+- Cuisine at home Forums (https://forums.cuisineathome.com)
+-- Thread: Cincinnati Chili (/showthread.php?tid=62052)
Cincinnati Chili - cjs - 08-08-2008
I just can't do this to you guys - this is one tasty chili and it's only been cooking for 20 minutes. But, the method leaves a little to be desired, imo. If you want just delete my notes and go for it as they have it.
Cincinnati Chili
Pulse; sweat in 1 t. vegetable oil:
1 lb. ground sirloin
1 cup oniin, diced
4 cloves garlic
1 T. unsweetened cocoa
1 T. Chili powder
2 tsp. ground cumin
1 tsp. cayenne
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
Add; Stir in:
3 1/2 cups V-8 or tomato juice
1 cup water
14.5 oz. can diced tomatoes in juice
1 T. tomato paste
1 T. Worcestershire sauce
1 T. apple cider vinegar
Salt & Pepper
Cook; garnish with:
1 lb. dry spaghetti
1 lb. cheddar, shredded
Pulse sirloin, onion, garlic, cocoa, and seasonings together in a food processor until pasty. Sweat mixture in a large sauté pan over medium heat, stirring to break up the meat; do not brown.
MY NOTE: (this just doesn’t make a lot of sense to me…saying not to brown the meat – after mixing the meat with all the spices, the meat is brown already! Next time, since they are asking for a little extra work anyway, I will toast the spices in a dry skillet, then add to the ground sirloin in the processor to mix and break up the meat; then sweat the mixture a little in a skillet before adding the rest of the ingredients. My thinking is this way I will have the two results C@H is looking for – Cincinnati chile should have a finer texture(of meat) than other chilies and toasting the spices will do what (I think) they are looking for with the sweating.)
Add remaining ingredients (except the cheddar and spaghetti) to the meat mixture and bring to a simmer. Reduce heat to medium-low and cook until slightly thickened,
1 to 1 1/2 hours.
Cook spaghetti in a pot of boiling water according to pkg. directions while chili simmers; drain and set aside.
To serve, place pasta in shallow serving bowls, then top with chili and cheese and cracker salad, if using. If using then this chili would be called “all-ways Cincinnati Chili” as opposed to 2-way, 3-way, 4-way, or 5-way, so they say.
Soups, Stews, & Chilies, C@H
Makes ~7 cups
Cracker Salad:
Makes 5 cups
2 T. olive oil
2 tsp. sugar
Juice of 1/2 a lime
2 cups oyster crackers
15 oz. can kidney beans, drained & rinsed
1 cup grape tomatoes, quartered
1/2 cup red onion, diced
1/4 cup chopped fresh cilantro
Whisk oil, sugar, lime juice, salt and pepper together in a large bowl.
Add remaining ingredients and toss to coat with vinaigrette.
Re: Cincinnati Chili - Gourmet_Mom - 08-08-2008
Sounds good Jean. I've got everything except the sirloin, oyster crackers, and kidney beans. This may be something William would be satisfied with so I won't have to do my usual spaghetti. (Wonder how these spices would be if I just added them to my shredded beef from the Ropa?) Not an over the top kinda thing for my last week, but hey, throw in some Bill's Bloody Bulls and/or some Brendaritas, and who cares...LOL!
Hey, with this and the Red Beans and Rice you gave me(which I have ALL the ingredients for), my shopping list just got WAY shorter...kinda makes up for that liquor store bill. I'll have to be sure to point that out to William!
Funny aside...I just sent William off with stuff from the freezer and found 2 pounds of shrimp in there...LOL! Next week's menu is getting clearer and clearer...and cheaper and cheaper. There's also a rack of baby back ribs in there too....LOL! Doin' a Happy Dance over here!!!!! (There's also a pack each of Grandmother Pearl's Sweedish Meatballs, Pork Marsala, and Chicken Roulades in there, but that's for after school starts. At least I can find them now.)
Re: Cincinnati Chili - labradors - 08-08-2008
Will have to try this. Cincinnati Skyline Chile is legendary, and for good reason - it's very good. Many kudos to Jean for posting it, and especially to the original source of the recipe for not contaminating it with beans. True Skyline chili only has the beans from "4-way" on up (although they are red beans, not kidneys).
Here is the official website, with all the information about the "ways."
Thanks, Jean!
Re: Cincinnati Chili - Old Bay - 08-08-2008
Some things are sacred. This is probably good, but it is a travesty to call it chili.
Re: Cincinnati Chili - Gourmet_Mom - 08-08-2008
So Bill, you got a use for my Ropa Vieja? I'm thinking a traditional Texas style chili would really work better. I've always used ground beef in mine, but now I've got all this stewed beef to deal with.
BTW, I always thought that Cincinnati Chili was called such because it was so far from the traditional sense of what everyone thinks of chili.
Re: Cincinnati Chili - Old Bay - 08-08-2008
Quote:
So Bill, you got a use for my Ropa Vieja? I'm thinking a traditional Texas style chili would really work better. I've always used ground beef in mine, but now I've got all this stewed beef to deal with.
BTW, I always thought that Cincinnati Chili was called such because it was so far from the traditional sense of what everyone thinks of chili.
I think that stewed beef would be wonderful in a sandwich with bar b que sauce, sweet onions, and dill pickles. Serve it with potato salad and cole slaw. OMG!
Re: Cincinnati Chili - Gourmet_Mom - 08-09-2008
You know, you're not far off...Thanks Bill! It's marked as chili or BBQ sammie!
Re: Cincinnati Chili - cjs - 08-09-2008
Real or not, this is one tasty dish - the flavors are different than I've tried before, but it works...whatever you want to call it.
![[Image: Cinchili.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/FARMERS%20MARKET/Cinchili.jpg)
to all you old traditionalists... 
Re: Cincinnati Chili - Old Bay - 08-09-2008
I don't doubt that it looks good and will taste good--how about calling it Jamaican Bolognese with Pasta?
Re: Cincinnati Chili - cjs - 08-09-2008
well....that's a thot - I repeat