Best Ospidillo Cafe Cincinnati Chili No Recipes

OSPIDILLO CAFE HOT DOG CHILI SAUCE NO. 13

Steps:

• Using about three cups of water in a small pan, boil the sausage for a few minutes until it is broken up. Drain, using a colander, and put the sausage and the 1 Tablespoon of Italian Seasoning into a food processor and pulse it until it is of a fine consistency.
• Combine all ingredients, including the sausage, into a large cooking pot on medium heat and bring to a boil. (If you can't find Dale's Steak Seasoning, use 2 teaspoons of soy and one additional teaspoon of Worcestershire sauce). Once it boils, reduce the heat to low and allow it to simmer, covered, for two hours, stirring often.
• At the end of the 2 hours, remove the bay leaves and any pieces of garlic you can find, and serve over hot dogs or footers with mustard and finely diced onions.

SKYLIKE CHILI - SKYLINE CHILI COPYCAT

Steps:

• Brown ground beef and onion.
• Drain.
• Add beef stock to beef mixture and simmer 10 minutes.
• Add remaining 13 ingredients, simmer uncovered 1 hour.
• Remove bay leaf, skim off extra fat.
• Serve over hot spaghetti, or hot dogs in buns for chili dogs.
• Top with plenty of cheese and other optional toppings.

OSPIDILLO CAFE CINCINNATI CHILI NO. 2

Steps:

• In a large cooking pot, over medium-high heat, break up the burger into the chicken stock.
• Add all the remaining ingredients except for the bell pepper and the kidney beans, bring to a boil, and then lower the heat to a simmer (slightly bubbling).
• Cover, and allow the chili to simmer for three hours, stirring often.
• At the end of three hours, remove the garlic clove and the bay leaves and drop in the red bell pepper (or, substitute a jalapena pepper if you prefer just a litle heat).
• Simmer for two more hours, again stirring often.
• At the end of the two hours, remove the whole pepper and add the drained/rinsed kidney beans. Simmer for one additional hour, covered, and continue frequent stirring.
• Tips: If you see a need to add just a little additional chicken stock along the way, go ahead and do so, remembering that you will be topping spaghetti and/or hot dogs with this chili. Also, this is a very old recipe (1922) and any "tweaking" will probably not serve to improve it. Finally, make sure that your spices are fresh -- I prefer ancho chili powder but any variety will do.
• Condiments for the spaghetti dish version include diced sweet onion, sharp cheddar cheese and Tabasco sauce. Servings are based on spaghetti, not hot dogs.

CINCINNATI CHILI

Steps:

• Cook the beef, onions and garlic in a large (6 qt.) stockpot over medium-high heat, until the beef is well-browned, stirring frequently to break up the meat. Drain any fat.
• Add the chili powder, cinnamon, nutmeg and cloves. Cook and stir for 2-3 minutes.
• Add tomato juice and heat to a boil. Reduce heat to low and simmer for 30 minutes.
• Stir in beans. Cover and cook for 15 minutes on low, stirring occasionally.
• Serve over spaghetti and top with shredded cheddar cheese.

EMPRESS - CINCINNATI CHILI

Steps:

• NOTES: All seasonings/ spices should be measured using rounded t/T for a full flavor. You may want to use a level measure of cayenne. It packs heat!
• DO NOT BROWN THE BEEF.
• Add 8C of water to deep stock pot.
• Using your hands, add the raw ground beef and break up the raw beef as you add it to the water.
• Add all other ingredients and bring to a boil. NOTE: remove the lid of the pot or tip it so the steam can escape.
• Simmer for several (4) hours or more to reduce the amount of the liquid. Stir often. Reduce until the chili is thick.
• When desired consistency is achieved: remove bay leaves and whole peppers.
• Served 5 ways! Add your favorite toppings as suggested above.

OSPIDILLO CAFE MICHIGAN HOT DOG CHILI SAUCE NO. 14

Steps:

• Brown and drain the ground chuck and put into a large cooking pot.
• Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.
• Mash the bouillon cube in the cup of water and add to the sauce. (If you do not have a Maggi bouillon cube, just use 1 1/2 regular chicken bouillon cubes).
• Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.
• Serve over hot dogs.
• My personal preferences for ingredient brands are Heinz mustard and Tupelo honey but any brands will do.

AUTHENTIC CINCINNATI CHILI

Steps:

• Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
• The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.