Thursday, October 18, 2012

Cincinnati Chili

Cincinnati Chili (5-Way)
(8 servings)


¾ lb. Ground Chuck
1 ½ cup Yellow Onion, chopped (divided)
4 cloves Fresh Garlic, minced or pressed
1 can (28 oz.) Crushed Tomatoes, undrained
1 can (8 oz.) Tomato Sauce
½ cup Water
2 tbsp. Chili Powder
2 tbsp. Dry Oregano
1 tsp. Ground Cinnamon
1 tsp. Ground Allspice
½ tsp. Paprika
1 tbsp. Cocoa
½ tsp. Salt
½ tsp. Black Pepper
16 oz. Spaghetti, cooked & held warm
1 can (15 oz.) Pinto Beans, rinsed & drained
1 cup Shredded Cheddar Cheese


In a large saucepan over medium heat, brown the ground chuck (5-10 minutes).  Remove from pan, drain and crumble.  In the same saucepan drained of excess fat, sauté a ½ cup of onion with the garlic for about 5 minutes over medium heat.  Next, add the ingredients from crushed tomatoes to black pepper and mix well.  Bring this to a boil, reduce heat to a simmer, cover and continue for 15 minutes.  Uncover the saucepan and continue cooking for about 15 more minutes or until the sauce has thickened up.  To serve, put spaghetti on a plate, top with some of the sauce and then add any combination of the beans, onions and shredded cheese.

Note:               Cincinnati chili is served up to a 5-way.  1-way is chili alone, 2-way add spaghetti, 3-way add beans, 4-way add onion and 5-way add the cheese.

Ideas for Future Efforts

No comments:

Post a Comment