CINCINNATI CHILI
Cincinnati Chili is a classic Midwestern recipe! This chili is nothing like you have ever had before! Slow simmered meat sauce is served over spaghetti noodles.
Provided by Serene Herrera
Categories Dinner Main Course
Time 2h15m
Number Of Ingredients 21
Steps:
- In a large dutch oven combine the water and tomato paste. Whisk together to combine.
- Crumble the meat with fingers and add to the liquid in the pot.
- Add all remaining ingredients to the pot and stir to combine.
- Bring pot of chili to a simmer over medium heat. Cover and lower heat. Let simmer for 2-3 hours stirring occasionally. Skim grease from the top as needed.
- Remove the chili from the heat and allow to cool to room temperature. Cover and store the chili in the refrigerator overnight.
- After chili has cooled overnight, using a spoon, breakup the grease on the top of the chili and remove completely.
- Bring the chili back to a low simmer over medium heat.
- Serve the chili warm over spagehtti noodles or over a hot dog.
Nutrition Facts : Calories 352 kcal, Carbohydrate 11 g, Protein 21 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 924 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
AUTHENTIC CINCINNATI CHILI
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
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 DOGS
Native Buckeyes pledge allegiance to this dog. Pile on the all-beef chili, heady with chocolate, cinnamon, and other spices, with abandon. The finishing touches are fundamental: yellow mustard, diced sweet onion, and lots of shredded cheddar cheese. Unless you're a pro at eating one, you may want to grab a knife and fork -- or a bib.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until soft and golden in places, 8 to 10 minutes. Add garlic; cook 30 seconds more. Add ground beef and season with salt. Increase heat to medium-high and cook, breaking into bite-size pieces and stirring occasionally, until meat is browned in places and just cooked through, 6 to 8 minutes. Stir in cocoa, cinnamon, and allspice; cook 1 minute. Stir in tomato sauce, 1 cup water, vinegar, Worcestershire, and chili powder. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thick and darkened slightly, 18 to 20 minutes. Remove from heat; cover to keep warm.
- Meanwhile, bring 2 inches of water to a boil in a large saucepan. Add franks, reduce heat to low, and simmer until plump and hot, about 5 minutes. Drain franks and place in rolls. Top each with chili, sprinkle with onion, drizzle with mustard, and top with cheese. Serve immediately.
CINCINNATI CHILI DOGS
My in-laws are from Ohio, so we have Cincinnati chili at many of our family gatherings. I spiced up this family classic with cinnamon and cocoa powder and then ladled it over hot dogs. It's perfect for game day, tailgates and potlucks. -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, cook and stir ground beef until no longer pink, breaking it into crumbles; drain., In a 3-qt. slow cooker, combine beef with 1 chopped onion; add the next 8 ingredients. Cook, covered, on low about 2 hours; add hot dogs. Continue cooking, covered, on low until heated through, about 2 hours longer., Serve on buns; top with shredded cheese and remaining chopped onion.
Nutrition Facts : Calories 419 calories, Fat 24g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 1135mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.
CINCINNATI CHILI HOT DOG SAUCE
Make and share this Cincinnati Chili Hot Dog Sauce recipe from Food.com.
Provided by internetnut
Categories Onions
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Brown and drain the beef.
- Place spices in a tea bag or tea ball.
- Combine all ingredients in a large pot. Bring to a boil; reduce heat and simmer for 3 hours or cook in a pressure cooker 1 hour.
- Serve over hot dogs with onions and cheddar cheese.
Nutrition Facts : Calories 634.9, Fat 32.3, SaturatedFat 11.6, Cholesterol 102.8, Sodium 472.8, Carbohydrate 82.1, Fiber 25.2, Sugar 4.2, Protein 36
OSPIDILLO CAFE CINCINNATI CHILI NO. 2
If you've ever eaten "Cincinnati Chili" at Gold Star Chili, Empress Chili, or Skyline Chili restaurants in Cincinnati, Ohio and liked it, then you'll love this recipe. It's really "Greek Chili" and most copycat recipes have chocolate in them -- this one does not. Use this chili over spaghetti (topped with shredded cheddar, diced onions, and Tabasco, a.k.a. "Thee-Way"), or, use it as a great hot dog (coney) chili sauce. Yes, it takes awhile to make it but you won't mind so much after having tasted it.
Provided by Bone Man
Categories Beans
Time 7h
Yield 25 serving(s)
Number Of Ingredients 17
Steps:
- In a large cooking pot, over medium-high heat, break up the burger into the chicken stock.
- Add all the remaining ingredients except for the bell pepper and the kidney beans, bring to a boil, and then lower the heat to a simmer (slightly bubbling).
- Cover, and allow the chili to simmer for three hours, stirring often.
- At the end of three hours, remove the garlic clove and the bay leaves and drop in the red bell pepper (or, substitute a jalapena pepper if you prefer just a litle heat).
- Simmer for two more hours, again stirring often.
- At the end of the two hours, remove the whole pepper and add the drained/rinsed kidney beans. Simmer for one additional hour, covered, and continue frequent stirring.
- Tips: If you see a need to add just a little additional chicken stock along the way, go ahead and do so, remembering that you will be topping spaghetti and/or hot dogs with this chili. Also, this is a very old recipe (1922) and any "tweaking" will probably not serve to improve it. Finally, make sure that your spices are fresh -- I prefer ancho chili powder but any variety will do.
- Condiments for the spaghetti dish version include diced sweet onion, sharp cheddar cheese and Tabasco sauce. Servings are based on spaghetti, not hot dogs.
Nutrition Facts : Calories 150.4, Fat 6.8, SaturatedFat 2.6, Cholesterol 25, Sodium 301.8, Carbohydrate 11.8, Fiber 3.6, Sugar 1.9, Protein 10.8
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