Cincinnati Empress Chili Recipes

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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

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 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

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

CINCINNATI CHILI



Cincinnati Chili image

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

4 cups water ((OR can do half water, half beef broth))
6 ounce tomato paste
2 pounds ground beef ((80/20))
½ cup onion (finely diced)
3 Tablespoon chili powder
2 Tablespoon worcestershire sauce
1 Tablespoon apple cider vinegar
1 Tablespoon light brown sugar
2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground all spice
¼ teaspoon ground cloves
1 ounce dark chocolate (OR unsweetened cocoa powder)
1 bayleaf
spaghetti noodles (cooked)
beans
onion (diced)
cheddar cheese (shredded)
oyster crackers

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

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

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

EMPRESS - CINCINNATI CHILI



Empress - Cincinnati Chili image

This recipe was given to my better half, from his Uncle Dave, over 35 years ago. It has been a huge hit with our family & guests! NOTE: with all spices it is best to use a well rounds measure Get all the toppings lined up and let your guests create their own tasty chili. Freezes well if there are any leftovers.

Provided by Chicagoland Chef du

Categories     Spaghetti

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 21

8 cups water
2 lbs lean ground beef
4 medium onions, chopped fine, in a food processor
2 garlic cloves, minced
2 (8 ounce) cans tomato sauce
1 1/2 teaspoons white vinegar
1/4 teaspoon ground cayenne pepper
3 small dried chilies, whole
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 tablespoons chili powder
2 dashes Worcestershire sauce
5 -6 bay leaves, whole
2 teaspoons salt (not optional)
1 1/4 teaspoons ground pepper
thick spaghetti noodles, cooked to package directions
pasta topped with chili
top with sharp cheddar cheese, finely grated
top with raw onion, finely chopped
top with kidney bean

Steps:

  • NOTES: All seasonings/ spices should be measured using rounded t/T for a full flavor. You may want to use a level measure of cayenne. It packs heat!
  • DO NOT BROWN THE BEEF.
  • Add 8C of water to deep stock pot.
  • Using your hands, add the raw ground beef and break up the raw beef as you add it to the water.
  • Add all other ingredients and bring to a boil. NOTE: remove the lid of the pot or tip it so the steam can escape.
  • Simmer for several (4) hours or more to reduce the amount of the liquid. Stir often. Reduce until the chili is thick.
  • When desired consistency is achieved: remove bay leaves and whole peppers.
  • Served 5 ways! Add your favorite toppings as suggested above.

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