Best Cincinnati Style Chili Recipes

CINCINNATI-STYLE CHILI

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.

CHEF JOHN'S CINCINNATI-STYLE CHILI

Steps:

• Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
• Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
• Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

CINCINNATI-STYLE CHILI

Steps:

• In a Dutch oven coated with cooking spray, cook turkey, onions and garlic until turkey is no longer pink. Transfer to a 3-qt. slow cooker. , In a large bowl, combine tomato sauce, broth, vinegar, chocolate and seasonings; pour over turkey mixture. Cook, covered, on low 6-8 hours. , Cook spaghetti according to package directions; drain. Remove bay leaf from chili. For each serving, place 3/4 cup spaghetti in a bowl. Top with about 2/3 cup chili, 3 tablespoons kidney beans, 2 tablespoons cheese and 1 tablespoon chopped onion.

CINCINNATI-STYLE CHILI

Steps:

• 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 orégano, 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.

QUICK CINCINNATI-STYLE CHILI

Steps:

• Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 8 minutes. Add bell peppers and sauté, stirring occasionally, until softened, about 6 minutes. Add chili powder, cocoa, salt, cinnamon, and pepper and cook, stirring, about 1 minute.
• Add beef and cook, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add tomatoes with juice and molasses and simmer briskly, uncovered, stirring occasionally, until thickened, 5 to 8 minutes.

CINCINNATI-STYLE CHILI

Steps:

• Cook beef and about 1 1/2 cups of the onion in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
• Stir in tomatoes, beans, tomato sauce and chili powder, breaking up tomatoes. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until desired consistency. Meanwhile, cook and drain spaghetti as directed on package.
• Cover and refrigerate half of chili for another meal. Spoon remaining chili over hot spaghetti; sprinkle with cheese and remaining onion.

CINCINNATI STYLE CHILI (SKYLINE) (GLUTEN-FREE)

Steps:

• Combine all ingredients in crock pot or large pot.
• Cook on low-medium for 2-3 hours. (Can leave in crock pot unattended on low for 6-8 hours).
• Remove bay leaves.
• Serve on bed of spaghetti topped with cheddar cheese. Optional toppings: beans, onions.

CINCINNATI-STYLE CHILI & RICE

Steps:

• Season ground beef with salt and pepper if desired. Heat large deep nonstick skillet over medium-high heat and cook ground beef and onion until beef is browned and onion is tender, about 5 minutes.
• Stir in cocoa, chili powder, garlic and cinnamon and cook, stirring, until beef is coated and mixture is fragrant, about 30 seconds. Stir in water and tomato sauce and bring to a boil over medium-high heat.
• Stir in Knorr® Rice Sides™ - Beef flavor; reduce heat and simmer covered until rice is tender, about 7 minutes. Let stand 3 minutes before serving. Serve, if desired, with kidney beans, shredded cheddar cheese, chopped onion, finely chopped red pepper and oyster crackers.

CINCINNATI-STYLE CHILI WITH CHORIZO

Steps:

• 1. PREP: *Bring water to a boil for pasta. *Remove casing from sausage.
• 2. STEPS: 1. Preheat stock pot on medium 2-3 minutes. Add chorizo and 1/2 cup onions; cook 2-3 minutes, stirring to crumble meat, or until onions are softened.
• 3. 2.Combine chili powder, cocoa powder,apple pie spice, and cumin, then add to meat; 1-2 minutes to blend flavors.
• 4. 3. Stir in tomato sauce, broth, and cider vinegar; 8-10 minutes or until chili thickens and liquid reduces.
• 5. 4. Cook pasta following package instructions. Serve chili over pasta; top with remaining 1 cup onions

CINCINNATI-STYLE CHILI

Steps:

• Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.
• Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.
• While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.
• Stir beans into the chili and mix lightly.
• Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.

CINCINNATI STYLE CHILI

Steps:

• In soup pan, bring all ingredients except meat, to a boil.
• Crumble ground meat and slowly add to boiling mixture.
• Return to boil, then reduce heat. Simmer uncovered 2-3 hours, or until as thick as desired. Remove bay leaf and serve over cooked & drained spaghetti. Top with shredded cheese, chopped onions and kidney beans if you like.

CINCINNATI STYLE CHILI MOLE

Steps:

• Place the ground beef, onion and garlic in skillet and cook until no longer pink. Drain and add to crock pot.
• Add the remaining ingredients up to the spaghetti. Cook on low for 8 hours.
• Serve the chili mole over cooked spaghetti topped with cheese, green onions and sour cream

SLOW COOKER CINCINNATI-STYLE CHILI

Steps:

• OPEN slow cooker liner and place it in a 5- to 6 ½ -qt slow cooker bowl. Fit liner snugly against the bottom and sides of the bowl; pull top of liner over rim of bowl. COOK ground beef, celery, and bell pepper in large skillet over medium-high heat until meat is evenly browned; drain off grease. PLACE cooked beef mixture and remaining ingredients in lined-slow cooker. Place lid on slow cooker. COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chili is hot and bubbling. CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss. REYNOLDS KITCHENS TIP: This recipe was developed for 5- to 6 ½ -quart slow cookers, but it may be adjusted for smaller or larger cookers.

CINCINNATI-STYLE CHILI

Steps:

• In a 4 1/2 quart Dutch oven or heavy saucepan, cook ground beef with the 2 onions until beef is no longer pink; drain off any fat.
• Add the tomato sauce, water, chocolate, chili powder, vinegar, worchestershire sauce, cinnamon, cumin, salt, garlic powder, allspice, clove, bay leaf, and red chili pepper or ground red pepper.
• Bring to boiling; reduce heat. Simmer, covered, over low heat for 45 minutes or until desired consistency; stirring once or twice.
• Remove bay leaf and, if using, chili pepper. Serve over hot cooked spaghetti and, if desired, top with onions, cheese and/or beans. Offer Oyster crackers and hot sauce!