Cincinnati Chili
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 1,186.2
- Total Fat: 64.8 g
- Cholesterol: 226.0 mg
- Sodium: 2,158.3 mg
- Total Carbs: 86.2 g
- Dietary Fiber: 11.6 g
- Protein: 65.1 g
View full nutritional breakdown of Cincinnati Chili calories by ingredient
Introduction
Warning: This is not a healthy recipe.From roadfood.com
Bearing no resemblance to any Southwestern-style “bowl of red,” Cincinnati chili often is called five-way because there are five separate layers in its full configuration. No Cincinnati chili cook will give out his recipe, but this one comes pretty close to the superlative five-way served at our favorite Queen City chili parlor, Camp Washington.
Oyster crackers are the traditional garnish, and the proper companion beverage is a milk shake or sweet soda pop Warning: This is not a healthy recipe.
From roadfood.com
Bearing no resemblance to any Southwestern-style “bowl of red,” Cincinnati chili often is called five-way because there are five separate layers in its full configuration. No Cincinnati chili cook will give out his recipe, but this one comes pretty close to the superlative five-way served at our favorite Queen City chili parlor, Camp Washington.
Oyster crackers are the traditional garnish, and the proper companion beverage is a milk shake or sweet soda pop
Number of Servings: 4
Ingredients
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1 pound ground beef
2 medium onions, chopped
2 cloves garlic, minced
1 cup thick barbecue sauce
1/2 cup water
1 tablespoon chili powder
1 teaspoon ground black pepper
1/2 ounce unsweetened chocolate, grated
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/2 teaspoon salt
tomato juice, as needed
9 ounces spaghetti, cooked and lightly buttered
1 16-ounce can kidney beans, heated and drained
1 pound Cheddar cheese, finely shredded
oyster crackers as garnish.
Directions
1.Brown the meat with half the chopped onions and garlic, stirring to keep it loose. (Set the remaining onion aside to top the chili when it is done.)
2.Drain any fat from the pan.
3.Add barbecue sauce and water and bring the mixture to a boil. Add the spices, cover the pan, and lower the heat. Simmer 30 minutes, stirring occasionally. The chili will thicken; add tomato juice as necessary to creat a brew that will ladle up easily.
4.Allow the chili to rest at least 30 minutes in a covereed pan at room temperature. (It may be refrigerated and reheated to serve.)
5.To make each plate, put a layer of spaghetti down, top it with hot chili, then a few beans, then the chopped onions to taste. Pat on the cheese so the chili's heat can begin to melt it.
6.Serve immediately with oyster crackers.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LORANNEBRONZE.
2.Drain any fat from the pan.
3.Add barbecue sauce and water and bring the mixture to a boil. Add the spices, cover the pan, and lower the heat. Simmer 30 minutes, stirring occasionally. The chili will thicken; add tomato juice as necessary to creat a brew that will ladle up easily.
4.Allow the chili to rest at least 30 minutes in a covereed pan at room temperature. (It may be refrigerated and reheated to serve.)
5.To make each plate, put a layer of spaghetti down, top it with hot chili, then a few beans, then the chopped onions to taste. Pat on the cheese so the chili's heat can begin to melt it.
6.Serve immediately with oyster crackers.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LORANNEBRONZE.
Member Ratings For This Recipe
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