Wednesday, November 10, 2010

Cincinnati Chili and Jalapeno Corn Bread

Every fall/winter, I break out some of my favorite recipes.  I started posting many of them here on the blog to share with you and to keep them close at hand [check out this great pumpkin soup recipe].  I was surprised that I hadn't shared this recipe with you sooner.  It's easy and full of flavor.  What's more, the kids like it because you can add toppings and make it your own.  I always make my jalapeno corn bread to accompany it.

OH Cincinnati - Skyline Chili

Cincinnati Chili is characterized by it's unique blend of cinnamon, clove, allspice, and chocolate.  It is usually served with spaghetti or on hot dogs.  In Cincinnati, true enthusiasts have their chili in a variety of ways:
  • two-way: spaghetti and chili
  • three-way: spaghetti, chili, and shredded cheese
  • four-way: spaghetti, chili, shredded cheese, and either diced onions or kidney beans
  • five-way: spaghetti, chili, shredded cheese, diced onions, and kidney beans
  • cheese coney: hot dog topped with chili, shredded cheese, diced onions, and mustard
  • chili cheese fries: French fries topped with chili and shredded cheese

Cincinnati Chili

    Cincinnati Chili:

    2 tbsp oil
    2 1/2 lbs ground beef (or turkey)
    1 qt cold water
    1 (6 oz ) can of tomato paste
    2 large onions (diced)
    1 1/2 tbsp vinegar
    1 tsp Worcestershire sauce
    1 clove garlic (crushed)
    2 tbsp chili powder
    5 bay leaves
    2 tsp Cinnamon
    1 tsp allspice
    2 tsp cayenne pepper
    1 1/2 tbsp unsweetened cocoa
    salt and pepper to taste

    In a heavy gauge pot, heat oil, add beef until brown, add onions and water and bring to a boil.  Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 to 2 hours.  Adjust with salt and pepper to taste.  Remove bay leaves before serving.

    yields 6 to 8 servings

    Jalapeno corn bread (recipe from - printable version here

    3 c. corn bread mix
    2 1/2 c. milk
    1 Sm can of cream corn
    1/2 can jalapenos (6 oz)
    1 1/2 c. grated cheddar cheese
    1 lg onion (grated)
    1/2 c. vegetable oil
    3 eggs, beaten
    1 tsp. sugar

    In large mixing bowl, mix milk, oil, eggs, sugar, grated onion, cream corn, jalapenos and grated cheese.  Add corn bread mix.

    Pour into 2 round greased and preheated pans.  ( I always make one without the jalapenos and one with)

    Bake 25 minutes at 450 degrees or until tests done.  Cut into wedges to serve.


    1. Oh, yummers. I will be trying this soon. Thanks for sharing!

    2. my favorite chili place! I love making this chili too!


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