kidney bean
chopped onion
shredded cheddar cheese
oyster crackers

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.

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