Cincinnati Style Chili

There are several differences between my typical chili and Cincinnati style chili.  First of all you cook the ground beef in liquid rather than browning it up before adding liquid.  This makes the chili a finer texture rather than chunky.  Because you don't get the chance to drain the meat, you need to use a lean ground beef, or use ground turkey, so that you don't have a chili that's too greasy.  Also some of the spices are a little unusual too....cinnamon and cocoa powder.  Don't let this scare you away!  The difference that it adds to the taste is pretty subtle and you could always cut it back some.  Cincinnati chili is typical served on spaghetti and topped with a mound of shredded cheddar cheese.  The cheese really makes it yummy in my opinion!

The chili by itself would be considered one-way, on pasta is two-way, on pasta topped with cheese is three-way, with beans or onions is four-way, and with beans & onions is five-way.  So you could set up a chili bar so that everyone could have their chili the "way" they want it!  This would also be awesome on a chili dog!

Cincinnati Style Chili

1lb ground lean beef or turkey
1c onions, small dice
2T chili powder
1T cocoa powder
1t cinnamon
1/2 ground cumin
8oz canned tomato sauce
1c beef broth
1/2 T apple cider vinegar
16oz thin spaghetti, cooked according to package directions

toppings:
shredded cheddar cheese
diced onions
canned kidney beans, rinsed and reheated in water
oyster crackers

In a medium saucepan, add broth and meat.  Cook on medium heat, stirring frequently, until meat is no longer pink.  Add remaining ingredients and simmer on med-low for about 10 mins to blend flavors.  Serve chili over pasta with toppings.

Beef Stroganoff

This is a recipe I found on the back of a bag of Ronzoni Healthy Harvest pasta.  I really didn't alter the recipe at all except for leaving out the mushrooms.  I love them but my family doesn't so I just saute them on the side and add them to my plate.  Sorry I don't have a picture.  I'll have to add that next time!

Beef Stroganoff

1 lb gr beef
1/2 c chopped onion
1 1/2 c water
2 beef bouillon cubes
1 T Worcestershire sauce
3 T AP flour
12 oz whole wheat egg noodles
16 oz sour cream
salt/pepper
Sauted mushrooms

Brown gr beef with onions in a large skillet.  Meanwhile, boil pasta according to package directions and drain.  Drain gr beef and add back to skillet.  Add water, bouillon, and Worcestshire and bring to a boil.  You can add the mushrooms here if you want them.  Add flour to sour cream and then add to skillet.  Bring mixture to a simmer but don't boil.  Add pasta and mix thoroughly coat.  Add salt and pepper to taste.

Shepherd's Pie

Mmmm.....comfort food.  This is it.  Mashed potatoes and meat in gravy.  This is my shortcut recipe that uses refrigerated mashed potatoes so its a really quck fix....which I love. :)

Shepherd's Pie

1lb gr beef

1/2 c carrots, diced small

1/2 c onion, diced small

1T oil

1/4 c AP flour
1 c beef broth
2 t garlic powder, divided
24 oz refrigerated mashed potatoes (I used the homestyle version)
1 egg

1 c niblet corn

salt and pepper

Saute onion and carrots with salt and pepper in oil about 5 min before adding the gr beef.  Brown meat mixture, drain, and add back to skillet.  Add flour and 1t garlic powder to mixture and stir to coat meat.  Add beef broth and simmer until gravy comes to a boil and thickens.  Taste for salt and pepper.  Add mixture to a 9x9 baking dish and top with corn.  Mix potatoes with egg and 1t garlic powder.  Spread potatoes on top of casserole.  Bake at 350 for 30 min or until bubbly.