recipe for cincinatti chili?

Answer 1

I have lived in Cincinnati all of my life and am from the West Side where there is a Chili Parlor on almost every corner it seems. This is the recipe that most people use to make it at home. If you need more information as to assembling the 2,3,4,and 5 way or the coney/chili sandwiches then let me know!

1 quart water
2 lbs ground chuck, crumbled
2 medium onions, finely chopped
6 cloves garlic, finely minced
1 (15 ounce) can tomato sauce
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
10 peppercorns, ground
8 whole ground allspice
8 whole cloves, ground
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1/2 ounce unsweetened chocolate,
Bring water to a boil in a large pot.
add the ground beef-raw-stir until seperated and reduce heat to simmer.
Add onions, garlic, tomato sauce, cider vinegar and worcestershire sauce.
Stir to mix well.
Add peppercorns, allspice, cloves, bay, salt, cinnamon, cayenne and chocolate.
Bring to a boil then reduce to a simmer for 3 hours.
Cool and refrigerate overnight.
Skin off all of the fat and discard along with the bay leaf.
Reheat and serve over hot spaghetti or make the classic coney
Hope this helps! enjoy!.

Answer 2

Home > Recipes

3 onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
4 pounds ground beef chuck
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried oregano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
1 (16-ounce) can tomato sauce
2 tablespoons wine vinegar
2 tablespoons molasses
Salt and freshly ground black pepper
Spaghetti, kidney beans, chopped onion, grated Cheddar, and oyster crackers as traditional accompaniments, if desired



In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the beef, and cook the mixture, stirring and breaking up the lumps, until the beef is no longer pink. Add the chili powder, the paprika, the cumin, the coriander, the allspice, the oregano, the cayenne, the cinnamon, the cloves, and the mace and cook the mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato sauce, the vinegar, and the molasses and simmer the mixture, uncovered, stirring occasionally and adding more water, if necessary, to keep the beef barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled. Discard the bay leaf and season the chili with salt and pepper. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili as is or in the traditional Cincinnati "five-way" style: Ladle the chili over the spaghetti and top it with the beans, the onion, the Cheddar, and the oyster crackers.

Answer 3

2 1/2 pounds lean ground beef
1 (15 ounce) can tomato sauce
1 1/3 (6 ounce) cans tomato paste
5 tablespoons chili powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 1/4 teaspoons salt
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon onion salt
2 teaspoons steak sauce
1 quart water

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DIRECTIONS:
Brown the beef lightly.
Place all the ingredients in a crock pot and mix together well. Cook for 12 hours or more on low.

Serve over spaghetti noodles with beans, onions, and cheddar cheese!

Answer 4

Try www.kraft.com they have good recipes for food AND drinks..i got a excellent choclate martini recipe from there

Answer 5

I don't know but i have can in the fridge i can send you I think they put hot chocolate in it