Cincinnati Chili Pumpkin Beer Waffles Recipes

CINCINNATI CHILI PUMPKIN BEER WAFFLES

Steps:

• Heat waffle maker, greasing if necessary.
• In large bowl, add Bisquick mix and brown sugar. In medium bowl, beat beer, buttermilk, 2 tablespoons melted butter and eggs with whisk until well combined. Add the wet ingredients to the dry, and stir until just combined.
• Pour batter onto hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker, and cook according to your waffle maker's directions (about 5 minutes). Carefully remove waffle, and repeat with remaining batter. Keep the cooked waffles warm.
• Top each waffle with a scoop of Hot Cincinnati Chili, a generous handful of shredded Cheddar cheese, kidney beans, chopped onion and oyster cracks. Serve immediately.

PUMPKIN BEER WAFFLES WITH SAUSAGE

Steps:

• In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add sausage; cook about 10 minutes, turning once, until golden brown and thoroughly cooked. Cut into round slices; set aside.
• Meanwhile, in 1-quart saucepan, heat 1/4 cup beer to a simmer over medium heat. Add 1/2 cup maple syrup and the butter; cook until butter is melted. Keep warm.
• To make waffles, heat waffle maker; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all Waffle ingredients with whisk or egg beater until blended. Pour batter onto center of hot greased waffle maker; close lid.
• Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Repeat with remaining batter.
• To serve, cut waffles in half; stack 3 waffle-halves on each individual plate. Top with sausage and syrup.

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.

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.