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Caroll Shelby’s chili is the best ever.
We use that as our base and then add whatever else we want.
I like to add venison chunks the size of almonds.
I also add lots of veggies.
Tastes so good you would have never known that it’s base came from a package.
It has beef, spices, onions ... but no tomatoes, just tomato paste.
This recipe is from the Cincinnati Recipe Treasury - it has allspice, cinnamon and cocoa powder:
Cincinnati chili actually is a variation of a Greek stew. The first chili parlor in Cincinnati was owned by Tom Kiradjieff, a Greek immigrant.
I have perhaps a dozen different Cincinnati chili recipes in my repertoire. However, my preference is to buy the Gold Star or Cincinnati Brand chili mix as it tastes just as good with half of the effort.
I have perhaps a dozen different Cincinnati chili recipes in my repertoire. However, my preference is to buy the Gold Star or Cincinnati Brand chili mix as it tastes just as good with half of the effort.
Ooh, those are too salty for me. A lot of people swear by them, though!
We eat bison chili most of the time. I developed my own recipe, using lots of chopped onions and a few shallots sautéed in rendered bacon or beef fat, toss in the ground bison, salt and pepper, crushed garlic; once the meat is no longer pink, I add lots of ground chili powder, smoked paprika, sweet Hungarian paprika, ground cumin, a squirt of tomato paste and a squirt of anchovy paste, dried celery flakes or celery salt. To this I add lots of chopped fresh tomatoes (Campari preferably, or Roma), once it's boiling I turn down the heat, cover, and simmer for 2 hours. We don't usually put beans in our chili, though I don't mind them in other chili (canned or another person's recipe).
To serve, we top the chili with tillamook sharp cheddar. Same recipe can be used with ground beef if bison isn't available. This chili is also good served over fries.
1 to 1-1/3 lbs ground beef
1 small or 1/2 large onion, chopped
1 (15-ish ounce) can chili beans, with liquid (low sodium preferred)
1 (15-ish ounce) can kidney beans, with liquid (low sodium preferred)
1 (8 ounce) can tomato sauce (low sodium preferred)
6-ish ounces beer
2 (14.5 ounce) cans peeled and diced tomatoes, with liquid
1 (4 ounce) can diced green chile peppers (Ortega, for instance)
1 (1.25 ounce) package taco seasoning mix or homemade (preferred; see below)
DIRECTIONS:
1. In medium/large pot, brown the ground beef over medium heat. Drain most of the fat/liquid.
2. Add all remaining ingredients to the pot, stirring between each addition. Bring just to a boil, reduce heat, and simmer uncovered (or partially covered) for 30 minutes. Taste and adjust for salt.
NOTES: I prefer to serve mine with a dollop of sour cream. DH prefers some shredded cheddar cheese on top. Always better the next day, so if you want to make ahead and reheat it, it'll be great! Freezes well, too.
Homemade taco seasoning for chili:
2 tsp chili powder
1-1/2 tsp paprika (can do two-thirds paprika and one-third smoked paprika)
1 tsp onion powder
1/2 tsp sea salt or pink salt or kosher salt
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
1/4 tsp turmeric
1 pinch cayenne pepper (optional)
Location: Foothills of Maryland Blue Ridge mountains
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Quote:
Originally Posted by marino760
I make it in the crock pot and let it simmer slowly all day. I also add a couple of tablespoons of flour to make it thicker and eat it by the bowl. I've discovered that no matter what kind of chili I make, it's always better in the crock pot where the flavors mesh slowly after several hours.
I have a book "Heartland, The Best of Old and New from Midwest Kitchens" by Marcia Adams published in 1991. It has a very good recipe for Cincinnati chili which uses equal amounts of beef and pork, among other amazing recipes.
I have a big pot of Marcia Adams’s Cincinnati chili on the stove right now. It freezes great. I think her cookbook “Heartland” is fantastic. I’ve been using it since 1992. I have dozens of cookbooks and I’d say that book is amongst my top ten. Really worth buying used on Amazon.
I’ve tried several different Cincinnati chili recipes and always return to hers. My husband prefers it too.
Here is one I have been using for years and really like it. Adjust the amount of chili powder and cayenne pepper for proper heat level. As it is currently written, it will be very spicy. I would cut the chili powder in half and use 1.5lbs of meat vs. listed 1lb.
For one batch:
1 pound ground beef (or turkey) I use at most 80/20 mix or an 85/15. I have also started rinsing the meat first, as the past batch from BJs had a strong taste of conservatives or whatever they added to it.
1 pound ground pork sausage (Jimmy Dean's Sage Sausage works great)
1 1/4 tspn cayenne pepper
8 tbsp chili powder
2 tsp ground cumin
1 tsp ground oregano
2 cans Rotel tomatoes (with the juices)
1 can beer (regular or light beer or can substitute 6-8 oz of water)
1 1/2 tbsp dehydrated onion
1 tspn garlic powder
1 tspn paprika (I add some extra smoked/Spanish paprika)
1 tspn salt
1 can red kidney beans (rinsed)
1 can black beans (rinsed)
Cook down the beef/turkey and sausage in a pot first, add spices and the rest of ingredients, bring to mild boil for a bit, then reduce to simmer. I usually let it cook for 30-45 minutes. You will see it getting darker red, based on the amount of chili powder you put in. I would highly recommend, at most, starting with half of the specified amount first. Obviously keep stirring it as it cooks.
Give it a shot and let us know what you think.
That sounds like a proper chili! (I'd have to leave out the beer though.)
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(I'd have to leave out the beer though.)
