Cincinnati Chili

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    • #282634

      If you’re never had Cincinnati chili, you must put aside your preconceptions about what chili is, because although Cincinnati Chili shares many of the basic ingredients with Texas Chili, it is seasoned and cooked quite differently, as it originated from a Greek stew. Cinnamon and chocolate in a chili? Yep, you got it right.

      But no one will guess!

      We love it at our house.
      Cincinnati Chili
      2 lbs ground meat (I use half turkey and half beef when the turkey is on sale)
      1 onion, chopped finely
      4 cloves garlic or 2 teaspoons garlic powder
      3 tbs chili powder (depending upon the heat of the powder and your taste)
      1 tsp allspice
      1/8 tsp cloves
      2 tsp cinnamon
      1 tbs paprika
      1 tbs Worcestershire Sauce.
      1 oz unsweetened chocolate
      2 bay leaves
      3 bouillon cubes
      15-oz can tomato sauce
      1 tbs red wine vinegar (optional and traditional)
      1/4 cup red wine (very optional and very non-traditional)
      Originally, the meat for the chili was boiled instead of browned.

      This gives a different consistency to it – the pieces of meat are very small and separated – no clumps. Most recipes I’ve seen do brown the meat with the onions, though. This is the way I do it, which is kind of a cross between the two: Put the meat and onions in a stock pot or large deep frying pan, and cook for 5 minutes, then add about 2 cups of water and mix and chop with a spatula until the meat is pretty well broken up.

      Then add the rest of the ingredients and simmer for 45-60 minutes. Correcting the seasoning at the end is important. Although Cincinnati Chili isn’t supposed to be super-spicy, you can add heat if you like, or a little vinegar to perk up the flavor (for us Southerners;->), or salt, or a bit of sweetener if it’s harsh.

      In Cincinnati, you can have it as above with or without cheese and/or onions. Or you can have:
      Two-way chili – on spaghetti (my dd uses spaghetti squash…haven’t tried it yet but it’s the only way that she’ll eat spaghetti squash…her idea to try when given the squash by neighbors;-})
      three-way chili – on spaghetti with cheddar cheese
      four-way chili – on spaghetti with cheese and onions
      five-way chili – all of the above, plus kidney beans
      me? i love it all the way!!

    • #432391

      This sounds really good! I don’t use ground beef or turkey though I always use venison for my meat. Thanks for posting!!

      I’ll have to give it a try!

    • #433368

      Hah! If I had venison, I’d use it instead! LOL!

    • #433389

      @mos 247908 wrote:

      Hah! If I had venison, I’d use it instead! lol!

      yep, here too.

      well, we do when we have it.
      thankfully deer season will be opening in a couple months.
      while the processing has to be paid for, as well as gas, ammo, licenses, and such…it’s still much cheaper than buying beef equivalent at the grocery store. not counting it’s better quality meat also. 😉

    • #435730

      I need to know your locationgiggle smileyI need venison to substitute in most of my recipes! LOL!

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