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Recipe Name: Cincinnati Chili (stern) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Beef, Ground Chuck Run
Twice Through Grinder
2 Onion, chopped fine
2 Cloves garlic, chopped fine
1 Cup(s) Tomato sauce
2 Tablespoon(s) Ketchup
1 Cup(s) Water
1 Tablespoon(s) Red wine vinegar
1 Tablespoon(s) Chili powder
1 Tablespoon(s) Paprika
1 Teaspoon(s) Black pepper
1 Teaspoon(s) Honey
1/2 Ounce(s) Unsweetened Chocolate
1/2 Teaspoon(s) Cumin
1/2 Teaspoon(s) Turmeric
1/2 Teaspoon(s) Marjoram
1/2 Teaspoon(s) Allspice
1/4 Teaspoon(s) Nutmeg
1/2 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Cloves, ground
1/4 Teaspoon(s) Mace
1/4 Teaspoon(s) Coriander
1/4 Teaspoon(s) Cardamom
1/2 Bay leaf
1 Teaspoon(s) Salt
Salt a large cast-iron skillet. Turn heat to medium and add meat,
onions, and garlic. Cook until all meat is browned. Add tomato sauce,
ketchup, water, and vinegar. As mixture begins to boil, add everything
else. Adjust spices to taste, adding more salt if it needs perking up,
turmeric and cumin for a sweatier chili flavor, cinnamon, cloves, and
mace for more bang, unsweetened chocolate for body. Cover and simmer
at very low heat for about 1 hour, stirring and tasting occasionally,
adding tomato juice if it is getting too dry to ladle up easily
Cincinnati Chili, Construction 8 oz Spaghetti 16 oz Kidney Beans 2
Onions 1 lb Cheddar Cheese 1 Box Crackers Premium Bits The bottom
layer is always spaghetti. Break into 4 inch pieces. and boil in
salted water to which 2 tablespoons of olive oil were added. For a
touch of swank, melt a stick of sweet butter into the just cooked
noodles before you dish them out. You will need about 2 to 3 ounces
per serving. You want them soft enough to cut easily with a fork, but
not so soft they lose their oomph. Remember, they are the support
layer for four other ingredients. Spread them out to cover the bottom
of a small plate (preferably oval). Next comes the chili. Ladle on
enough to cover the noodles. Wash kidney beans and heat with 2 cups
water, then drain. Don't season or do anything fancy. They're here
more for texture than taste. Spoon a sparse layer atop the chili.
Spread out some onions, to taste, over the beans. Quickly, so it melts
a bit, spread the grated cheese to cover everything. Don't skimp.
Cheese should completely blanket the plate, enough so that you can pat
it into a neat mound with your hands, just the way they do in
Cincinnati. Serve with small oyster crackers (if you can find them) or
the Ritz bits on the side. You may, if desired, omit either the beans
or the onions, or both, for Three Way or Four Way Chili. Note: They
recommend using a thick spaghetti, or perciatelli, if you can find it.
NOTES : MY NOTE: It's easier to put all spices in a separate bowl
before starting so it's all ready when you need it Recipe by: Square
Meals, by Michael and Jane Stern Posted to recipelu-digest by
"Christopher E. Eaves" <> on Mar 03, 1998

Nutrition (calculated from recipe ingredients)
Calories: 90
Calories From Fat: 24
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 1020.3mg
Potassium: 454.9mg
Carbohydrates: 17.1g
Fiber: 4.4g
Sugar: 8.7g
Protein: 2.8g

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