How To make Jack's Easy Cincy Chili
2 pounds Ground beef
15 ounces Can tomato paste
2 Bay leaves
1 teaspoon Cinnamon
1 1/2 teaspoons Salt
1 1/2 teaspoons Vinegar
1 1/2 teaspoons Ground allspice
3 cups Water
1/4 teaspoon Garlic powder
1 Onion -- finely minced
1 teaspoon Worcestershire sauce
2 teaspoons Cumin
1 tablespoon Chili powder
1/2 teaspoon Crushed red pepper
Combine all ingredients in sauce pot. Do NOT brown beef first!! Chop up meat with fork as it cooks. Simmer 3 hours, coverd, stirring occasionally. Meat shold be separated with fork while cooking, so that it is very fine. Serve over pasta; top with chopped onion, shredded COLBY cheese, kidney beans, oyster crackers, or any combination thereof.
How To make Jack's Easy Cincy Chili's Videos
How to Make the Absolute Best Ground Beef Chili
Host Julia Collin Davison shows host Bridget Lancaster how to make the Best Ground Beef Chili.
Get the recipe for Ground Beef Chili:
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Award Winning Chili !
Gary has won his share of Chili Cookoffs, so this is worth the watch! Even if you have your favorite chili recipe, check this out for a few tips you may not be familiar with. Great cold weather or anytime recipe!
Ingredients:
3 lbs ground beef, drained
1/2 cup red wine vinegar
One Large Bell Pepper finely diced
One Onion finely diced. Both sautéed until soft, Salting vegetables
1 30 oz. can Chili Beans
2 Cans diced tomatoes
1 can drained Kidney Beans
About 32 oz. Tomato Juice
Carroll Shelby Chili Kit (contains chili pepper, cumin, garlic and other spices)
Use the cayenne pepper packet if you like your chili hotter. The masa flour packet is to thicken your chili. All personal preferences.
Combine, ENJOY!
Just Between You and Me...It's a Secret Recipe! Cincinnati (Greek) Chili
This is supposed to be one of the most coveted recipes in Ohio; restaurants there argue over who has the best Greek Chili, who came up with it first, etc. Our friends who are from Cincinnati say this is the best. I’ll believe them. I don’t even care because I think this one is fabulous! Your house will smell DIVINE while it’s cooking. To serve, the chili is ladled over bowls of spaghetti pasta then topped with shredded Colby or cheddar cheese, cold kidney beans, drained well, oyster crackers, and diced onions if you like them.
Cincinnati Chili
AKA: Greek Chili
1 quart water
2 pounds lean ground beef
2 cloves garlic, minced
2 yellow onions, finely diced
1 1/2 Tbsp white vinegar
8 ounces tomato paste
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp fresh ground black pepper
1 1/2 tsp allspice
1/4 tsp crushed red peppers
2 tsp salt
3 Tbsp chili powder
1 tsp unsweetened cocoa powder
5 bay leaves
In a Dutch oven or stockpot, cook meat SLOWLY in the water until meat falls apart, stirring as needed to break up any larger pieces. Add remaining ingredients and reduce heat to simmer and cook with a lid on the pan, for 2 hours. This will make about 1/2 gallon of chili. To serve, ladle cooked, drained spaghetti pasta in serving bowls, top with this chili mixture then top with all or part of the following:
cold kidney beans, drained
Shredded Colby or cheddar cheese
diced onion
Oyster crackers or broken saltines
Enjoy!
Cincinnati Chili From A Cincinnatian! | The Neighbors Kitchen
If you are unfamiliar with Cincinnati Style Chili you NEED to check this out! With its unique flavor profile and consistency it is a meal loved around the world. As a Cincinnatian I am going to show you my favorite chili dish that I would order if I were to go to a chili parlor around town! I also debut my new #blackstone E-Series indoor/outdoor electric griddle (not sponsored, I just love it) - don't worry, the recipe is just as easily accomplished on a stove with a pan. The recipe below is designed for cooking in a 6 quart Crock Pot. I hope you enjoy!
0:00 Introducing: Cincinnati Chili
0:25 History of Cincinnati Chili
0:37 What is Cincinnati Chili
1:36 Browning the ground beef on the Blackstone E-series
3:23 Softening the onions
4:18 Putting together the recipe in the crock pot
6:12 How to serve Cincinnati Chili
9:36 Let's test this out!
10:20 Thank you and introducing next week's chili!
Grocery List:
3 lbs 80/20 or 85/15 ground beef
3 cups chopped sweet onion
4 cups beef broth
29 oz can tomato sauce
3-4 tbsp chili powder
3 tbsp instant ground garlic
3 tbsp apple cider vinegar
3 tbsp worcestershire sauce
1 1/2 tbsp baking cocoa
1 tbsp kosher salt
1 1/2 tsp ground cinnamon
1 1/2 ground cumin
3/4 tsp ground red pepper
1/2 tsp allspice
1/2 tsp ground cloves
1 bay leaf
Instructions:
1) In a large pan (or griddle) start to brown ground beef on medium heat
2) A few minutes before beef is browned add onions and begin to soften with some of the grease from beef.
3) Once beef is browned and onions are becoming translucent add the mixture to the Crock Pot
4) Add the broth and the tomato sauce
5) Add the apple cider vinegar, worcestershire sauce and garlic
6) Add all the seasonings and bay leaf, mix together until all the ingredients are evenly spread.
7) Cook on LOW for 8-10 hours or on HIGH for 3-5, stirring occasionally.
8) (OPTIONAL) towards the end of your cook, use a potato masher to make a thinner consistency or hit it with a few blasts with an immersion blender. My preference is using the immersion blender but I somehow lost that footage... sorry...
Serve over thick spaghetti with shredded cheddar and oyster crackers or on a hot dog for a coney dog!
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