Best Best Cincinnati Chili Recipes

Best Cincinnati Chili image

Provided by cullinanpat

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 18

2 lbs ground beef
1/2 teaspoon onion powder
1/3 cup chili powder
2 teaspoons ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 bay leaf
0.5 (1 ounce) unsweetened chocolate square
2 (10 1/2 ounce) cans beef broth
1 (15 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 cup cheddar cheese, shredded
1/2 cup white onion, chopped
1 lb cooked spaghetti

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.

The Best Quick Cincinnati Chili image

Provided by KidHeart

Categories Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 19

8 ounces thin spaghetti
1 teaspoon vegetable oil
1 lb ground beef (pref. buffalo)
1 large onion
1 large green bell pepper
2 (8 ounce) cans tomato sauce
2 teaspoons bottled minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves
cayenne pepper
salt
1 (8 ounce) can kidney beans
1/2 cup shredded sharp cheddar cheese
fresh diced tomato
sour cream

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.

Nutrition Facts : Calories 639.6, Fat 25, SaturatedFat 10.1, Cholesterol 91.9, Sodium 971.5, Carbohydrate 62.8, Fiber 5.8, Sugar 8.9, Protein 41.3

Best Cincinnati Chili image

Provided by Pat Cullinan

Categories Pasta

Number Of Ingredients 20

2 lb ground beef
1/2 tsp onion powder
1/3 c chili powder
2 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground cardamom
1 bay leaf
1/2 of 1 oz square unsweetened chocolate
2 -10.5 oz can(s) beef broth
15 oz can(s) tomato sauce
1 Tbsp worcestershire sauce
2 Tbsp apple cider vinegar
1/2 Tbsp sugar
1 lb cooked spaghetti
TOPPINGS
1/2 c shredded cheddar cheese
1/2 c chopped white onion
hot sauce

Steps:

1. 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 min. Cool and remove fat from surface with turkey baster or spoon.
2. 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.
3. Cool and refrigerate over night.
4. Reheat thoroughly and serve over spaghetti. Top with shredded cheddar cheese, raw white onion, hot sauce and oyster crackers as desired.