Cincinnati Chili Ii Recipes Recipe For Lasagna

CINCINNATI CHILI II

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.

AUTHENTIC CINCINNATI CHILI

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.

LAUREN'S CINCINNATI CHILI

Steps:

• Cook the beef and onion in a large skillet over medium high heat, breaking up beef into tiny pieces, just until meat is no longer pink. Drain and place in a large Dutch oven or slow cooker. Stir in the water, garlic, cumin, cinnamon, allspice, cloves, salt, pepper, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaves, tomato sauce, and chocolate. Simmer over medium low heat for 3 to 5 hours.

CINCINNATI CHILI II

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-STYLE CHILI

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.

5-WAY LASAGNA (CINCINNATI LASAGNA)

Steps:

• Preheat oven to 375.
• In a large dutch oven, heat oil on medium high just until hot. Crumble ground beef into the heated pan. Add chopped onion and stir frequently until the ground beef is finely crumbled and completely brown, about 5 minutes. Reduce the heat to medium.
• To the browned beef mixture, add the tomato sauce, garlic, worcestershire sauce, chili powder, cumin, cinnamon, allspice, and cloves.
• Adjust to taste with cayenne pepper and salt, if desired.
• Reduce the heat to simmer and continue to cook, stirring from time to time, until ready to assemble the lasagna.
• Assembly:.
• Spray an 8x9x3 inch glass caserrole dish with non-stick cooking spray.
• Spread about 1 cup of the meat sauce on the bottom of the dish.
• Top with 2 lasagna noodles, 1 cup of meat sauce, 1/3 of the beans, and 1/4 cup of the cheese.
• Repeat this layer twice.
• Top with the last two lasagna noodles, remaining sauce and cheese.
• Spray a piece of aluminum foil with non-stick cooking spray (or use non-stick foil) and cover the lasagna tightly.
• Bake for 50 minutes, then uncover and bake an additional 10 minutes or until the cheese bubbles.
• Remove from oven and let rest at least 10 minutes before serving.
• NOTE: If you do not have an 8-inch square, 3-inch high casserole, use an 8-by-11.5-by 2-inch glass casserole dish and make two layers instead of four.

SKI'S EASY CINCINNATI LASAGNA

Steps:

• Place 2 cans of Chili in pot on medium-low heat to warm.
• Dice bacon into small 1/4" pieces and place in frying/sautee pan to render on medium heat.
• Finely dice yellow onion and bell pepper and add to rendering bacon once bacon is about 2/3rds of the way rendered.
• Sautee the onions and pepper with the bacon until the onions turn translucent then add the chopped garlic.
• Add sauteed bacon, onion, pepper, and garlic to chili pot and bring to simmer.
• Once the chili is simmering, reduce heat and bring large stock pot with well salted water to rolling boil.
• Add 1/4 cup olive oil to water, then add the lasagna noodles.
• Cook noodles per package instructions, only leave the noodles about 1-2 minutes shy of fully al dente (the final cooking will occur during oben baking).
• Drain noodles into collander and drizzle with additional olive oil (to prevent sticking). Remove chili from heat.
• In a second sauce pan, place on burner at medium heat and add 4 tbs butter and then whisk in 3 tablespoons all purpose flour.
• Once the butter and flour have blended and start thickening, add 16oz heavy cream whisking in stages to incorporate the cream and keep the beschamel sauce from thickening too quickly.
• Once all the cream is incorporated, remove from heat and fold in Ricotta cheese.
• Oil the bottom of a 9 x 13 baking pan and then place a thin layer of chili sauce on bottom of pan.
• Next fit a layer of noodles, then layer of beschamel sauce, then sprinkle with 5-cheese blend, then layer of chili, then sprinkle with cheddar cheese, and repeat with another layer of noodles, beschamel, 5-cheese blend, chili, cheddar, -- etc.
• Top with a layer of chili and 5-cheese blend, cover with aluminum foik - can be frozen or refrigerated for later consumption.
• When cooking, preheat oven to 375 degrees f and bake covered for 35 minutes. If refrigerated, preheat to 375 degrees and cook for 50 minutes. If frozen, preheat to 375 degrees and cook for 1hour 15 minutes.
• You can uncover/remove foil for last 15 minutes of cooking for crisp top. After removing from oven, sprinkle immediately with 1/2 cup freshly grated parmessan cheese, then chop 6 green onions on the bias and sprinkle on top before serving.

CINCINNATI CHILI II

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.

DELICIOUS AND EASY CINCINNATI CHILI

Steps:

• Brown your meat in a pan with olive oil and the garlic and onions.
• Combine the rest of your ingredients in the crockpot.
• Add your cooked meat mixture.
• Set crock pot on low for 4-6 hours, or high for 1-2 hours.
• Top with your choice of shredded cheese and green onions.