Queen City Chili

Queen City Chili  recipe

https://www.splendidtable.org/story/2024/01/12/queen-city-chili

 

INGREDIENTS

2 tablespoons vegetable oil

2 cups Spanish onion, very finely diced

2 tablespoons garlic, minced

1 quart cold water

2 pounds ground beef, at least 80% lean

3 beef bouillon cubes

1 (6-ounce) can tomato paste

3 bay leaves

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons Hungarian paprika

½ teaspoon ground allspice

½ teaspoon ground Korintje or Mexican cinnamon

½ teaspoon ground cayenne pepper

¼ teaspoon ground cloves

2 tablespoons yellow mustard

1 tablespoon Worcestershire sauce

2 teaspoons Tabasco sauce

1 to 2 additional teaspoons salt, to taste

DIRECTIONS 

In a 4-quart saucepan or stockpot, heat the vegetable oil over medium-high heat 

until a piece of onion tossed in sizzles fiercely. Add the onion and garlic and sauté, 

stirring constantly, until the onions are rendered and just starting to brown, 4 to 6 

minutes. Turn off the heat and add the cold water to stop the cooking. Crumble the beef 

into the pot and use a potato masher or spatula to work the beef in the water until it 

comes apart completely. Turn the heat back up to medium high and bring to a boil, 

working the beef constantly to keep breaking it up until it is a fine slurry. Skim 

any scum or foam that rises. Once it comes to a boil, add the bouillon cubes and tomato 

paste and return to a boil.

Reduce heat to maintain a low boil, and add the bay leaves, chili powder, cumin, paprika, 

allspice, cinnamon, cayenne, and cloves. Maintain a low boil to cook down to desired 

consistency, about 3 hours, skimming any fat as it rises. Stir more often as it 

thickens to prevent scorching. The chili is ready when a spoonful of it dolloped 

onto a plate doesn’t bleed watery broth; it should hold up at about the consistency 

of a thick milkshake. Reduce heat to a simmer, add the mustard, Worcestershire, and 

Tabasco, simmer 15 more minutes, taste for seasoning, and add additional salt if 

desired.

This is best refrigerated overnight and reheated in a saucepan. When taking from the 

refrigerator, discard any fat from the surface. 

Making a plate (or Bowl) of chili

The ordering key to a chili parlor is thus, and will guide you in your own kitchen as well:

1-way: Chili, plain in a bowl. Enough said.

2-way: Chili with beans to taste, or with spaghetti. With beans, it’s served in a bowl. 

       With spaghetti, about 2 cups of cooked spaghetti is topped with 1 cup of chili.

3-way: Chili with spaghetti and cheese. See 2-way for proportions of spaghetti and 

       chili. Top with 2 ounces mild cheddar, grated on the smallest side of a box grater 

   in long, smooth strokes to create long, cotton-like threads.

4-way: Chili with spaghetti, beans, and cheese. Heat canned kidney beans in the liquid 

       they come in, then drain them well. Add ½ cup of beans to top the chili before 

   adding the cheese.

5-way: Chili with spaghetti, beans, cheese, and onions. Add ¼ cup very finely diced 

       yellow Spanish onion after the beans and before the cheese.

Many restaurants come up with other “ways” to order chili, such as adding goetta 

     (p. 151) or hot dogs to the plate. My advice is to stick to a 5-way or a 3-way.

Pro tip: If your pasta isn’t well drained, it will contribute to a watery plate 

     of chili.

This is the top, and worst, Cincinnati chili fail. Drain your pasta into a colander in a 

clean sink, and shake up and down until the pasta drips no more water.

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Stew Meat Chili

 

Ingredients

▢2 tablespoons olive oil divided

▢3 pounds beef stew meat

▢1 large onion diced

▢1 large green bell pepper diced

▢2 jalapeno peppers seeded and chopped

▢5 cloves garlic minced

▢20 ounces Rotel diced tomatoes and green chilies undrained, (2) 10 ounce cans

▢2 ½ cups beef broth

▢2 tablespoons tomato paste

▢1 tablespoon chili powder

▢1 tablespoon ground cumin

▢2 teaspoons smoked paprika

▢1 ½ teaspoons ground oregano

▢1 ½ teaspoons ground coriander

▢1 teaspoon cayenne pepper more or less to desired spice level

▢Salt and pepper to taste

▢15.5 ounces kidney beans rinsed and drained

Instructions

1. In a large dutch, add a tablespoon of olive oil and heat on medium high heat. Working in batches, add the stew meat and brown it on all sides. (Drain any excess fat between batches) Place the meat in a bowl after browning and set aside.

2 tablespoons olive oil,3 pounds beef stew meat

2. After browning all the meat, add another tablespoon of olive oil and the diced onions, bell peppers, and jalapeño peppers into the dutch oven and sauté the onions about 3-4 minutes until they begin to soften.

1 large onion,1 large green bell pepper,2 jalapeno peppers

3. Then add the minced garlic and sauté for a minute until fragrant.

5 cloves garlic

4. Place the browned meat back into the pot and add the diced tomatoes, broth, tomato paste, spices and stir to combine thoroughly.

20 ounces Rotel diced tomatoes and green chilies,2 ½ cups beef broth,

2 tablespoons tomato paste,1 tablespoon chili powder,1 tablespoon ground cumin,

2 teaspoons smoked paprika,1 ½ teaspoons ground oregano,

1 ½ teaspoons ground coriander,1 teaspoon cayenne pepper,Salt and pepper

5. Bring to a boil and then reduce the heat to a simmer uncovered, simmering for about 2 hours, stirring occasionally.

6. Stir in the drained kidney beans during the last 30 minutes of cooking.

15.5 ounces kidney beans

7. Serve with rice or a small pasta like elbow or ditalini and top with any favorite chili toppings like , diced avocado, diced onions, shredded cheese, sour cream, cilantro and tortilla chips.

Notes

Swap the kidney beans for a different kind of bean like cannellini beans or pinto beans.

Substitute the stew meat for ground beef or ground turkey.

Use any diced tomatoes you’d like other then Rotel with chilis.

Leave out the jalapeños and cayenne pepper if you prefer less spiciness to your chili.

For a thinner chili, you can add an extra ½ cup of broth.

For a thicker chili, you can make a cornstarch slurry by mixing 2 teaspoons cornstarch with 1 tablespoon cold water then mix it into the chili. Cook and allow the sauce to thicken before serving.

Adding the beans towards the end of the cook time helps to keep them from becoming too mushy. You can add them earlier if you’d like.

Cook low and slow to give time for the meat to become tender and the flavors to really come together.

The longer it cooks and sits, the more the flavors meld together so leftovers taste amazing.

Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. Freeze for up to 2 months.

recipe

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Jacobs Coat Salad

"Jacobs Coat Salad" 

20 oz frozen mixed vegetables, cooked, drained and cooled. 

Add: 

1/2 cup chopped celery, 

1/2 cup chopped onion, 

1/2 cup chopped green pepper 

1 can red kidney beans rinsed and drained. 

For the dressing:

1/2 cup cider vinegar, 

3/4 cup sugar,

2 tbls. flour, 

2 tsp. dry mustard.

salt and pepper to taste.

 Mix and cook until thicken. 

Cool slightly and add to veggie/ bean mixture. 

Refrigerate. 

Best made and cooled several hours or overnite before serving.

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