Cincinnati Style Chili Recipes

CINCINNATI CHILI

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.

CINCINNATI-STYLE CHILI

Steps:

• Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.
• Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.
• While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.
• Stir beans into the chili and mix lightly.
• Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.

CINCINNATI CHILI

Steps:

• Cook the tomato paste: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty and you start to see browned (not burned) patches in the bottom of the pot. This should take 1 to 3 minutes.
• Simmer gently, uncovered, for 2 to 3 hours: Stir the chili often. You want the volume to reduce a bit. (To be honest, just one hour of cook time is okay, but for optimal chili-ness, go long.)
• Cool to room temperature, then refrigerate overnight: Refrigerate in an air-tight covered container. (Note: you can eat the chili immediately if you want to.)

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.

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.

SIMPLE CINCINNATI CHILI

Steps:

• Cook ground beef in large saucepan until no longer pink; drain.
• Add chili seasoning, cinnamon, beans and tomato sauce.
• Add water to bring to correct consistency.
• Bring to a boil.
• Reduce heat and simmer 10 minutes.
• Serve over spaghetti, topped with cheddar and onions.

CINCINNATI-STYLE CHILI

Steps:

• In a Dutch oven coated with cooking spray, cook turkey, onions and garlic until turkey is no longer pink. Transfer to a 3-qt. slow cooker. , In a large bowl, combine tomato sauce, broth, vinegar, chocolate and seasonings; pour over turkey mixture. Cook, covered, on low 6-8 hours. , Cook spaghetti according to package directions; drain. Remove bay leaf from chili. For each serving, place 3/4 cup spaghetti in a bowl. Top with about 2/3 cup chili, 3 tablespoons kidney beans, 2 tablespoons cheese and 1 tablespoon chopped onion.

CINCINNATI STYLE CHILI

Steps:

• In soup pan, bring all ingredients except meat, to a boil.
• Crumble ground meat and slowly add to boiling mixture.
• Return to boil, then reduce heat. Simmer uncovered 2-3 hours, or until as thick as desired. Remove bay leaf and serve over cooked & drained spaghetti. Top with shredded cheese, chopped onions and kidney beans if you like.

CINCINNATI-STYLE CHILI

Steps:

• Cook beef and about 1 1/2 cups of the onion in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
• Stir in tomatoes, beans, tomato sauce and chili powder, breaking up tomatoes. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until desired consistency. Meanwhile, cook and drain spaghetti as directed on package.
• Cover and refrigerate half of chili for another meal. Spoon remaining chili over hot spaghetti; sprinkle with cheese and remaining onion.

QUICK CINCINNATI-STYLE CHILI

Steps:

• Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 8 minutes. Add bell peppers and sauté, stirring occasionally, until softened, about 6 minutes. Add chili powder, cocoa, salt, cinnamon, and pepper and cook, stirring, about 1 minute.
• Add beef and cook, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add tomatoes with juice and molasses and simmer briskly, uncovered, stirring occasionally, until thickened, 5 to 8 minutes.

HOMEMADE CINCINNATI CHILI

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.