Cincinnati-Style Chili

The Evolution of a Recipe

Over the recent holidays I took the opportunity to trot out an old family favorite recipe.  My “Cincinnati-Style Chili” is great when the kids are home or when friends are over, as it makes a large batch that will feed a crowd. And it offers the opportunity to work with spices you might not think of using in chili. My kitchen demo explaining the steps can be heard below, in this BONUS TRACK of the Indiana Home Cooks Podcast:

At some point in my younger days, my family became acquainted with a fast food eatery called Skyline Chili.  It was started in Cincinnati by a Greek immigrant who opened his dining establishment within site of the downtown Cincy skyline.  He served authentic Greek dishes, and his chili was a big hit with customers. Today dozens of Skyline Chili restaurants dot the states of Ohio, Kentucky, Indiana, and beyond.  With a unique seasoning blend, added toppings of beans, onions, shredded cheese (chili three-way), all nestled in a bed of spaghetti, what’s not to love?  (Hoosiers know Steak N Shake has its own version of this dish as well.)

Not long after getting our first taste of Skyline Chili, my mom happened upon a recipe for “Cincinnati Chili.”  She made it and we judged it as good as Skyline’s.  It became one of our family’s favorite wintertime meals.  

Many years later, newly married and contemplating the eternal question “What’s for dinner?” I remembered the Cincinnati Chili recipe and thought how good that sounded, and I knew my husband would love it.  I called my mom and asked her to read the recipe to me over the phone.  What I transcribed is shown below.  “June 15—Stacy” referred to  the upcoming wedding date of my cousin, which my mom had recently learned and informed me of on the same phone call. Our recipe files sometimes contain vital information that has nothing to do with food.

Now this recipe transcription may leave you scratching your head. I failed to record the second ingredient correctly, and it took several attempts to determine that it is indeed tomato sauce, and not paste. Too bad I didn’t use a pencil. And I didn’t even write the title of the recipe at the top until several years later. The sheet was always folded and filed under “C,” and when I came to the recipe headed with “June 15–Stacy,” I knew I’d found Cincinnati Chili. 

Rather than forcing you to decipher my quirky recipe notations, I’ll share what I hope are clearer instructions below. They have evolved over the years. Give it a try this winter for a hearty, family-pleasing dinner.

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Cincinnati Style Chili

Makes 8-10 servings

  • 2 lb. ground beef
  • 2 cups chopped onion
  • 2 T canola or vegetable oil
  • 2 T chili powder
  • 1tsp dried chipotle powder
  • 1 tsp dried ancho chili powder
  • 2 tsp ground cinnamon
  • 1 tsp cumin
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/2 tsp granulated garlic
  • 1 tsp salt
  • 2 T vinegar, any kind
  • 1 T Worchestershire sauce
  • 3 cups water, divided
  • 1 15-oz can tomato sauce
  • 1/2 oz unsweetened chocolate
  • 1 bay leaf
  • 1/2 tsp dried chili pepper, if more heat is desired

For serving, you will need:

  • Cooked spaghetti
  • 1 or 2 14-oz cans red beans or chili beans, rinsed and drained
  • Shredded cheese (Colby, Colby-jack, pepper jack, cheddar, any of those)
  • Diced sweet (raw) onion, optional

Measure all dry spices and set aside.

In a large pot or dutch oven, brown ground beef, then remove from pot, drain, and set aside. Into pot (med to med-low heat), drizzle oil, then add chopped onions. Sauté for about a minute, then put in all the pre-measured dried spices. Stir them into the onions and cook another minute. You should begin to smell the fragrance of the spices.  Return the ground beef to the pot, then add garlic, salt, vinegar, Worchestershire sauce and one cup water. Turn up heat to med or med-high, and allow mixture to come up to a boil. Stir and scrape up any bits that are stuck on the bottom of the pot. Add the tomato sauce, chocolate, bay leaf and 2 more cups of water. (Go ahead and add the dried chili powder if desired, or add later if you feel chili needs more heat. Or serve it at the table and let everyone decide for themselves!) Also, you can add the beans right to the pot at this point, or reserve and heat them up later to serve with the chili.

The chili at this point is very watery. That’s ok, it will cook down. Allow pot to come back up to boil, then turn down heat to low and let it simmer 2-3 hours, with the lid on, but slightly vented. Stir occasionally making sure chili is not sticking or burning on the bottom. If it cooks down and seems too thick, add more water. 

Serve over cooked spaghetti, topped with beans (if serving separately), cheese, and onions if desired.

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Measure spices and seasonings ahead of time.
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Chili has cooked down and thickened nicely.
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What else can I say about this artifact…

 

 

Paleo and Not So Paleo

 

My daughter Christine and I traveled to Manhattan, Kansas, in May to visit friends and our old stomping grounds. (Read more about it in my previous post here.)  On the new podcast episode, we are in the Manhattan kitchen of Karin Matta cooking up an indulgent cauliflower crust pizza.

Also in the new episode we hear more from Sharon Davis of the Home Baking Association. During our chat she mentions the King Arthur Flower website as a superb resource for home bakers. I agree. I have done a lot of sourdough baking recently and have used many tips and recipes from KAF.

See pictures of some of my sourdough baking and other dishes @indianahomecooks on Instagram.

Scroll down for pictures from our Kansas excursion

Karin’s Cauliflower Crust PizzaIMG_5174

Ingredients:

  • 1 cup cooked, riced cauliflower
  • 1 cup shredded mozzarella cheese
  • 1 egg, beaten
  • 1 tsp dried oregano
  • ½ tsp crushed garlic
  • ½ tsp garlic salt
  • Pizza sauce
  • Shredded cheese (for topping)
  • Your choice of additional toppings (olives, meat, grilled onions, mushrooms, etc) – note that toppings need to be precooked (they will be reheated when you complete the broiling process below).

Directions:

To “rice” the Cauliflower:

Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks.  Add to food processor and pulse until it looks like grain.  Do not over-do pulse or you will puree it.  (If you don’t have a food processor, you can grate the whole head with a cheese greater).  Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time).  There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. – I suggest 4 minutes if only doing 1 cup.  I generally shred the entire cauliflower and make a larger pizza (i.e. doubling all ingredients) or multiple pizzas crusts at one time and freeze extra pizza crusts for future use. 

One large head should produce approximately 3 cups of riced cauliflower.  The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.  We also use riced cauliflower as “rice” by heating it with butter and adding ground meat (or chicken) and additional vegetables for a “stir fry” type meal.

To Make the Pizza Crust: IMG_5172

Preheat oven to 450 degrees.  Spray a cookie sheet with non-stick cooking spray.  I use pizza stones and do not add any cooking spray or oils.   Do NOT put the crust on tin foil as it is very difficult to separate it.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella.  Add oregano, crushed garlic and garlic salt; stir.  Transfer to the cookie sheet, and using your hands, pat out into a 9” round.  Optional:  Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes (start with less time).

Remove from oven.  To the crust, add sauce, toppings and cheese.  Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!  (Karin’s notes in italics. Adapted from Your Lighter Side.)

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Here’s that shredder. Awesome!

 

Susan’s Crazy Chocolate Cake–The recipe is here.

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Highlights from our Kansas excursion…..

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Spoons, anyone? Pryde’s in Westport, Kansas City, MO.
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Karin, me, Christine, & Tori at Radina’s Bakehouse.
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Radina’s has the right attitude.
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Karin’s flat top grill. How cool is that?
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The Flint Hills tallgrass prairie in northeast Kansas.

One summer circle came to a close when Karin and Tori visited West Lafayette at the end of June for the wedding of our daughter Christine and Logan Hack. Christine, born and raised in Kansas, is happy to express her Sunflower State heritage.

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Richelle In A Handbasket

There is a place on the alley in Lafayette’s Market Square where an attitude of gratitude is pervasive. When you walk in the door you are greeted with warm hospitality, smiles, and even hugs. Oh, and then there’s the chocolate…and the “Addiction”…and so many other candies and snacks and gift merchandise. And it’s all from Indiana. Well, at least ninety-nine percent of it is, and 100 percent from small businesses. It’s a shop called Richelle In A Handbasket, and the idea is to help people up their game in showing gratitude. On the latest episode of the Indiana Home Cooks Podcast, I visit Richelle In A Handbasket. You can hear it right here:

Richelle Peterson moved from a corporate career to entrepreneur, because of a call to help people do a better job of showing gratitude. A gift card or a box of summer sausage, cheese, and crackers don’t cut it for Richelle. And in the area of corporate gift giving–to clients and employees at holiday time–she saw a huge opportunity. I’ve always said, “Never look a gift horse in the mouth,” but I, and probably most of us, have been on the receiving end of a gift that wasn’t particularly thoughtful. Enter, Richelle Peterson, to the rescue!

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And she does give the impression of riding in to save the day. (Check the podcast–above–to hear why Wonder Woman is so important to her!) We’ve all heard the old phrase “going to hell in a hand basket,” describing a situation going badly. Richelle has faced difficult circumstances, and turned the idea of “going to hell in a hand basket” on its head. The baskets that leave her shop are filled with love and care, hugs and smiles. Her goal is that the recipient feels all those things when they receive one of her baskets. And when they taste the truffles, the toffee, the Addiction snack mix, they taste the quality and care that go into every bite.

The story of Richelle and her shop is the story of Indiana Home Cooks. It’s about understanding the importance of putting your heart and soul into what you do. For me it’s about cooking a meal as an act of love. For Richelle it’s about the thought, care, concern, and love that go into the foods and into the baskets that leave her store to bring smiles and blessings to the recipients. It’s not about what we are eating, it’s about the shared experience, the tradition, the goodness, the love and care that come with the eating.

Richelle is not a fan of the Heath Bar candy bar, as you can hear in the podcast. Her English toffee puts a Heath Bar to shame. Still, I have a recipe for Heath Bar Cake that I’ve made all my life. Maybe I’ll bake one and bring her a slice. And I’ll share the recipe here, another day!

Learn more at richelleinahandbasket.com, and on Facebook.