Quick Cincinnati Chili Four Ways.

Missourian

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I made this for dinner last night...I loved it but my wife hated it.

Neither of us have ever had authentic Cincinnati Style Chili.

Serve this over spaghetti and topped with diced raw onion and finely shredded cheddar cheese (Cincinnati style chili four ways).

I got this recipe from Cook's Country on PBS.

You must register to get free access to the recipes for this season of the show at cookscountrytv.com.



Cincinnati Chili
From the episode: Midwestern Favorites

Use canned tomato sauce for this recipe—do not use jarred spaghetti sauce.

Serves 6 to 8.
Ingredients
1 tablespoon vegetable oil
2 onions , chopped fine
1 clove garlic , minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cinnamon
Salt
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 pounds 85 percent lean ground beef
Instructions




  1. Heat oil in Dutch oven over medium-high heat until shimmering. (I used a 5 quart sauce pan)
  2. Cook onions until soft and browned around edges, about 8 minutes.
  3. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute.
  4. Stir in chicken broth, tomato sauce, vinegar, and sugar.
  5. Add beef and stir to break up meat.
  6. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.
  7. Season with salt and serve.
  8. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)
 
Last edited:

Sarah G

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I like Cinci but that chili has no beans or cumin? Here's one I like, it also has green peppers and I leave out the garlic. More my taste:

Cumin Chili Recipe | Food & Wine

Ingredients
1 1/2 tablespoons cooking oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 1/2 pounds ground beef
3 1/3 cups canned whole tomatoes with their juice (one 28-ounce can), broken up
2 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 1/3 cups drained and rinsed canned pinto or kidney beans (one 15-ounce can)


Directions
In a large saucepan, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring, until the vegetables start to soften, about 10 minutes. Increase the heat to moderate. Add the ground beef and cook, stirring, until the meat is no longer pink, about 5 minutes.

Stir in the tomatoes, tomato paste, cumin, oregano, salt, and black pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 10 minutes. Add the beans and simmer, partially covered, until the vegetables are tender and the chili thickened, about 5 minutes longer.
Notes

Variation:

Add one ten-ounce package of frozen corn, thawed, to the chili along with the beans.
 

Paulie

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I made this for dinner last night...I loved it but my wife hated it.

Neither of us have ever had authentic Cincinnati Style Chili.

Serve this over spaghetti and topped with diced raw onion and finely shredded cheddar cheese (Cincinnati style chili four ways).

I got this recipe from Cook's Country on PBS.

You must register to get free access to the recipes for this season of the show at cookscountrytv.com.



Cincinnati Chili
From the episode: Midwestern Favorites

Use canned tomato sauce for this recipe—do not use jarred spaghetti sauce.

Serves 6 to 8.
Ingredients
1 tablespoon vegetable oil
2 onions , chopped fine
1 clove garlic , minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cinnamon
Salt
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 pounds 85 percent lean ground beef
Instructions




  1. Heat oil in Dutch oven over medium-high heat until shimmering. (I used a 5 quart sauce pan)
  2. Cook onions until soft and browned around edges, about 8 minutes.
  3. Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper, and allspice and cook until fragrant, about 1 minute.
  4. Stir in chicken broth, tomato sauce, vinegar, and sugar.
  5. Add beef and stir to break up meat.
  6. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes.
  7. Season with salt and serve.
  8. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.)
That recipe sounds GREAT!

I'm a chili fanatic, I'll definitely be making this. Thanks.
 

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