• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Cooking
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >






Add to Favourites
My Favourites
Email this recipe
Print this recipe

Cincinnati-Style Chili

Monday, 26 May 2008

Description

This chili is often served over spaghetti and is then called chili-mac or TwoWay chili. According to Floyd Cogan, "The proper way to make chili-mac is to place cooked spaghetti (al dente) on a plate and cover it with chili, with grated Parmesan cheese on top."

Ingredients

At a glance
Cuisine
American
Ingredient
Beef
Cooking Method
Simmer
Heat Level
3
Chile
New Mexico Red
Meal/Course
Dinner
Main Course
Serves
6
  • 2 pounds coarsely ground chuck steak

  • 1 quart water

  • 1 cup chopped onions

  • 2 8-ounce cans tomato sauce

  • 4 cloves garlic, minced

  • 1/4 teaspoon powdered allspice

  • 4 whole cloves, crushed

  • 1 bay leaf, powdered

  • ½ ounce unsweetened chocolate

  • 3 tablespoons chili powder (or more for heat)

  • 2 tablespoons cider vinegar

  • 2 teaspoons Worcestershire sauce

  • ½ teaspoon salt

  • 1 teaspoon ground cumin

  • 1 teaspoon ground cinnamon

  • 1½ teaspoons sugar

  • 2 tablespoons flower mixed with 1/4 cup water

Methods/steps

Combine the chuck steak and the water and simmer for 30 minutes. Add the remaining ingredients except the flour mixed with water and simmer for 3 hours.

Add the flour mixed with water, bring to a boil, and cook for 5 minutes. Remove from the heat and serve.

 

Featured Rapid Recipe



Copyright© 1997-2014, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.