Date: Mon, 12 Dec 1994 15:52:41 -0500 From: Helen Trillian Rose To: wa@mcc.com Subject: Chili recipes Here you go! And remember, I didn't create them :) Newsgroups: rec.food.recipes Distribution: world From: roder@cco.caltech.edu (Brenda J. Roder) Date: Mon, 10 Feb 1992 23:17:08 GMT Subject: BEEF: Cincinnati-style Chili Summary: orig. subject: Cincinnati-style Chili Archive-Name: recipes/beef/cincinnati-chili Keywords: recipe beef cincinnati chili Followup-To: rec.food.cooking Organization: California Institute of Technology, Pasadena Approved: aem@mthvax.cs.miami.edu Here are two recipes I have for this dish. The first is from a postcard and I have actually made it and it seems to be a decent replica. CINCINNATI CHILI (from postcard bought in Cincinnati) 1 quart water 2 pounds lean hamburger 1 teaspoon cinnamon 1 teaspoon cumin seed or ground cumin 2 large chopped onions 1 teaspoon Worcestershire Sauce 2 toe garlic 2 tablespoons chili powder 1 teaspoon black pepper 1/2 teaspoon red pepper or chili pepper 1 tablespoon salt 1 1/2 teaspoon ground allspice 1 (6 ounce) can tomato paste 1 1/2 tablespoon cider vinegar 3 large whole bay leaves Crumble raw (do not brown) hamburger into water, add all ingredients. Bring to boil then simmer 3 hours. Remove garlic toe and bay leaves. Add whole red peppers (if desired) for spicier taste. Servings: 10-12 The second is from one of those write in for the recipe columns in the LA Times. I haven't tried this one. CINCINNATI CHILI (from recipe question column SOS in the LA Times) 1 1/2 pounds ground beef 2 medium onions, chopped 2 cloves garlic, minced 1 (8 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1 quart water 3 tablespoons chili powder 1 tablespoon vinegar 1/2 teaspoon black pepper 1 bay leaf 1 teaspoon ground cumin 1/2 teaspoon marjoram 1/2 teaspoon ground coriander 1/2 teaspoon ground cardamom Dash ground cinnamon Cayenne pepper 1 tablespoon sugar Salt Brown beef, onions, and garlic in large heavy pot, then spoon off excess fat and grind mixture in food processor until mealy in consistency. Return to pot. Add tomato sauce and paste, water, chili powder, vinegar, pepper, bay leaf, cumin, marjoram, coriander, cardamom, cinnamon, cayenne, sugar and salt to taste. Bring to boil. Cover and simmer 1 to 2 hours or until thick, stirring occasionally. Serve alone or over cooked spaghetti with shredded Cheddar cheese and chopped onions, if desired. Makes 6 to 8 servings. Brenda (roder@cobalt.caltech.edu) Newsgroups: rec.food.recipes Distribution: world From: aa333@cleveland.freenet.edu (Robert N. Hartman) Date: Thu, 13 Feb 92 14:11:40 GMT Subject: BEEF: Cincinnati-style Chili References: Reply-To: aa333@cleveland.freenet.edu (Robert N. Hartman) Summary: orig. subject: Re: REQUEST: Cincinnati-style Chili Archive-Name: recipes/beef/cincinnati-chili2 Keywords: recipe beef cincinnati chili2 Followup-To: rec.food.cooking Organization: Case Western Reserve University, Cleveland, OH (USA) Approved: aem@mthvax.cs.miami.edu In a previous article, adamson@grok65.columbiasc.ncr.com (Ann Adamson) says: >Anyone have a recipe for Cincinnati-Style Chili? (like from Skyline or >Gold Star restaurants) Here's a recipe shared with me. Perry travels a lot and takes a very keen interest in the culinary pleasures. While I have not tried this recipe, I trust Perry's judgement. Bon Appetit, Bob. >Date: Sun Jun 26 22:41:58 1988 >From: PERRY A. TRUNICK (ag297) Dry Spices: 1 T Chili Powder 1 T Paprika 1 t Ground Black Pepper 1/2 t Ground Cumin 1/2 t Tumeric 1/2 t Marjoram 1/2 t Allspice 1/4 t Nutmeg 1/2 t Cinnamon 1/4 t Ground Cloves 1/4 t Mace 1/4 t Corriander 1/4 t Ground Cardomom 1/2 Dry Bay Leaf, Crumbled 1 t Salt You can mix these together ahead of time to save some time. 1 Lb. Chuck, ground fine (twice through a grinder) 2 Med. Onions, Chopped fine 2 Cloves Garlic, minced Salt a large cast iron skillet. Turn heat to Med. and add ingredients. Cook until meat is browned. 1 C Tomato Saude 2 T Ketchup (or Catsup) 1 C Water 1 T Red Wine Vinegar Add to browned meat mixture. 1 t Honey 1/2 Oz. UNSWEETENED Baker's chocolate, grated When mixture begins to boil, add honey and chocolate along with dry spices. Cover and simmer on low heat for 1 hour. Serve over cooked spaghetti. Add red kidney beans, chopped onion, cheddar cheese to make 5-way or chose any of those ingredients to make 4-, 3-, or 2-way chili. Bob Hartman - Cleveland FreeNet Culinary Arts SIG Sysop (aa333) aa333@Cleveland.Freenet.Edu