A couple of weeks ago, Jan shared her recipe for Cincinnati Style Chili. In the comments, I mentioned my method for making the recipe. Since I made it over the weekend, I thought I'd share it with you today. First, a gratuitous spring photo from our backyard! :)
Now on to the cooking...
As usual, I didn't have all the ingredients I needed. This was a last minute meal made with a pack of beef from the freezer. I didn't have a can of tomato paste and had to use my whole tube of paste instead. :) I also didn't have any kidney beans so used mixed pinto and navy.
Years ago, I frequently bought the seasoning packets at Kroger. But when we moved here in 2000, I couldn't find a store that carried it. So when I found the packets for sale at a Gold Star restaurant in Kentucky a while back, I stocked up!
1 lb. ground beef (I use 93% lean)
6 cups water
4 oz. tomato paste
1 seasoning packet
Do NOT brown the ground beef like usual! Instead, put all the above ingredients in a soup pot and stir together, breaking up the beef. (I used my potato masher, but the packet says to use a fork.) Cover the pot and bring to a boil.
Boil for 3 minutes, remove cover, and then turn down to medium and let simmer for about 25-35 minutes. I think mine needed at least 35. While it's cooking, prepare a box of spaghetti noodles to serve under the sauce.
Now here's the fun part. The toppings!
Oyster crackers or saltines crumbled (my own addition)
Here's the back of the seasoning packet that tells you all the ways you can make the chili.
So how would you want yours? 2-way?
3-way, 4-way or...
Oops, I remembered the crackers after I'd already sat down to eat. :)
So how would you pile on the toppings to make your Cincinnati style chili?
By the way, happy April Fool's Day!