Cincinnati Chili Preparing Directions:
This chili has magical powers. It can get you past a bad break up or improve your productivity at work. However, in order to unleash the magic you must use the following recipe. It also makes the best batch of chili you'll ever eat.
* 1 package of chili
* 6 cups of water
* 1 small can of tomotoe paste
* 1.5 lbs of thawed lean ground beef
* 1 bag of oyster crackers
* 1 bag or brick of Tillamook mild cheddar cheese
* 1 white onion
The trick to making great chili is cooking time and temperature coupled with the consistency of the ground beef.
Inalarge pot add 6 cups of water. Add 1 small can of tomatoe paste and the chili powder. Wash your hands, because you are going to be putting them in the pot.
Now add the ground beef into the mixture, but shred it as finely as you can while it's in the water. You want as thin a consitency as possible. This is why it's important that the meat be thawed. Do not brown the meat!
Next turn on the heat, beat mixture with a fork, and let boil for 1 minute. Then
reduce to a rolling simmer. Let it simmer like this uncovered for about 45 minutes. Stirring occasionally. Use a wooden spoon for best results.
After about 45 minutes turn the heat down to a light simmer for another 20 minutes. You can tell it's ready for the heat reduction when you stir and the chili starts to bubble out of the pot.
After the 20 minutes remove the pot from the stove. Let is stand for 10 minutes. You don'twant it too hot, because you don't want the cheese to melt into it.
Spotlight customer reviews:
Customer Rating: Summary: Perfect Cincinnati chili Comment: This mix is awesome for making chili for spaghetti, hot dogs, and frito pie. We love it. It's not meant to be a stand alone chili dish, really. Customer Rating: Summary: Tasty chili Comment: This chili was tasty and has a place more likely as a topping for hotdogs, spaghetti, or potatoes. It did not meet my expectations as a stand alone food dish. Maybe I need to experiment more with it. Customer Rating: Summary: The best chili in the world! Comment: When I lived in Cincinnati, I ate this all the time. Now that I moved to Seattle it's hard to keep in stock. It's great with spaghetti or on hot dogs or sausages.
