Yummy Cincinnati Chili Recipes

CHEF JOHN'S CINCINNATI-STYLE CHILI

Steps:

• Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
• Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
• Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

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.

DELICIOUS CINCINNATI CHILI

Steps:

• In a large heavy kettle, cook the onions and the garlic in a little 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, paprika, cumin, coriander, allspice, oregano, cinnamon, cloves and mace and cook the mixture, stirring, for 1 minute. Add the bay leaf, water, tomato sauce, vinegar, and molasses. Simmer the mixture, uncovered for 2 hours, or until thickened but still soupy, stirring occasionally. Add more water if necessary to keep the beef barely covered.

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.

CINCINNATI CHILI

Steps:

• In a Dutch oven, cook the beef, pork and onions over medium heat until meat is no longer pink.
• Add garlic; cook 1 minute longer. Drain.
• Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil.
• Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
• Fish out and throw away bay leaves.
• Optional: Serve with spaghetti, or garnish with cheese, sour cream, tomatoes and onions.