We don’t follow the instructions on the packet. Feel free to try it the instructions on the packet, but I think our method results in a thicker, less fatty, and better tasting chili. We only use half a chili packet per recipe. But we also cut the water in half because we prefer thicker chili.
Here is is our take on Cincinnati chili. I’ll dub it Wisconsinnati Chili. Here’s what you will need, and I have more pictures below.
Ground beef. About 1 lb, but less is ok too
Shredded cheddar cheese
Spaghetti. I prefer non-whole grain for best flavor 😁
6oz tomato paste
1 can of kidney beans
Oyster crackers. The small ones are best for this
1/2 packet of Cincinnati chili seasoning
Brown the beef. Pretty straight forward. Drain the beef to remove extra fat and grease.
While the beef is cooking, open the can of kidney beans, drain, and rinse them.
Once the beef is cooked and drained, return the beef to the pan. Add kidney beans, tomato paste, half a packet of Cincinnati chili mix, and 3 cups of water. Stir and mix together. Let simmer for 10-20 minutes until flavor cooks through and sauce thickens a bit.
I usually start the pasta water boiling while the chili simmers. That way when the pasta is done, the chili has simmered and thickened.
Once pasta is ready, eat it! Serve pasta, with chili on top, and then cheese on top. Add oyster crackers or just eat the crackers on the side.
Seems like lots of variations on this one, but it’s hard to go wrong with rice and beans. What I’ve been doing so far:
3 cups of cooked rice (some people recommend day-old refrigerated rice but not necessary)
1 can of black beans with liquid
1/2 or 1 cup of onion
2 cloves of garlic, minced
Diced bell pepper (as much as you like, but I usually do about 3 tablespoons)
2 tablespoons of cilantro
3 tablespoons of Lizano salsa
Salt and pepper if you want
If you have no Lizano, you can substitute Worcester, but maybe cut back on how much you add (do 1 tablespoon instead of 3). I’ve also seen some recipes add a teaspoon of ground cumin and ground ginger as well.
It’s better if you use dried beans that you precook because they’ll have a firmer texture (unless you overdo it), but canned works fine. If you use dried beans, keep the cooking liquid to add to the gallo pinto. Precook the dried beans with bay leaves, cilantro, and garlic in the liquid.
So I put measurements here but I never actually measure anything. Again it’s hard to go wrong with this recipe. Or add more of one thing and less of another depending on what you have.
To make the gallo pinto:
In a deep frying pan, sautee onions for a couple minutes.
Add bell pepper and cook another couple minutes.
Add garlic for half a minute.
Add beans and liquid. Stir to mix but try not to smoosh the beans. Bring the mixture to a simmer. I usually add the Lizano at this point too so it mixes in to the liquid.
Add rice and break it up to mix in thoroughly. Sautee for a couple minutes and season with salt/pepper to taste.
I serve with fresh chopped cilantro mixed in or as a garnish.
Fried eggs go well with this dish, as do sweet sautéed plantains.
Adapted another recipe I found. For my own reference:
Slab o’ salmon
Brown sugar (1/4 to 1/3 cup)
Orange zest. I’ve tried lemon but I prefer orange for a different flavor
Salt and pepper
Your favorite seasoning that has a little kick. I usually use Cajun, but also just mixed random amounts of chili powder, paprika, etc.
Mix the seasonings together.
Let the salmon warm up from the fridge a bit. Easiest if you line your baking sheet with foil or you’ll likely have a mess of burnt brown sugar to clear off your pan. Put the seasoning on and give it a little time to soak in. 15-30 minutes should be good.
Bake at 400F, 15-25 minutes. Broil at the end to caramelize the brown sugar some more.
We’ve bee modifying the recipe as needed, like different cheeses and such.
1 1/2 cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper to taste
1 avocado – peeled, pitted and diced
1/2 teaspoon dried cilantro
1 cup shredded Monterey Jack cheese
In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.