Wednesday, January 26, 2011

Recipe Wednesday - Cincinnati Chili

So Eric didn't feel like blogging tonight, and I get to take over "Recipe Wednesday." I figured I'd take the opportunity to share one of my all-time favorite recipes - the one my mom made when we were growing up, the one she made special when I was home from OSU.

Cincinnati Chili

1 quart water

2 lbs lean ground beef

1 tsp cinnamon

1 tsp ground cumin

2 tsp onion powder

1 tsp Worcestershire sauce

1 clove garlic

2 Tbsp chili powder

1 tsp black pepper

1 Tbsp salt

½ tsp ground allspice

1 can tomato paste

1.5 tbsp cider vinegar

3 large whole bay leaves

Add all ingredients, stir, bring to boil, then simmer 2-3 hours. Remove garlic and bay leaves.

I recommend it served in true three-way style, over spaghetti and with lots of mild cheddar cheese. While this is not the Skyline recipe, I actually prefer this because it is much thicker and does not have chocolate. Don't get me wrong. I crave Skyline every once in a while like every good Cincinnati girl should, but this is my mom's.

I could eat this once a week at least. Unfortunately, my husband does not share my enthusiasm (or so he insists), and I have not made this recipe since we have been together. I'm hoping for some support here, so comments please!

3 comments:

The Walrus said...

I like this recipe too, much better than the stuff served in the chili parlors. It's also great for using on coney dogs - hot dog on a bun with mustard applied lightly inside the bun, chili atop the dog and a small mound of finely shredded cheddar to crown it off. I wub it with Avril's old fashioned weiners on Servatii's pretzel buns - dee-lish!!

Eric, you have my whole-hearted permission to slowly but surely acquire a taste for this stuff. 8^)

The Walrus said...

I might also add that you don't brown the ground beef before adding it to the pot - this recipe requires the meat to cook whilst intermingling with all those scrumptious spices.

Daddy-O said...

I totally back up what The Walrus posted.