Cincinnati Chili (Stern)
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Cincinnati Chili (Stern)
  Chili    Beef    Meat  
Last updated 6/12/2012 1:16:27 AM. Recipe ID 46321. Report a problem with this recipe.
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      Title: Cincinnati chili (stern)
 Categories: Beef, Meat, Miscellaneo
      Yield: 4 Servings
      1 lb Beef; Ground Chuck, Run
           -Twice Through, Grinder
      2 md Onion; chopped fine
      2    Cloves Garlic; chopped fine
      1 c  Tomato Sauce
      2 tb Ketchup
      1 c  Water
      1 tb Red Wine Vinegar
      1 tb Chili Powder
      1 tb Paprika
      1 ts Black Pepper
      1 ts Honey
    1/2 oz Unsweetened Chocolate
    1/2 ts Cumin
    1/2 ts Turmeric
    1/2 ts Marjoram
    1/2 ts Allspice
    1/4 ts Nutmeg
    1/2 ts Cinnamon
    1/4 ts Cloves; ground
    1/4 ts Mace
    1/4 ts Coriander
    1/4 ts Cardamom
    1/2    Bay Leaf
      1 ts Salt
  Salt a large cast-iron skillet. Turn heat to medium and add meat,
  onions, and garlic. Cook until all meat is browned. Add tomato sauce,
  ketchup, water, and vinegar. As mixture begins to boil, add
  everything else. Adjust spices to taste, adding more salt if it needs
  perking up, turmeric and cumin for a sweatier chili flavor, cinnamon,
  cloves, and mace for more bang, unsweetened chocolate for body. Cover
  and simmer at very low heat for about 1 hour, stirring and tasting
  occasionally, adding tomato juice if it is getting too dry to ladle
  up easily
  Cincinnati Chili, Construction
        8 oz Spaghetti
       16 oz Kidney Beans 2 Onions
        1 lb Cheddar Cheese 1 Box Crackers Premium Bits
  The bottom layer is always spaghetti. Break into 4 inch pieces. and
  boil in salted water to which 2 tablespoons of olive oil were added.
  For a touch of swank, melt a stick of sweet butter into the just
  cooked noodles before you dish them out.
  You will need about 2 to 3 ounces per serving. You want them soft
  enough to cut easily with a fork, but not so soft they lose their
  oomph. Remember, they are the support layer for four other
  ingredients. Spread them out to cover the bottom of a small plate
  (preferably oval).
  Next comes the chili. Ladle on enough to cover the noodles. Wash
  kidney beans and heat with 2 cups water, then drain. Don't season or
  do anything fancy. They're here more for texture than taste. Spoon a
  sparse layer atop the chili.
  Spread out some onions, to taste, over the beans.
  Quickly, so it melts a bit, spread the grated cheese to cover
  everything. Don't skimp. Cheese should completely blanket the plate,
  enough so that you can pat it into a neat mound with your hands, just
  the way they do in Cincinnati.
  Serve with small oyster crackers (if you can find them) or the Ritz
  bits on the side.
  You may, if desired, omit either the beans or the onions, or both, for
  Three Way or Four Way Chili.
  Note: They recommend using a thick spaghetti, or perciatelli, if you
  can find it.
  NOTES : MY NOTE: It's easier to put all spices in a separate bowl
  before starting so it's all ready when you need it Recipe 

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Recipe ID 46321 (Apr 03, 2005)

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