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Thread: dinner last night - Cincinnati-style Chili

  1. #1
    Kate Connally Guest

    Default dinner last night - Cincinnati-style Chili

    Well, with the recent talk about Cincy Chili I got a craving
    for it. I haven't made it in a couple of years. So I dragged
    out my recipe and whipped up a batch. Yum! Here's the recipe
    I use. I've had it about 15 years and have made it often in the
    past but not in the last few years. I have another recipe I
    haven't tried yet that uses cocoa.

    QUEEN OF CHILIS
    (Cincinnati-style Chili)

    3 onions
    1 lb. ground chuck
    2 garlic cloves, minced
    1 cup barbeque sauce
    1 cup water
    1 T. chili powder
    1 t. black pepper
    1/2 oz. unsweetened chocolate, grated
    1/2 t. ground cumin
    1/2 t. turmeric
    1/2 t. allspice
    1/2 t. cinnamon
    1/4 t. ground cloves
    1/4 t. ground coriander
    1/4 t. ground cardamom
    1 t. salt
    tomato juice, as needed
    9 oz. spaghetti, cooked and buttered
    1 16-oz. can kidney beans, heated
    1 lb. Cheddar cheese, shredded
    oyster crackers

    Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a
    large skillet. Turn heat to medium and add meat, finely chopped onion,
    and garlic. Break up meat with fork and cook until it is browned.
    Drain fat. Add barbeque sauce and water. Bring to a boil. Add
    remaining seasonings. Cover and simmer over very low heat 30 minutes,
    stirring and tasting occasionally, adding tomato juice if mixture is
    getting too dry. Chili is best when allowed to age overnight in
    refrigerator and reheated. (I just throw the beans in the chili since
    I always eat it 5-way anyway.)

    To construct the plate of 5-way chili, layer spaghetti on a plate (a
    small oval plate is traditional), top it with hot chili, then with a
    sparse layer of beans, then chopped onions. Pat on plenty of cheese
    while chili is still hot and serve immediately, with oyster crackers on
    the side. Serves 4.

    Kate
    --
    Kate Connally
    If I were as old as I feel, Id be dead already.
    Goldfish: The wholesome snack that smiles back,
    Until you bite their heads off.
    What if the hokey pokey really *is* what it's all about?
    mailto:co[email protected]

  2. #2
    Steve Freides Guest

    Default Re: dinner last night - Cincinnati-style Chili

    Kate Connally wrote:

    > 1 cup barbeque sauce


    What's in that has got to make a difference - that's a lot of barbeque
    sauce.

    -S-



  3. #3
    Kate Connally Guest

    Default Re: dinner last night - Cincinnati-style Chili

    On 8/17/2010 4:14 PM, Steve Freides wrote:
    > Kate Connally wrote:
    >
    >> 1 cup barbeque sauce

    >
    > What's in that has got to make a difference - that's a lot of barbeque
    > sauce.


    Not a significant difference. I used to use Masterpiece K. C.
    This time I used something new but now I can't remember the
    name of it. I've also used Jack Daniels. once or twice. In the
    end there's not all than much difference and then there's all that
    other stuff in there so it tastes pretty much the same every time.
    I guess if you did a side-by-side taste test you might be able
    to tell the difference.

    Kate

    --
    Kate Connally
    If I were as old as I feel, Id be dead already.
    Goldfish: The wholesome snack that smiles back,
    Until you bite their heads off.
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

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