Good Cooking Weekend!
- Thread starter Cowgirl
- Start date
SA475
"Mark It Zero"
I had White Castle in Nashville.
Mmmm... White Castle....
TrueSOMDGirl
resident Spring Bunny
Cooked and cooked this time, all with cookies, brownies, and homemade stew, chili and chicken and dumplings.
I heard we are getting hit again today. So ready for it.
I heard we are getting hit again today. So ready for it.
SA475
"Mark It Zero"
Cincinnati Chili
I made a really good Cincinnati Chili for the snowy days... I was told that it was very close to Skyline Chili. Here is my recipe for 8 servings (I doubled this):
Ingredients:
1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese
Directions
Heat oil in a large saucepan over medium heat.
Add onion and cook, stirring frequently, until tender, about 6 minutes.
Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well.
Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
It is the best if you now refrigerate overnight.
Remove the bay leaf. Reheat gently over medium heat.
Serve over hot, drained spaghetti. Top with shredded cheddar cheese.
I made a really good Cincinnati Chili for the snowy days... I was told that it was very close to Skyline Chili. Here is my recipe for 8 servings (I doubled this):
Ingredients:
1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese
Directions
Heat oil in a large saucepan over medium heat.
Add onion and cook, stirring frequently, until tender, about 6 minutes.
Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.
Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well.
Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
It is the best if you now refrigerate overnight.
Remove the bay leaf. Reheat gently over medium heat.
Serve over hot, drained spaghetti. Top with shredded cheddar cheese.
