Hard Times Cafe Chili Mix Recipes

AUTHENTIC CINCINNATI CHILI RECIPE

Authentic Cincinnati Chili Recipe image

Homemade Authentic Cincinnati Chili made with beef, tomato sauce, unsweetened chocolate, and more.

Provided by I Heart Recipes

Time 2h30m

Number Of Ingredients 15

Ingredients

1 lb ground beef
1 large onion (diced)
1 tbsp minced garlic
15 oz tomato sauce
2 cup water
2 tbsp white destilled vinegar
1 1/2 tbsp chili powder
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 tsp oregano
1/2 tsp freshly ground black pepper
1 tsp salt
1 oz unsweetened chocolate

Steps:

Brown the meat over medium high heat, then drain the fat.
Add in the onions, and mix in with the meat.
Pour in the water, tomato sauce, then vinegar.
Add in the minced garlic.
Mix everything, then add in the seasonings, and spices.
Mix until well combine, then toss in the unsweetened chocolate.
Stir until the chocolate is melted.
Reduce the heat to low medium, cover the pot or pan with a lid, let simmer for 2 hours.
Make sure that you stir periodically to prevent burning.
Once done, serve over spaghetti or a hot dog.
You may top the chili off with cheese and onions.
Enjoy!

CINCINNATI-STYLE CHILI

Cincinnati-Style Chili image

Categories Beef Garlic Onion Pasta Super Bowl Cheddar Spice Winter Gourmet

Yield Makes about 8 cups, serving 6

Number Of Ingredients 20

Ingredients

3 onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
4 pounds ground beef chuck
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried orégano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
a 16-ounce can tomato sauce
2 tablespoons wine vinegar
2 tablespoons molasses
spaghetti, kidney beans, chopped onion, grated Cheddar, and oyster crackers as traditional accompaniments if desired

Steps:

In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the beef, and cook the mixture, stirring and breaking up the lumps, until the beef is no longer pink. Add the chili powder, the paprika, the cumin, the coriander, the allspice, the orégano, the cayenne, the cinnamon, the cloves, and the mace and cook the mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato sauce, the vinegar, and the molasses and simmer the mixture, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled. Discard the bay leaf and season the chili with salt and pepper. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili as is or in the traditional Cincinnati "five-way" style: Ladle the chili over the spaghetti and top it with the beans, the onion, the Cheddar, and the oyster crackers.

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