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Cincinnati chili recipe


Here’s one published way back when by food editor for the Cinti Post at the time, Fern Storer.
I wish I had met her. I understand she was an enthusiastic gardener, as well. I know my Mom liked Fern’s recipes, and that to me was a great endorsement.  I made the chili during a demo at Macy’s, and everyone loved the mild taste and thick consistency.

Fern Storer’s chili

By the way, Fern was a very detailed recipe writer. She wanted her readers to be able to recreate her recipes without one problem.  Here’s my adaptation from her 1989 cookbook.

1 pound ground beef (not hamburger – I used sirloin)
6 each: whole cloves and allspice, tied in cheesecloth, coffee filter, tea ball, etc. or 1/4 teaspoon each ground
1/2 of a medium-size onion, more if you like, chopped (I used about 1 cup)
1 clove garlic, finely minced, or 1/4 teaspoon powdered garlic or garlic salt (I used a teaspoon fresh garlic)
Salt and pepper to taste
1 tablespoon chili powder (start with 2 teaspoons)
1 teaspoon cumin
1 teaspoon dried oregano
28 oz. diced tomatoes
1 tablespoon brown sugar (I didn’t use)
1/4 teaspoon liquid hot pepper sauce, optional (I didn’t use)
1-2 regular size cans kidney beans with their liquid
1/2 cup dry red wine (a mellow burgundy), optional but good (I didn’t use)
Cook ground beef until red color is almost gone. Add everything but beans and wine. Simmer gently and cook uncovered, about 20 minutes.
Add beans and wine and cook another 15 minutes or so. It will be fairly thick. If it becomes thicker than you like, a cup or so of water may be added.
Also, if you cool and refrigerate it, you will probably need to add a little water to the amount you reheat. This will make eight to 10 generous servings

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