Cincinnati Chili Redux
Source of Recipe
ismckenzie.com
List of Ingredients
1 pound chuck, ground fine
2 medium chopped onions
2 cloves garlic, minced
1 cup tomato sauce
2 tablespoons ketchup
1 cup water
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon honey
1 teaspoon salt
1/2 ounce unsweetened chocolate, grated
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon marjoram
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/2 dry bay leaf
Recipe
Put a small amount of oil into a pan and turn to medium heat. 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.
Cover and simmer at very low heat for about one hour, stirring and tasting occasionally, adding tomato juice if it is getting too dry to ladle up easily.
The first time you make it try to stay close to the recipe. The next time around you can adjust the various spices. Salt for perking up, turmeric and cumin for a sweatier chili flavor, cinnamon, cloves and mace if you want it sweeter, cardamom for more bang, unsweetened chocolate for body. I think one of the secret ingredients i s the red wine vinegar. I have tried it both ways and it is much better with the vinegar in the recipe.
Constructing The Chili
8 ounce thick spaghetti
1 16 ounce can of kidney beans or pinquitos
2 onions chopped
1 pound of Wisconsin Cheddar grated fine, as fluffy as you can make it.
1. The bottom layer is always spaghetti. I use linguine for a little heavier noodle. You will need two to three ounces per serving. Spread them out and completely cover the plate.
2. Next comes the chili, cover the noodles.
3. Kidney beans or something I have added pinquitos. I think they are a little more interesting than the kidney bean. Either way do not season them, they are there for texture.
4. Chopped onions. Spread them out to taste.
5. Spread cheddar cheese on quickly so it melts a bit. Don’t skimp on the cheese unless you have to. The cheese should cover the plate so you can pat it into a neat mound with your hands, just the way they do in Cincinnati.
If desired, omit either the beans or onions, or both, for Three-Way or Four-Way Chili. Whatever beverages you may choose to serve make sure they are ice cold. Accompany with saltines or oyster crackers.
Another:
1 tbsp. oil
1/2 cup onions, chopped
2 lb. ground beef
1/4 cup chili powder
1 tsp. cinnamon
1 tsp. cumin
1/4 tsp. allspice
1/4 tsp. ground red pepper
1/4 tsp. ground cloves
1 bay leaf
1/2 oz. Chocolate unsweetened
2 cans beef broth
1 can tomato sauce
2 tbsp. cider vinegar
Spaghetti, cooked
Cheddar cheese, shredded
Directions:
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes. Add beef, in batches if necessary, and cook, breaking up clumps with a wooden spoon, until browned. Add chili powder, cinnamon, cumin, allspice, cloves, red pepper, bay leaf, chocolate, broth, tomato sauce and vinegar; stir to mix well.
Bring to a boil. Reduce heat to low; cover and simmer 1-1/2 hours, stirring occasionally. Refrigerate overnight. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.
Another:
1 qt. water
2 onions, finely grated
2 cans (8 oz. each) tomato sauce
5 whole allspice
1/2 tsp. red pepper
1 tsp. cumin seed, ground
4 tbsp. chili powder
1/2 oz. chocolate, unsweetened, bitter
2 lb. ground beef
4 cloves garlic
2 tbsp. vinegar
1 bay leaf
5 whole cloves
2 tsp. Worcestershire sauce
1-1/2 tsp. salt
1 tsp. cinnamon
Directions:
Add ground beef to water in 4-quart pot, stir until beef separates to avery fine texture. Boil slowly for half an hour. Add all other ingredients. Stir to blend, bringing to a boil. Reduce heat and simmer, uncovered, for about three hours. The last hour, pot may be covered after desired consistency is reached. Chili should be refrigerated overnight so that fat can be lifted from the top before reheating and serving.
Another
2 lb. ground beef
2 cups water
1 can (6 oz.) tomato paste
1 lg. onion, chopped
2 tbsp. chili powder
2 cloves (lg. each) garlic, minced
1-1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 red pepper, cracked (I use dried red pepper flakes, sparingly)
2 tsp. unsweetened cocoa powder
2 tsp. Worcestershire sauce
5 whole allspice
5 whole cloves
1 bay leaf
1 can (15 oz.) kidney beans
1 onion, chopped (as desired)
Cheddar cheese, grated (as desired)
Thin spaghetti, cooked
Directions:
Brown ground beef, then put in crock pot with water, tomato paste, onion, chili powder, garlic, salt, cinnamon, nutmeg, red pepper flakes, cocoa powder, worcestershire sauce, and cheesecloth bag containing whole allspice and cloves. Cook 8 hours on low. Add cooked beans and cook on high for 20-30 minutes. Serve over thin spaghetti and top with chopped onions and cheese.
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