Cin Chili Recipe

  
      Yield: 6 Servings
 
      1    step 1
      2 lb beef chuck cut in 3/8 cubes
      1 t  cooking oil
      1 T  dark chili powder
      2 t  granulated garlic
      1    step 2
      8 oz can of tomato sauce
     14 oz can beef broth
      1 t  chicken bouillon granules
      1 t  jalapeno powder
      1 T  onion powder
    1/2 t  red pepper
      1 t  white pepper
     24 oz spring water
      1 T  dark chili powder
      2    whole serranos
      1    step 3
      1 T  paprika
      1 pk sazon*
      1 t  onion pepper
      1 t  garlic powder
    1/2 t  white pepper
      5 T  med & dark chili powders
      1    step 4
      2 t  cumin
    1/8 t  salt

Step 1: In a 3 qt heavy saucepan, add the beef, cooking oil, dark
chili powder and garlic and brown the meat. Step 2: Combine the
seasonings and liquids in step 2 and add to the beef mixture. Bring
to a boil, reduce heat and simmer for 1 1/2 hrs. Float the serranos
on top of the chili during this time, removing them before they fall
apart. Step 3: Combine seasonings and add to beef mixture. Bring to a
boil. Reduce and simmer for 20 minutes. adding small amounts of water
or beef broth as needed for consistency. Step 4: Add cumin. Taste and
add salt(or other seasoning) as needed. Simmer for 10 minutes. Makes
about six cups. Sazon* Is a seasoning blend of MSG, cilantro and
achiote.

Cincinnati (Greek) Vegetarian Chili
 
      Yield: 4 Servings
 
      1 md onion
      1    rib celery,finely chopped
      1 md carrot,finely chopped
      2    cloves garlic,minced
  4 1/2 c  water
      1 cn tomato paste
      1 t  each chili powder,cinnamon
      1    & salt
    1/2 t  each paprika,black pepper,
      1    oregano & cumin
    1/4 t  each ground allspice,cloves
      1    & nutmeg
      1    bay leaf
    1/3 c  bulgur wheat

In heavy saucepan, saute onion, celery & carrot (I use balsmatic
vinegar). Stir in garlic & cook another minute.  Add water, tomato
paste & spices. Bring to a boil, reduce heat & simmer 30 minutes. Add
bulgur wheat and and cook another 30 minutes.  Add more water if
necessary. Remove bay leaf before serving.

Cincinnati Five Way Chili
 
      Yield: 4 Servings
 
      1 lg onionchopped fine
      2    cloves garlic,Crushed
      1 T  chili powder
      1 T  paprika
      1 t  black pepper
    1/2 t  cumin
    1/2 t  cinnamon
    1/4 t  nutmeg
     20 oz can stewed tomatoes,Crushed
      2 c  water
      1 T  red wine vinegar
      1 T  honey

Cook onion and garlic until tender.  Stir in chili powder, paprika,
pepper, cum in, cinnamon, and nutmeg.  Add tomatoes, water, vinegar,
and honey. Reduce heat to low.  Simmer 30 minutes, stirring
occasionally until thickened and flavors are blended. Serve over
pasta.