Cincinnati Chili
2 pounds ground beef
• 2 medium onions
• 1 tablespoon vinegar
• 1-2 tablespoons chili powder
• 2 teaspoons ground cumin
•l/2 teaspoon garlic powder
• Vt teaspoon cayennepepper* (optional)
• One 15-ounce can tomato sauce
• 1 cup water
Sweet Spices:
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon unsweetened cocoa
Noodles:
• 6 cups water
• 1 pound spaghetti
1. Crumble the beef into the large soup pot or fry pan. With the heat on medium high, stir and cook the meat until it is brown.
2. Peel and chop the onions; add them to the pan.
3. Add the vinegar, chili powder, cumin, garlic powder, and cayenne pepper; stir and cook 5 minutes.
4. Add the tomato sauce and water. If you want to add the sweet spices, add the cinnamon, allspice, and cocoa at this time.
5. Cover the pan and bring the chili to a boil. Then turn the heat to low and let the chili simmer, or bubble gently, for an hour. Stir occasionally.
6. Twenty minutes before you serve the chili, cook the spaghetti. Pour 6 cups of water into the
saucepan. Cover the pan and set it on high heat.
7. When the water boils, add the spaghetti and turn the heat to medium. Boil the spaghetti for 8 to 10 minutes. While the spaghetti cooks, wash the colander.
8. Pour the spaghetti into the colander at the sink. Rinse the spaghetti with cool water, and then put it back into the pan.
9. Serve the chili over the spaghetti.
Try these Cincinnati-style combos:
3- Way Chili: Top with grated cheddar cheese.
4- Way Chili: Add a spoonful of chopped sweet onions before the cheese.
5- Way Chili: Add a spoonful of cooked red beans with the onions and cheese.
Chili Dogs
Instead of making spaghetti, stop the recipe after step five. Cook hot dogs. Put the hot dogs on buns, and then spoon the chili over the hot dogs!
2 pounds ground beef
• 2 medium onions
• 1 tablespoon vinegar
• 1-2 tablespoons chili powder
• 2 teaspoons ground cumin
•l/2 teaspoon garlic powder
• Vt teaspoon cayennepepper* (optional)
• One 15-ounce can tomato sauce
• 1 cup water
Sweet Spices:
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon unsweetened cocoa
Noodles:
• 6 cups water
• 1 pound spaghetti
1. Crumble the beef into the large soup pot or fry pan. With the heat on medium high, stir and cook the meat until it is brown.
2. Peel and chop the onions; add them to the pan.
3. Add the vinegar, chili powder, cumin, garlic powder, and cayenne pepper; stir and cook 5 minutes.
4. Add the tomato sauce and water. If you want to add the sweet spices, add the cinnamon, allspice, and cocoa at this time.
5. Cover the pan and bring the chili to a boil. Then turn the heat to low and let the chili simmer, or bubble gently, for an hour. Stir occasionally.
6. Twenty minutes before you serve the chili, cook the spaghetti. Pour 6 cups of water into the
saucepan. Cover the pan and set it on high heat.
7. When the water boils, add the spaghetti and turn the heat to medium. Boil the spaghetti for 8 to 10 minutes. While the spaghetti cooks, wash the colander.
8. Pour the spaghetti into the colander at the sink. Rinse the spaghetti with cool water, and then put it back into the pan.
9. Serve the chili over the spaghetti.
Try these Cincinnati-style combos:
3- Way Chili: Top with grated cheddar cheese.
4- Way Chili: Add a spoonful of chopped sweet onions before the cheese.
5- Way Chili: Add a spoonful of cooked red beans with the onions and cheese.
Chili Dogs
Instead of making spaghetti, stop the recipe after step five. Cook hot dogs. Put the hot dogs on buns, and then spoon the chili over the hot dogs!