Empress Cincinnati Chili Recipes

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

Ingredients

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

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

Ingredients

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 EMPRESS CHILI

Cincinnati Empress Chili image

This is a vegetarian version of Cincinnati chili. By freezing and thawing the tofu, you get a more meat-like texture.

Provided by Rob R.

Categories < 4 Hours

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
2 onions, chopped finely
4 cloves garlic, minced
3 cups vegetable stock
2 tablespoons apple cider vinegar
1 large bay leaf, crushed
5 whole allspice berries
2 teaspoons salt
3 tablespoons chili powder
1 teaspoon cocoa
17 ounces tomato sauce
1/2 teaspoon cayenne pepper, to taste
1 teaspoon cumin
1 teaspoon cinnamon
1 can pinto beans, drained
1/2 lb tofu, frozen,thawed,& crumbled

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.

Nutrition Facts : Calories 192.9, Fat 4.4, SaturatedFat 0.7, Sodium 1243.4, Carbohydrate 31.3, Fiber 9.4, Sugar 5.8, Protein 10.7