Cincinnati Chili

Please wait...

The cold season is the perfect time to cook a chili and why not a different recipe like this delicious Chili Cincinnati. This dish is very popular in the city of Cincinnati in the United States. To everyone’s taste, it is served garnished with 1, 2, 3, 4 or 5 ways.

History

Realizing the popularity of chili in the United States, Tom and John Kiradjieff, two immigrant restaurateurs from Macedonia, created this version of chili to appeal to their American clientele. The latter first served chili in hot dogs but over time they began to serve it on pasta with or without a garnish. It is now the most popular dish served in restaurants in the area.

The recipe

When the meat is fatty, it is best to cook the chili the day before so that you can degrease it before serving. Cooking requires very little attention except to stir the meat well in the water at the first step. Then simply add all the ingredients and simmer over very low heat.

The garnish

Here are 5 different ways to serve the chili. When customer order they specify which way the desire. In my family we like it 5 way.

1 way: served as is without garnish

2 way: served on spaghetti

3 way : served on spaghetti and topped with cheddar cheese

4 way : served on spaghetti and topped with cheddar cheese and red beans

5 way: : served on spaghetti and topped with cheddar cheese, red beans and raw chopped onions

 

Servings: 8

Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

 4 cups water
 2 pounds (1 kg) lean ground beef
 2 onions, finely chopped
 4 cloves of garlic, chopped
 2 cups of tomato sauce (15 onces can)
 2 tbsp chili powder
 1 1/2 tsp ground cinnamon
 1 tsp ground cumin
 1 tsp salt
 1/4 tsp Cayenne pepper
 1/2 tsp ground black pepper
 1/4 tsp ground allspice
 1 bay leaf
 15 g grated unsweetened chocolate
 2 tbsp cider vinegar
 1 tsp Worcestershire sauce
Garnishings
 Cooked spaghetti
 grated cheddar cheese
 Cooked chili red beans
 chopped onion

1

Bring the water to boil in a large casserole.

2

Add beef and stir constantly to crumble the meat. Reduce heat and simmer 30 minutes .

3

Add remaining ingredients, bring to boil, reduce heat and simmer uncovered 2 ½ hours . Stir occasionally.

Chili Cincinnati

4

To taste, serve the chili with or without garnish or serve on spaghetti and top with cheddar, chili beans and onions.

Ingredients

 4 cups water
 2 pounds (1 kg) lean ground beef
 2 onions, finely chopped
 4 cloves of garlic, chopped
 2 cups of tomato sauce (15 onces can)
 2 tbsp chili powder
 1 1/2 tsp ground cinnamon
 1 tsp ground cumin
 1 tsp salt
 1/4 tsp Cayenne pepper
 1/2 tsp ground black pepper
 1/4 tsp ground allspice
 1 bay leaf
 15 g grated unsweetened chocolate
 2 tbsp cider vinegar
 1 tsp Worcestershire sauce
Garnishings
 Cooked spaghetti
 grated cheddar cheese
 Cooked chili red beans
 chopped onion

Directions

1

Bring the water to boil in a large casserole.

2

Add beef and stir constantly to crumble the meat. Reduce heat and simmer 30 minutes .

3

Add remaining ingredients, bring to boil, reduce heat and simmer uncovered 2 ½ hours . Stir occasionally.

Chili Cincinnati

4

To taste, serve the chili with or without garnish or serve on spaghetti and top with cheddar, chili beans and onions.

Cincinnati Chili

 

Share on facebook
Share on twitter
Share on pinterest
Share on delicious
Share on email
Share on print

Leave a Reply

Your email address will not be published.

Hello, I’m Micheline. It’s great to have your here at Cooking with Micheline!

Enjoying our recipes !

NEWSLETTER

Never miss our latest delicious recipes

Do NOT follow this link or you will be banned from the site!

Inscrivez-vous à mon infolettre !

En vous inscrivant , vous recevrez en primeur les nouvelles recettes, articles et conseils.

Subscribe to my newsletter !

By subscribing you will receive all the latest recipes, articles and tips.