Cincinnati-Style Chili
I first tried this dish in Chicago many years ago at a Cincy Chili franchise. Although it never really caught on here, I was hooked.
After finding a recipe for it in a local paper and experimenting with the seasonings, I came up with a version that was to my liking. It is unlike Texas red chili in being mild and mellow with complex overtones from the many spices added to it.
Submitted by: Steve Kramer from Des Plaines, IL
Yield: 6 - 8 servings
Preparation Instructions:
thespicehouse.com
Hello, I too Love Cincinnati Chili. After having this wonderful dish at Union Station in the Windy City, I was determined to find the original recipe. This dish was added to my monthly menu rotation. Family and friends loved it!
In those years, before finding the Spice House, I used regular grocery store seasonings.
Now, many years later I only make this twice a year still making the original 2 day recipe, but, using only Spice House seasonings. What a superior difference!!!
Since finding Spice House, wishing I lived near one of their stores, I place orders not only for myself but, as gifts for others, Perfect House Warming Gifts!
When sharing recipes I always make sure to specify, Spice House products!!
Thanx for allowing me to share!
Have a Healthy and Happy Hollidaze Season!!raf
I lived in Cincinnati for a number of years and still make this style chili today. Real Cinci style chili never browns the meat. Add the one pound of ground beef to 6 quarts of tepid water and whisk it until the meat is all finely dispersed then add all the ingredients and boil down 1 to 1.5 hours. It’s the fine texture and spice that makes it good!
I put amazing b/c i have to put something to put the comment.. i hope it is amazing. I wish you had pictures so that I could pin the recipes that I want to try.. OR have a way to pin the recipes here once you log in (like a virtual recipe box.) I am getting the stuff to make this but i sure hope i remember where it is!! :)