CINCINNATI STYLE CHILI RECIPES

Name: Cincinnati-Style Chili
Cook time: 30 min
Total time: 3 h
Yield: 6 to 8 servings
Ingredients: 16 ounces tomato sauce; 12 ounces tomato pasteu00A0; 1 yellow onion, gratedu00A0; 2 tablespoons chili powderu00A0; 2 tablespoons cocoa powderu00A0; 2 tablespoons sugaru00A0; 2 teaspoons kosher saltu00A0; 1 teaspoon ground cinnamonu00A0; 1 teaspoon ground cuminu00A0; 1 teaspoon garlic saltu00A0; 1/2 teaspoon ground allspiceu00A0; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon cayenneu00A0pepper; 1/4 teaspoon ground clovesu00A0; 2 bay leavesu00A0; 2 pounds ground beef (I use chuck)u00A0; 1 tablespoon white wine vinegaru00A0; 1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking; One 15-ounce can kidney beans, drainedu00A0; 1 white onion, dicedu00A0; Two 8-ounce blocks Cheddar, gratedu00A0; Hot sauce, optionalu00A0; Oyster crackers, for servingu00A0

CINCINNATI-STYLE CHILI RECIPE | KATIE LEE BIEGEL | FOOD ...

Cincinnati-Style Chili Recipe | Katie Lee Biegel | Food ... image

Provided by Katie Lee Biegel

Categories main-dish

Total Time 3 hours 0 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

16 ounces tomato sauce
12 ounces tomato paste
1 yellow onion, grated
2 tablespoons chili powder
2 tablespoons cocoa powder
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 bay leaves
2 pounds ground beef (I use chuck)
1 tablespoon white wine vinegar
1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking
One 15-ounce can kidney beans, drained
1 white onion, diced
Two 8-ounce blocks Cheddar, grated
Hot sauce, optional
Oyster crackers, for serving

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.

CINCINNATI-STYLE CHILI RECIPE | KATIE LEE BIEGEL | FOOD ...

Cincinnati-Style Chili Recipe | Katie Lee Biegel | Food ... image

Provided by Katie Lee Biegel

Categories main-dish

Total Time 3 hours 0 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

16 ounces tomato sauce
12 ounces tomato paste
1 yellow onion, grated
2 tablespoons chili powder
2 tablespoons cocoa powder
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 bay leaves
2 pounds ground beef (I use chuck)
1 tablespoon white wine vinegar
1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking
One 15-ounce can kidney beans, drained
1 white onion, diced
Two 8-ounce blocks Cheddar, grated
Hot sauce, optional
Oyster crackers, for serving

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.

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