Cincinnati Chili from 'The Cincinnati Post' In a Cincinnati chili parlor, you have to know the lingo: 3-way chili (basic) - chili ladled over spaghetti, with shredded cheese on top and oyster crackers on the side. 4-way chili - add chopped onion to 3-way chili 5-way chili - add kidney beans to 4-way chili 6 servings (1 1/2 quarts) 2 pounds ground beef 2 medium onions, chopped 1 quart water 1 (16-ounce) can tomatoes 1 1/2 teaspoons vinegar 1 teaspoon Worcestershire sauce 1 tablespoon chili powder 2 teaspoons ground cumin (cominos) 1 1/2 teaspoons ground allspice 1 1/2 teaspoons salt 1 teaspoon cayenne 1 teaspoon ground cinnamon 1/2 teaspoon garlic powder 2 bay leaves 6 servings hot, cooked spaghetti 1/1/2 cups shredded Cheddar cheese 1 (11 or 12 ounce) carton oyster crackers 1 cup chopped onion (opotional) 1 (16-ounce) can kidney beans, heated (optional) Combine ground beef, onions, and water in a saucepan. Simmer until beef turns brown. (Yes, that's right, you *boil the beef*. Do NOT brown first!) Add tomatoes with liquid, vinegar, Worcestershire sauce, chili powder, cumin, allspice, salt, cayenne, cinnamon, garlic powder, and bay leaves. Cover; simmer 3 hours. The fat will float. If there is time, chill chili and lift off fat layer, or just spoon off the fat. Serve it 3-way, 4-way, or 5-way. *********************************************************************** Cincinnati Authentic Chili 6 servings 1 quart Water 2 pounds Ground beef 4 tablespoons Chili powder 2 medium Onions, grated 2 tablespoons Vinegar 16 ounces Tomato sauce 1 large Bay leaf 5 Whole allspice 5 Whole cloves 1/2 teaspoon Red pepper 2 teaspoons Worcestershire sauce 1 teaspoon Ground cumin seeds 1/2 ounce Bitter chocolate 1 1/2 teaspoons Salt 4 Garlic cloves 1 teaspoon Cinnamon Add ground beef to water in 4 quart pot; stir until beef separates to fine texture. Boil slowly for 30 minutes. Add all other ingredients; stir to blend. Bring to a boil; reduce heat and simmer uncovered about 3 hours. For last hour the pot may be covered if desired consistency has been reached. Chili could be refrigerated over night so that the fat can be lifted from top before reheating and serving. Serve over cooked spaghetti, top with chopped onions, shredded cheddar cheese (either or both are optional as are the oyster crackers). *********************************************************************** Cincinatti Chili The spices used and the method of cooking the beef make this a unique dish. 1 Quart Water 2 Lbs. Lean Ground Beef 15 Oz. Tomato Sauce 2 Tbsp. Apple Cider Vinegar 1 1/2 teas. Watkins Cumin 1 teas. Watkins Allspice 1 teas. Watkins Cinnamon 1/8 teas. Watkins Ground Cloves 1/2 teas. Watkins Onion Powder Granules 1/2 teas. Watkins Garlic Powder Granules Salt and Watkins Pepper to taste In large pot, bring the water to a boil. Add the beef, breaking it up into small pieces as it cooks. Add the tomato sauce and vinegar. Reduce the heat. Add the spices. Simmer for two hours. (The chili tastes best if refrigerated overnight). Serve with any combination of the following: cooked spaghetti, grated cheddar cheese, kidney beans, diced onions, and oyster crackers. Serves 4-6 *********************************************************************** Cincinatti Chili 2 lbs. ground beef 2 large onions, chopped (2 cups) 2 cloves garlic, minced 1 square (1 oz.) unsweetened chocolate 2 to 3 tablespoons chili powder(according to taste) 1 teaspoon ground cinnamon 1 teaspoon crushed red pepper 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/4 teaspoon ground turmeric Dash ground cardamom Dash ground cloves 1 teaspoon salt 1 bay leaf 1 1/2 cups water 1/3 cup tomato puree 1 tablespoon beef bouillon granules 2 tablespoons cider vinegar Hot cooked spaghetti Shredded Cheddar cheese 1. Place ground beef in microproof colander or steamer. Set in larger microproof dish. Cover with vented heavy-duty plastic wrap. 2. Microwave at High (100%) 7 minutes, or until beef is no longer pink; stir and break up beef after 3 1/2 minuts. Drain. 3. Place beef in 1 1/2 quart microproof dish. Add onions, garlic, chocolate, chili powder, cinnamon, crushed red pepper, cumin, allspice, turmeric, cardamom, cloves, salt and bay leaf. Stir to mix well. 4. Stir in water, tomato puree, bouillon and vinegar. Cover with plastic wrap. 5. Microwave at High 10 minutes, or until chili starts to boil. Stir well. 6. Reduce power to Medium (50%) and microwave, covered, 15 minutes, or until thick; stir midway through cooking time. Remove bay leaf. 7. To serve, spoon chili atop a bed of hot cooked spaghetti on an oval plate; top with shredded Cheddar cheese. *********************************************************************** Title: Cincinatti Chili 2 to 2 1/2 lbs. of beef 1 tsp. olive oil 1 1/2 tsp. ground cinnamon 2 tsp. ground cumin 3 tbsp. chili powder 1/2 tsp. crushed red pepper 1 tsp. ground allspice 1 tbsp. salt 1 medium onion, chopped 4 cloves garlic, crushed 1 12oz. can tomato paste 1 15oz. can of tomato sauce 4 cups water 2 tbsp. vinegar 2 tsp. Worcestershire sauce (optional) 4 bay leaves 1 oz. block of unsweetened baking chocolate 1/2 tsp. ground cayene peppers (optional) Add olive oil to a large (4-6 quart) pot over medium heat. Add first 10 ingredients. Stir until meat is slightly browned. Add remaining ingredients. Bring to a boil, then simmer for 1 1/2 hours. Stir occasionally. REMOVE BAY LEAVES BEFORE EATING!!!!! Serves 6-8. Serve with cheese, raw onions, cooked kidney beans, and/or spaghetti. For crock pot cooking, add all the ingredients together in the crock pot and stir. Cover and cook about 4 to 6 hours, stiring occasionally. REMOVE BAY LEAVES BEFORE EATING!!!!!!! *********************************************************************** Title: Cincinnati Chili 1 pound chuck, ground fine (twice in a meat grinder) 2 medium onions, chopped fine 2 cloves garlic, minced 1 cup tomato sauce 2 tablespoon ketchup 1 cup water 1 tablespoon red wine vinegar 1 tablespoon chili powder 1 tablespoon paprika 1 teaspoon ground black pepper 1 teaspoon honey 1/2 ounce unsweetened chocolate, grated 1/2 teaspoon ground cumin 1/2 teaspoon tumeric 1/2 teaspoon marjoram 1/2 teaspoon allspice 1/4 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, crumbled 1 teaspoon 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, tumeric and cumin for a sweatier chili flavor, cinnamon, cloves, and mace if you want it sweeter, cardamom 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. Constructing the Chili 8 ounces thick spaghetti 1 pound Wisconsin Cheddar cheese, grated fine, as fluffy as you can make it 16-ounce can red kidney beans 2 onions, chopped The bottom layer is always spaghetti, the thickest you can find. In fact, we found none in our supermarket that was thick enough, so we got perciatelli -- long, thin macaroni. We broke it into 4-inch pieces and boiled in salted water to which 2 tablespoons of olive oil were added. For a touch of swank, melt a stick of 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 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. Kidney beans. One 16-ounce can. Wash, heat with 2 cups water, then drain. Don't season them or do anything fancy, though. They're here more for texture than for taste. Spoon a sparse layer atop the chili. Chopped onions. Spread them out, to taste, over the beans. Quickly now, so it melts a bit, spread the grated cheese to cover everything. Don't skip. 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. You may, if desired, omit either the beans, or onions, or both, for Three-Way or Four-Way Chili. *********************************************************************** Title: Cincinatti Skyline Chili 2 lb ground beef 1 can tomato sauce, 15oz 2 bay leaves 1 ts ground cinnoman 1 1/2 ts salt 1 1/2 ts vinegar 1 1/2 ts ground allspice 3 cups water 1/4 ts garlic powder 1 ts worcestershire sauce 2 ts cumin 1 tb chili powder 1/2 ts crushed red pepper Mix ground beef and water until soupy (cooked or uncooked, It doesnt say.. Ive done both ways, cooked comes out better)Mix in other other ingredients. Simmer, uncovered 3 hours. Stir occaisionally. makes 8 big servings. Use over spaghetti noodles, top that with kidney or chili beans, cheddar chese, raw onion. *********************************************************************** Cincinatti Skyline Chili Recipe By : "C. Baden" Serving Size : 8 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground beef 3 cups water 1 can tomato sauce -- (15 oz) 1/4 teaspoon garlic power 2 bay leaves 1 medium onion -- chopped 1 teaspoon ground cinnamon 1 teaspoon worcestershire sauce 1 1/2 teaspoons salt 2 teaspoons cumin 1 1/2 teaspoons vinegar 1 tablespoon chili powder 1 1/2 teaspoons ground allspice 1/2 teaspoon crushed red pepper Mix ground beef and water until soupy. Mix in other ingredients. Simmer, unco vered 3 hours. Stir occasionally. Note: Top with grated Cheddar, onions, chili beans or use as sauce over noodles or spaghetti. The Cincinatti Chili is, would you believe, an alternative to spaghetti sauce. It's mild and sweet (the cinnamon does that), and won't burn anyone's mouth un less you serve it boiling.