Friday, April 1, 2016

Cincinnati Style Chili -- Version 2

Missy Tippens

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!
Chopped onions
Cheddar cheese
Red Beans
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!


  1. Now you're making me hungry for chili again!!!

    I like mine "all the way"! And add some garlic, please. :)

    My son reminded me that if we used macaroni instead of spaghetti, we'd call it Chili Mac. I said, "Don't spoil my Cincinnati chili!"

  2. Flower brag! We are expecting snow for the coming days, about 4 or 5 days worth of snow and sleet, and that's kept everything gray and brown... but I'll be so excited when it finally bursts forth, Missy! There will be happy dancing in Ruthy and Jan-land, for sure!

    1. I'm sorry for the extended winter like weather, Ruthy. This is the time of year you need to come visit me. Then we'll send you back when the big bugs come out. :)

  3. 9am and I'm craving chili! I haven't even had my coffee yet.

    I would definitely add the cheese and beans and probably onion.

    1. Sounds like you like it the same way as I do, Mary Cate. :)

  4. I have to try this with the mix. I love the meat sauce feel of Skyline Chili and the boiled meat is crucial. When we make "hot sauce" (meaty spicy sauce that is upstates version of Skyline Chili) boiling the meat is what gives it the perfect crumbled texture you want in hot sauce and chili. Missy, I'm so glad you shared this!

    1. I've never heard of anything called hot sauce that has meat in it! You need to share this sometime on the blog, Ruthy. I love learning about Yankee food! :)

  5. Well, it's definitely not Texas chili, Missy. When I lived in Tulsa many, many years ago, there was a place that served chili all those different "ways." I thought that was the strangest things and never could understand why anybody would want spaghetti with their chili. I do like to add cheese, though. And crushed saltines. Either those or tortilla chips. Ah, yes, chili is another one of those regional favorites.

    1. Mindy, the spices in the mix make this very different as well. And it's sooo good over noodles!! The noodles kind of soak in the watery sauce.