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January 10, 2015

Cincinnati Chili Makes an Appearance on Slightly Savory Saturday

17 Comments/ 4446/ 0

It’s cold here in North Iowa and one of my favorite dishes to make to warm me up is Cincinnati Chili . It takes me back to my Ohio roots.   It is not your “typical” Chili recipe as it is not a soup but instead is traditionally served over spaghetti.  It is best made the day before and refrigerated overnight so the flavors meld and any fat rises to the top and can be scraped off before reheating.  I always used the leanest ground meat I can find so I rarely even have any fat to skim off.

First I gather the ingredients together to make it easier to assemble.  There are a lot of ingredients but don’t let that intimidate you one bit.  Each one adds to the lovely flavor.2

The first step is actually to cook the ground beef by boiling it in the water.  If you are like me I can never remember how much a quart is.  I have a mental block with that or something but just so you know–a quart is 4 cups.  You gently crumble the meat into the quart aka 4 cups of water and boil it gently.  This is what it looks like before it is cooked.

1After it boils gently for about half an hour it will look similar to the following picture.  3 When it reaches this consistency  you add the remaining ingredients and let it cook away for 3 hours or more until desired consistency is achieved.

4Serving is simple—serve over spaghetti noodles with your choice of toppings.  Traditional toppings include shredded cheddar cheese, chopped onions and oyster crackers.  Delightfully filling and lovely.

Cincinnati Chili

Cincinnati Chili

Let me know what you think.  Recipe is as follows:

Cincinnati Chili

  • 2 pounds ground beef
  • 1 quart water
  • 2 medium onions, finely chopped/grated
  • 2 8 oz cans tomato sauce
  • 5 whole allspice
  • 1/2 tsp ground red pepper
  • 1 tsp ground cumin
  • 4 TBSP chili powder
  • 1 ounce unsweetened chocolate (I usually double this amount)
  • 4 garlic cloves, minced
  • 2 TBSP vinegar
  • 1 large bay leaf
  • 2 tsp Worcestershire sauce
  • 1 1/2 tsp. salt
  • 1 tsp cinnamon

In a 4 quart pan add beef to water: store till beef separates and is a fine texture.  Boil slowly for 1/2 hour.  Add all other ingredients. Bring to a boil, stirring to blend: reduce heat and simmer uncovered for about 3 hours.  During the last hour it may be covered until desired consistency is reached. Chili should be refrigerated overnight so fat can be skimmed from top before reheating.

Serve over spaghetti with grated cheddar cheese, onions and oyster crackers on the side.  Yummy and leftovers, if there are any, are even better. Enjoy.

By the way, Val from Corn, Beans, Pigs and Kids had an adorable baby GIRL!!!!  Congrats to the happy family!

 

 

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17 Comments

Leave a comment
  1. Dianna
    January 10, 2015 at 08:41 am

    Well that just looks yummy. Yes, that’s quite a bit different from the chili we’re accustomed to. I know you and Mr. Diamond enjoyed having that for dinner last night!

    Reply
    1. Beth Ann Chiles
      January 10, 2015 at 08:53 am

      We did enjoy it! Loaded up our plates and chowed down. So nice to have him home.

      Reply
  2. lclalor
    January 10, 2015 at 08:42 am

    Yum, the chocolate, allspice, and cinnamon to balance the heat make this a taste winner.

    Reply
    1. Beth Ann Chiles
      January 10, 2015 at 08:53 am

      It is absolutely wonderful. One of my favorites.

      Reply
  3. Minnesota Prairie Roots
    January 10, 2015 at 02:00 pm

    I have never heard of boiling ground beef in water. And then chocolate in this chili. OK, then. Might try it, might not.

    So happy Mr. Diamond is back in Iowa with you.

    Reply
    1. Beth Ann Chiles
      January 10, 2015 at 02:51 pm

      You don’t taste the chocolate—it just makes the concoction dark in color. But in my humble opinion–everything is better with a bit of chocolate. Maybe you need a double dose today after your trip to MSP????

      Reply
  4. Dawn
    January 10, 2015 at 06:15 pm

    Can you use ground allspice? If so how much? I don’t think I’ve ever seen whole allspice in the grocery…maybe I just wasn’t looking.

    Reply
    1. Beth Ann Chiles
      January 10, 2015 at 06:17 pm

      Yes– that is actually what i used and just subbed in about a teaspoon. Works great!

      Reply
  5. Carl D'Agostino
    January 10, 2015 at 08:52 pm

    When I boil I drain off the water, fill pot and drain again. Will use fresh water for rest of preparation. Primarily to rid the meal of animal fat.

    Reply
    1. Beth Ann Chiles
      January 11, 2015 at 07:41 am

      That is a good tip, Carl. I rarely boil meat but that is the whole point of this recipe allowing it to sit overnight. Great tip. Thanks!

      Reply
  6. My Odd Family
    January 11, 2015 at 07:20 pm

    This looks really good but I will never understand pairing noodles with Chili. When Joe served Chili made Chili and poured it over Crèmettes I was dumbfounded. It wasn’t bad just very, very, odd.

    Reply
  7. Gibber
    January 11, 2015 at 07:24 pm

    Sometimes I wish I could eat garlic an onions. I do make a decent chili without them though. 🙂

    Reply
  8. pattisj
    January 17, 2015 at 09:33 pm

    I’ve never heard of boiling the beef–that is new to me. I have a Pecos Pasta recipe, chili over elbow macaroni with corn, etc. I guess everyone has their own idea of chili.

    Reply
    1. Beth Ann Chiles
      January 18, 2015 at 07:53 am

      OH that Pecos Pasta sounds good —-interesting how we all have different favorites.

      Reply
  9. Suture Worthy - It's Just Life
    October 26, 2015 at 06:00 am

    […] of the weekend was making Cincinnati Chili for them since Cory had not had it before.  I had it all made ahead and was thinking that I […]

    Reply
  10. josh
    February 24, 2016 at 01:42 pm

    That sounds soooo good! Used to have a friend that made Cinci Chili! Happy eating.

    Reply
    1. Beth Ann Chiles
      February 26, 2016 at 08:05 am

      I definitively am making some when I get home.

      Reply

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