Blood type diet

Hello all! I did a little research and came up with these recipes for
Cincinnatti chili. Just do a search on Google if you want more. BEWARE:
There are avoids in these recipes so you will have to substitute or do
without, (like the vinnegar and the cinnamon). It sound like it is a very
big deal there and recipes are prized! Have fun!
Work in Progress Chili
Submitted by: Huevos del Toro
I’ve tried numerous “championship” chili recipes but have found none to
compare with this one (which I’ve modified a thousand times!).
2 lb Chuck roast
3 T “Pure” chili powder
4 tsp hot or sweet Hungarian paprika
2 tsp toasted cumin seeds
1 tsp ground Mexican oregano
1 tsp MSG (Accent, optional)

1-2 tsp Salt (to taste)
1/2 tsp Sugar
1 tsp freshly ground black pepper
1/2-1 tsp Cayenne pepper
2 Garlic cloves, minced
1 Onion, yellow
Beef stock as needed
1 Hunts tomato sauce or El Paso Green Chili Tomatoes
Mexican bitter chocolate
1/2-1 tsp Balsamic vinegar (optional)
1/2 tsp ground coriander OR minced cilantro leaves (optional)
1. Cube chuck, brown, drain, reserving the juices; set aside.
2. Thoroughly mix next 10 ingredients (dry spices) together.
3. Add dry spices to meat and blend well.
4. Sauté onion and garlic, add to meat and blend.
5. Add liquid ingredients (tomatoes, water, beef stock, reserved juice, (and
beer if you prefer). 1-2 cups should be sufficient; combine thoroughly. Add
chocolate.
6. Return meat to a simmer for about 2 hours or until almost done.
7. Let cool, then refrigerate overnight.
8. Reheat next day - taste and adjust seasonings. You can thicken with
regular or masa harina (a couple of tablespoons should be sufficient), but
the chili will self-thicken over time.
This recipe begs for experimentation. I rarely use the quantities listed
here, preferring to taste and adjust as I go.
Note: Dice more onion and serve on the side. Onions lose their sharpness
when simmered for extended periods. Grated Cheddar cheese, chopped cilantro,
pickeled jalapeño peppers, crackers or bread, and ice cold beer or milk may
also be served on the side. You could even serve beans for those who insist
on them!
If you use beer as part of the cooking liquid, Dos Equis, Bohemia, or Negra
Modelo might be called for here. Grind all herbs in a mortar, if possible.
Date User Comment
Thu 12/04/03 15:01:15 Huevos del Toro Initial entry of recipe.
Cincinnati Chili Batch 11
This is my recipe number 11. I took the recipe that Kirk provided here which
was derived from my batch 9. I took that version, added a couple things from
batch 10 and went from there. Main changes are the addition of vanilla
(thanks Ric) and the reduction by 1 cup of the water.
Cincinnati Chili (Skyline Style) attempt 11
2.5 lbs lean ground beef (extra fine grind if possible)
6 cups cold water
1 can tomato paste - (6 oz)
1 can tomato sauce - (8 oz)
1 oz bitter chocolate
5 whole cloves
1 tsp cinnamon
1 tsp ground allspice
2 tsp vanilla
1.5 tsp ground cumin
2.5 tbsp chili powder (dark)
1/2 tsp Cayenne Pepper (powdered)
4 tsp kosher salt
2.5 tbsp ground black pepper
4 tbsp white vinegar
2 tbsp Worcestershire sauce
1/2 tbsp granulated garlic
4 bay leaves
1 tsp onion powder
3 tsp turmeric
2 tsp ground coriander
3 tbsp yellow mustard
2 tbsp lemon juice
1 tsp dried oregano
In 1 additional cup of hot water, add
2 tbsp active-dry yeast (bread maker type)
4 tbsp corn starch
and stir until smooth. Make sure there are no lumps before you add it to the
chili or they will be impossible to remove.
Place water over medium heat and add the ground beef. Stir the ground beef
into the cold water. Continue to stir as the water is heated. The ground
beef will nearly dissolve into the water developing into almost a paste.
Once dissolved, increase heat to high.
If you use frozen ground beef, let sit in the COLD water until it is matched
the temp and it is no longer frozen. Failure to do this will result in lumpy
chili.
Once the water is nearly boiling, add the other ingredients and continue to
stir until the chili comes to a strong boil. Turn down the heat to a simmer.
Let simmer for 2 hours.
Serve as traditionally served or as you wish. I prefer over spaghetti with
shredded cheese (3-way).
Cincinnati Chili
This recipe is from my cookbook I’ll Have What They’re Having -Legendary
Local Cuisine.
Outside of the state of Texas, Cincinnati, Ohio, is the most chili-crazed
city in the United States. Cincinnati prides itself on being a true chili
capital, with more than 180 chili parlors. Cincinnati-style chili is quite
different from its more familar Texas cousin, and it has developed a
cultlike popularity. What makes it different is the way the meat is cooked.
The chili has a thinner consistency and is prepared with an unusual blend of
spices that includes cinnamon, chocolate or cocoa, allspice, and
Worcestershire.
1 large onion chopped
1 pound extra-lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
1 (16-ounce) package uncooked dried spaghetti
Toppings (see below)
In a large frying pan over medium-high heat, saute onion, ground beef,
garlic, and chili powder until ground beef is slightly cooked. Add allspice,
cinnamon, cumin, cayene pepper, salt, unsweetened cocoa or chocolate, tomato
sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low
and simmer, uncovered, 1 1/2 hours. Remove from heat.
Cook spaghetti according to package directions and transfer onto individual
serving plates (small oval plates are traditional).
Ladle chili over spaghetti and serve with toppings of your choice. Oyster
crackers are served in a separate container on the side.
Cincinnati chili lovers order their chili by number. Two, Three, Four, or
Five Way. Let your guest create their own final product.
Two-Way Chili: Chili served on spaghetti
Three-Way Chili: Additionally topped with shredded Cheddar cheese
Four-Way Chili: Additionally topped with chopped onions
Five-Way Chili: Additionally topped with kidney beans
Makes 6 to 8 servings.
Toppings:
Oyster Crackers
Shredded Cheddar Cheese
Chopped Onion
Kidney Beans (16-ounce) can
Cincinnati Chili I
Submitted by: Holly
“An unusual chili, with cinnamon, cloves, and even chocolate!”
Yields 8 servings.
1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 (1 ounce) square unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese
1 Heat oil in a large saucepan over medium heat. Add onion and cook,
stirring frequently, until tender, about 6 minutes.
2 Add beef, in batches if necessary, and cook, breaking up with a wooden
spoon, until browned.
3 Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate,
beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well.
Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring
occasionally.
4 It is the best if you now refrigerate overnight.
5 Remove the bay leaf. Reheat gently over medium heat. Serve over hot,
drained spaghetti. Top with shredded cheddar cheese.
Makes 8 servings
CINCINNATI CHILI
2 lb. ground beef or turkey
1 qt. water
2 medium onions, grated
2 cans (8 oz. ea.) tomato sauce
5 whole all-spice seeds
1/2 t. red pepper
1 t. ground cumin seeds
4 T. chili powder
1/2 oz. bitter chocolate
4 cloves garlic, minced
2 T. vinegar
1 large bay leaf
5 whole cloves
2 t. Worcestershire sauce
1 1/2 t. salt
1 t. cinnamon
spaghetti and Cheddar cheese
Add the ground beef to the water in a 4 quart pot. Stir vigorously with a
fork til the meat separates to a fine texture. Boil slowly for 30 minutes.
Add remaining ingredients except spaghetti and cheese and stir to blend.
Return to the boil, then reduce heat and simmer, uncovered, about 3 hours.
The pot may be covered when the desired consistency is reached. Remove the
bay leaf and serve over spaghetti. Top with Cheddar cheese.
(serves 6-8)
June 1998

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