Thursday, February 10, 2011
So, as a tribute to our 5 years in Ohio I feed you . . . Cincinnati Chili!!!
Here is more information for you from Wikipedia (they say it better than me!)
Cincinnati chili (or "Cincinnati-style chili") is a regional style of chili characterized by the use of unusual ingredients such as cinnimon, cloves, allspice or chocolate, and by the absence of chili peppers or chili powder. It is commonly served over speghetti or as a hot dog sauce. The chili is mostly served in restaurants in the greater Cincinnati area, with locations in Ohio, Kentucky, and Indiana. This type of chili is also served in some restaurants in the Cleveland, Columbus, Ohio, and Indianapolis areas as well as in Florida.
There are different ways to eat Cincinnati Chili, but I have given you ingredients for all the ways. (just not the cheese coney!)
2 Way - Chili seved over spaghetti
3 Way - Chili served over spaghetti and topped with cheddar cheese.
4 Way - Chili served over spaghetti and topped with onions or red beans and cheddar cheese .
5 Way - Chili served over spaghetti and topped with red beans, onions and cheddar cheese.
Cheese Coney - hot dog topped with chili, onion, mustard all in a bun topped with grated cheese.
At the restaurants they always serve this with oyster crackers, so I threw them in for the experience of it!
1 lb ground beef
1 pkg cincinnati chili seasoning
1 can tomato sauce (8oz)
In a large skillet, add 1 lb of ground beef with 1 cup water. Stir until the meat is browned. Add spice pack, stir and let simmer for 10 minutes. Add 3 cups of water, bring to a boil. Add one 8oz can of tomato sauce. Reduce heat and simmer uncovered for 1 hour.
Thaw in refrigerator, heat in a sauce pan till warm. Cook your Spaghetti noodles (the ones i gave you said to cook for 10 to 11 minutes). Layer on your plate : noodles, chili, red beans(I drain and heat them up in the microwave), chopped onions, and lots and lots of cheese on top!
I hope you enjoy your trip to Cincinnati! (Don't tell any of Blake's family you are having this for dinner or you just might find yourself with extra dinner guests!)
Pineapple Chicken Burritos (Freezer meal)
This recipe makes 12 servings!
6 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
2 (15-ounce) cans black beans, rinsed and drained
2 cups medium salsa (needs to be medium or it will be too bland)
2-3 cups cooked rice
1 Tsp. Cumin
1/2 Tsp. Garlic salt
1/2 Tsp Onion salt
10-12 burrito sized flour tortillas
2 (10 oz) cans green enchilada sauce
2 cups shredded cheddar/monterry jack blend
- Place the chicken in the crock pot and top with the pineapple, beans, and salsa. Cook on low for 6 to 8 hours.
- Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients.
- Mix in the cooked rice, cumin, garlic salt, and onion salt.
- Use half of the mixture to fill 5-6 of the burrito tortillas. Allow the other half of the mixture to cool.
- Place the 5-6 burritos in a 9×13 pan. Pour 1 can of the green enchilada sauce over the burritos.
- Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted. Enjoy.
- With the remain cooled filling mixture, place it in a gallon sized freezer bag and freeze for another meal. You can also place the remaining tortillas and shredded cheese in separate freezer bags to freeze along with the mixture for a future meal. To use the frozen meal, thaw the filling, tortillas and cheese and reheat the filling mixture. Then follow steps 4-6.