Yield 8 Number Of Ingredients 15 Steps:
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 with a wooden spoon, until browned. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. It is the best if you now refrigerate overnight. Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.
Time 3h40m Yield 8 Number Of Ingredients 23 Steps:
Cook the tomato paste: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty and you start to see browned (not burned) patches in the bottom of the pot. This should take 1 to 3 minutes. Simmer gently, uncovered, for 2 to 3 hours: Stir the chili often. You want the volume to reduce a bit. (To be honest, just one hour of cook time is okay, but for optimal chili-ness, go long.) Cool to room temperature, then refrigerate overnight: Refrigerate in an air-tight covered container. (Note: you can eat the chili immediately if you want to.)
Time 1h5m Yield 6 to 8 servings Number Of Ingredients 24 Steps:
Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt. Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well. Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar. Serve with the oyster crackers if desired.
Time 3h Yield 6 to 8 servings Number Of Ingredients 23 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.
Time 45m Yield 4 servings Number Of Ingredients 26 Steps:
In a medium, heavy-bottomed pot over medium heat, add the ground beef. Cook, breaking up any lumps, until the meat is just beginning to brown. Drain off any excess oil. Stir in the tomato paste and cook for 1 to 2 minutes. Add the garlic, cocoa powder, chili powder and cinnamon, and stir and cook for another minute. Season with salt and pepper. Add the broth and vinegar, bring to a boil, cover, reduce the heat and simmer for 15 to 20 minutes. Reserve 1 cup for another use, such as Round 2 Recipe Chili Tostada. To serve, divide the spaghetti among 4 bowls. Top with the chili and then add the cheese (3-way), onions (4-way) and beans (5-way). In a medium, heavy-bottomed pot over medium heat, add the ground beef. Cook, breaking up any lumps, until the meat is just beginning to brown. Drain off any excess oil. Stir in the tomato paste and cook for 1 to 2 minutes. Add the garlic, cocoa powder, chili powder and cinnamon, and stir and cook for another minute. Season with salt and pepper. Add the broth and vinegar, bring to a boil, cover, reduce the heat and simmer for 15 to 20 minutes. Reserve 1 cup for another use, such as Round 2 Recipe Chili Tostada. To serve, divide the spaghetti among 4 bowls. Top with the chili and then add the cheese (3-way), onions (4-way) and beans (5-way).
Time 11h45m Yield 10 Number Of Ingredients 16 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.
Time 40m Yield 4 servings Number Of Ingredients 12 Steps:
Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large wide pot or dutch oven over medium-high heat. Reserve 1/3 cup chopped onion, then add the rest of the onion and the garlic to the pot; season with salt and pepper. Cook, stirring, until softened, 3 to 5 minutes. Add the turkey and cook, breaking it up into small pieces, until cooked through, about 3 more minutes. Add the chili powder, cinnamon, cocoa powder, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the spices are lightly toasted, about 1 minute. Stir in the Worcestershire sauce, then add the tomatoes and 1 cup water. Bring the chili to a simmer. Cook, stirring occasionally and adjusting the heat as needed to maintain a steady simmer, until the sauce reduces slightly, about 20 minutes. Meanwhile, salt the boiling water, add the spaghetti and cook as the label directs for al dente; drain. Season the chili with salt and pepper. Divide the spaghetti among shallow bowls and top with the chili. Sprinkle with the reserved chopped onion and the cheese.
Time 1h40m Yield 6 or more servings Number Of Ingredients 21 Steps:
Put the broth in a pot or Dutch oven and add the beef a little at a time until it separates into small pieces. Bring to the boil. Cover and let simmer 30 minutes. Heat the oil in a saucepan and add the onions. Cook, stirring often, until the onions are wilted and start to brown. Add the garlic, chili powder, cumin, cinnamon, allspice, cloves, hot red pepper, bay leaf and tomato sauce and bring to the boil. Add the tomato mixture to the meat mixture. Add the cider or vinegar and chocolate. Bring to a boil and cover. Simmer one hour. Refrigerate. When ready to serve, skim off the fat, reheat and serve over cooked spaghetti topped with cheese, beans and onion.
Time 3h55m Yield 8 serving(s) Number Of Ingredients 15 Steps:
Crumble raw meat into cold water in medium stock pot. DO NOT brown meat. Add all remaining ingredients and bring to a boil over medium high heat. Lower heat and simmer for 3-4 hours. Serve over spaghetti with cheddar cheese and onions, on hotdogs with mustard, cheddar cheese and onions, or in a bowl with cheddar cheese, onions and oyster crackers. I put a little hotsauce on mine!
Time 1h20m Yield 6-8 serving(s) Number Of Ingredients 18 Steps:
Pour water into a large cooking pot (5-qt size) Crumble raw ground beef into water. Add beans, onions, garlic, tomato paste, vinegar, Worcestershire sauce and all of the spices, salt and peppers. Stir together and bring to a boil. Reduce heat to low and simmer till meat is cooked and chili is thickened, from 45 minutes to an hour and a quarter (depending on how thick you like it). When chili is nearly done, prepare spaghetti (as much as you need - think in terms of how much you would want if this were spaghetti sauce). Place drained spaghetti on plates and ladle chili over it. Top with shredded cheddar.
Time 1h50m Yield 8 Number Of Ingredients 15 Steps:
Brown beef and onion in a large skillet over medium high heat. Place browned mixture in a large pot and stir in the tomato sauce, garlic, Worcestershire sauce, cinnamon, vinegar, chili powder, cayenne pepper, salt and pepper. Simmer, uncovered, over low heat for 1 1/2 hours. When meat mixture has about 20 minutes cooking time left, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.
Time 6h20m Yield 6 servings (1-1/2 quarts). Number Of Ingredients 15 Steps:
In a large skillet over medium heat, cook beef and onion until beef is no longer pink and onion is tender, 6-8 minutes, breaking meat into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 11 ingredients., Cook, covered, on low 6-8 hours. Discard garlic clove and bay leaves. Serve over hot cooked spaghetti. If desired, top with shredded cheddar cheese and additional chopped onion. , Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary. Serve as directed.
Time 2h5m Yield 8 servings. Number Of Ingredients 20 Steps:
In a Dutch oven, cook the beef, pork and onions over medium heat until meat is no longer pink, breaking meat into crumbles. Add garlic; cook 1 minute longer. Drain. Add the beans, tomatoes, vinegar, cocoa, sauces, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Discard bay leaves. Serve with spaghetti. If desired, garnish with cheese, sour cream, tomatoes and onions.
Time 20m Yield 4 serving(s) Number Of Ingredients 19 Steps:
Cook spaghetti noodles til tender. Set noodles aside. Heat oil on medium high and add ground beef in skillet. Wash hands and chop onion and bell pepper - adding to beef. Cook til browned. In separate pot, add spices, sauces, drained and rinsed beans, and diced tomatoes. (I believe it’s Del Monte that has a small glass jar of diced tomatoes that are as good as fresh ones.)Simmer ingredients and pour in the beef mixture. Season with pepper and salt. Divide drained spaghetti among 4 serving bowls. Top with chili, shredded cheese, and sour cream. Serve immediately.
Time 1h25m Yield 8 Number Of Ingredients 20 Steps:
Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces. Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain. Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you’re eating a casserole.
Time 3h15m Yield 8 serving(s) Number Of Ingredients 19 Steps:
Bring the water to the boil and add the ground beef. Stir until the beef is separated and add the rest of the ingredients. Reduce heat and simmer, uncovered, for 2 to 3 hours, or until thickened. Cool, then refrigerate overnight. Skim off any accumulated fat and reheat the chili. Serves with any or all of the following accompaniments: 1 way: cooked spaghetti. 2 way: finely grated cheddar cheese 3 way: chopped raw onion 4 way: cooked kidney beans 5 way: oyster crackers.
More about “cincinnati chili recipes”
Time 2h45m Yield 8 serving(s) Number Of Ingredients 18 Steps:
Bring 2 cans of beef broth to a low boil, add beef. Work with potato masher to smooth and break up chunks. Cook until smooth texture is obtained about 45 minute Cool and remove fat from surface with turkey baster or spoon. Add chili powder, onion powder, cinnamon, cumin, cardamom, allspice, ground cloves, bay leaf, chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and sugar, mix well. Bring to a boil then lower to a low simmer until it reduces and thickens, stirring occasionally about 1.5 hours. Cool and refrigerate over night. Reheat thoroughly and Serve over spaghetti. Top with shredded cheddar cheese, raw white onion, hot sauce and oyster crackers as desired.
