NEW! Google Custom Search

Loading

Cincinnati Chili - Jean...

Chiffonade_'s picture

*
From the original post...

Jean - 01:23pm Nov 1, 1999 EST (9.1.1.1)

b Cincinnati Chili

* 2# ground beef
* 1 quart water
* 2 medium onions finely chopped
* 2 (8 oz) cans tomato sauce
* 5 whole allspice
* 1/2 tsp red pepper
* 1 tsp. ground cumin
* 4 Tbs. chili powder
* 1/2 ounce (1/2 square) bitter chocolate
* 4 cloves garlic minced
* 2 Tbs. vinegar
* 1 large bay leaf
* 5 whole cloves
* 2 tsp. salt
* 1 tsp cinnamon
* 2 tsp Worchestershire sauce

i Toppings:

* Chopped onions
* Chopped green peppers
* Shredded cheddar cheese
* Drained kidney beans
* Taco sauce, optional

In large saucepan, slowly boil ground beef and water for 30 minutes. Add rest of ingredients (not the toppings) and simmer about 3 hours uncovered. Refrigerate overnight and skim off gat before reheating.

Best is prepared at least 2 days ahead.

Serve over cooked spaghetti with choice of tiooings and with garlic bread or rolls or taco chips.

Makes approximately 2 quarts sauce. This is also very good for chili dogs.

Chiffonade_'s picture

(post #57906, reply #1 of 20)

*
i Anything
sampled from this board that Daughter will eat without an argument should be in
b bold
i italic
with a zillion exclamation points!!!!

Rebecca's picture

(post #57906, reply #2 of 20)

*
Our 8-year old loves this chili, too, it is great.

Chiffonade_'s picture

(post #57906, reply #3 of 20)

*
Jean, ever consider writing a cookbook entitled
i "Recipes That Your Kids Will Actually
b Eat
i "
???

Marie-Louise_'s picture

(post #57906, reply #4 of 20)

*
My variations on the above recipe include adding 1 cup chopped celery, more garlic, 1 Tbsp. Worcestershire sauce, doubling the chocolate, decreasing the allspice to a pinch of ground allspice & decreasing the cloves to a pinch of ground cloves.

BTW-I used 1 tsp. cayenne as the red pepper-I assumed that this is what you meant by "red pepper."

Toppings-Red onion, cheddar cheese, kidney beans, hot sauce; oyster crackers on the side but not on top & no green pepper.

Jean_'s picture

(post #57906, reply #5 of 20)

*
That one could probably be added to the list of "shortest books ever written" that has been floating around. LOL

Jean_'s picture

(post #57906, reply #6 of 20)

*
Yup, red pepper=cayenne, ground spices can be subbed for whole and toppings are optional. Gotta make this again soon..we love it.

EM_'s picture

(post #57906, reply #7 of 20)

*
I wondered when the recipe was first posted but never asked. Why boil the ground beef, rather than brown it? Doesn't boiling it give it a yuk, slimy texture?

Chiffonade_'s picture

(post #57906, reply #8 of 20)

*
EM, I found myself asking the same thing - why not brown? And let me tell you, it looks pretty
i sick
in the pot. The end result is absolutely delicious with a deep, complex yet a-l-m-o-s-t sweet flavor. Totally rich stuff.

Carole's picture

(post #57906, reply #9 of 20)

*
EM, no it does not, don't know why. I'm from Ohio (Ne not SW) but grew up loving Cincinnati Chili. Maybe the secret is the cinnamon!!!

Jean_'s picture

(post #57906, reply #10 of 20)

*
No, not slimy, I can only speculate that you boil it because the mix ends up very fine--no "chunks" in it.. The first time I made it I thought 'Yuk! why am I doing this?' But as the recipe cooked it looked and smelled better and better.

Chiffonade_'s picture

(post #57906, reply #11 of 20)

*
Boy, Jean...Did we come to the defense of your recipe fast enough? Look at the times each response was posted...

EM_'s picture

(post #57906, reply #12 of 20)

*
Oh man, you must know what you're talking about, but vegetable beef soup with ground meat rather than beef stew has always turned me off. It's one of the few things I can't eat! ;-/ Similar texture?

Jean_'s picture

(post #57906, reply #13 of 20)

*
No, not that I remember from eating my SIL's version of 'hamburger soup'. Try it once. If you don't like it send me the bill for the burger. LOL

Chiffonade_'s picture

(post #57906, reply #14 of 20)

*
EM, this is definitely chili. Not soup. It may start out in an unusual way but the end result is definitely chili. I was as skeptical as you - but I had some ground beef on my hands that night and didn't want to make meat loaf. It's absolutely worth trying - I think you'll love it - especially if you like sweeter concoctions like mole sauce.

EM_'s picture

(post #57906, reply #15 of 20)

*
Ooookayyyyy....;-), I'll give it a shot this winter. With the heat and humidity we're experiencing here now, I can't even think about eating chili!

sanderson_'s picture

(post #57906, reply #16 of 20)

*
When you're being really careful about fat consumption, boiling ground beef is the surest way to get the most fat removed.

Jean_'s picture

(post #57906, reply #17 of 20)

*
Actually, EM, think of it more as a glorified spaghetti sauce. :-)

chiffonade's picture

I'm making this today. (post #57906, reply #18 of 20)

God, I miss you, Jean. 

*You're a REAL person, eat REAL food."

Chiffonade

Pielove's picture

sigh... (post #57906, reply #19 of 20)

....I miss her too.

Tess's picture

came back to find this again (post #57906, reply #20 of 20)

It's been quite a few years, but this recipe was lost and I'd hoped it was still here. Just a great meal.

Miss Jean a lot. She was a treasure…

Tess's Japanese Kitchen http://1tess.wordpress.com