PAMMELA
06-12-2012, 07:30 AM
I've had a hankering for Cincinnati Chili and decided I'd make it for my birthday dinner. :) After searching the BB and other sites I decided on this recipe from Dax Phillips on Tasty Kitchen. I wanted to make it the authentic way by boiling the ground beef, not browning. This recipe was EXCELLENT! Very deep, rich flavor, I will definitely be making this again and again. We served it 4 way (spaghetti, chili, onions and cheese).
I made exactly as written except added in 1/4 tsp of Allspice and left out the Honey (did not have) and I also cooked my ground beef in the water and then put in fridge overnight. The next day I removed the fat and contined with the recipe, simmering for about 3-1/2 hours. Happy Birthday to Me! :D
Cincinnati Chili
A simple twist on a chili con carne, this classic Cincinnati chili will warm you from your head to your toes.
FOR THE CHILI:
2 pounds Ground Beef
5 cups Water, Enough To Cover The Ground Beef
28 ounces, weight Crushed Tomatoes
2 cups Onion, Finely Diced (I grated on a box grater)
2 Tablespoons Cocoa Powder
¼ teaspoons Ground Cloves
1 Tablespoon Worcestershire Sauce
5 Tablespoons Chili Powder
1 teaspoon Cinnamon Powder
½ Tablespoons Cumin Powder
1 Tablespoon Cider Vinegar
2 whole Bay Leaves
1 Tablespoon Honey (left out)
1 Tablespoon Salt
1 teaspoon Cracked Black Pepper
¼ cups Red Kidney Beans, Cooked (optional)
TO SERVE:
½ pounds Spaghetti Noodles, Cooked According To Package Instructions
1 cup Onion, Finely Diced
1 cup Sharp Cheddar Cheese, Grated
½ cups Oyster Crackers
1 dash Hot Sauce
Preparation Instructions:
Begin by getting a large pot on the stove. Add the ground beef and water, and bring to a boil. Once the water is boiling, reduce the heat to medium, and begin stirring the beef, breaking it up as you stir. Continue this process for about 45 minutes. Skim off any of the crud that might float to the top and discard it.
Next, add all of the remaining chili ingredients on the above list, giving a good stir. Bring this mixture to a boil, then reduce heat to a simmer, cover, and let it cook for approximately 3 1/2 hours, stirring from time to time. When done, remove bay leaves.
Now if you are living on the edge and like that fatty flavor, you could go ahead and serve this right now, but instead, I recommend that you take it off of the stove, let it cool, then place it in the refrigerator overnight. The reason you will probably want to do this is that when you remove the chili the next day, the fat that was cooked off from boiling the ground beef will rise to the top, allowing you to remove all of that fat. So do just that, and remove that thin layer of fat from the chili.
Once you have removed the fat, put it back onto the stove, bringing it up to a boil and heat throughout, then get ready to serve.
Remember now, I went four-way, which means, spaghetti, chili, onions, and cheese.
To serve, add a layer of the cooked spaghetti on the bottom of your bowl. Ladle a generous amount of the chili on top of the spaghetti. Top with onions, and a lot of grated cheese. Place a small handful of oyster crackers on the side, and dig in!
You will be surprised not only with the awesome texture of this chili, but more importantly, the flavor. You get the richness from the cocoa powder, and the clove and cinnamon really stand out. But it is also the texture you get from the onion and cheese that make this chili just melt in your mouth.
Give it a shot, and I hope you enjoy the recipe!
I made exactly as written except added in 1/4 tsp of Allspice and left out the Honey (did not have) and I also cooked my ground beef in the water and then put in fridge overnight. The next day I removed the fat and contined with the recipe, simmering for about 3-1/2 hours. Happy Birthday to Me! :D
Cincinnati Chili
A simple twist on a chili con carne, this classic Cincinnati chili will warm you from your head to your toes.
FOR THE CHILI:
2 pounds Ground Beef
5 cups Water, Enough To Cover The Ground Beef
28 ounces, weight Crushed Tomatoes
2 cups Onion, Finely Diced (I grated on a box grater)
2 Tablespoons Cocoa Powder
¼ teaspoons Ground Cloves
1 Tablespoon Worcestershire Sauce
5 Tablespoons Chili Powder
1 teaspoon Cinnamon Powder
½ Tablespoons Cumin Powder
1 Tablespoon Cider Vinegar
2 whole Bay Leaves
1 Tablespoon Honey (left out)
1 Tablespoon Salt
1 teaspoon Cracked Black Pepper
¼ cups Red Kidney Beans, Cooked (optional)
TO SERVE:
½ pounds Spaghetti Noodles, Cooked According To Package Instructions
1 cup Onion, Finely Diced
1 cup Sharp Cheddar Cheese, Grated
½ cups Oyster Crackers
1 dash Hot Sauce
Preparation Instructions:
Begin by getting a large pot on the stove. Add the ground beef and water, and bring to a boil. Once the water is boiling, reduce the heat to medium, and begin stirring the beef, breaking it up as you stir. Continue this process for about 45 minutes. Skim off any of the crud that might float to the top and discard it.
Next, add all of the remaining chili ingredients on the above list, giving a good stir. Bring this mixture to a boil, then reduce heat to a simmer, cover, and let it cook for approximately 3 1/2 hours, stirring from time to time. When done, remove bay leaves.
Now if you are living on the edge and like that fatty flavor, you could go ahead and serve this right now, but instead, I recommend that you take it off of the stove, let it cool, then place it in the refrigerator overnight. The reason you will probably want to do this is that when you remove the chili the next day, the fat that was cooked off from boiling the ground beef will rise to the top, allowing you to remove all of that fat. So do just that, and remove that thin layer of fat from the chili.
Once you have removed the fat, put it back onto the stove, bringing it up to a boil and heat throughout, then get ready to serve.
Remember now, I went four-way, which means, spaghetti, chili, onions, and cheese.
To serve, add a layer of the cooked spaghetti on the bottom of your bowl. Ladle a generous amount of the chili on top of the spaghetti. Top with onions, and a lot of grated cheese. Place a small handful of oyster crackers on the side, and dig in!
You will be surprised not only with the awesome texture of this chili, but more importantly, the flavor. You get the richness from the cocoa powder, and the clove and cinnamon really stand out. But it is also the texture you get from the onion and cheese that make this chili just melt in your mouth.
Give it a shot, and I hope you enjoy the recipe!