Cincinnati Style Chili

Chili: Cincinnati Style

This is from a patient a long time ago who was from Cincinnati. From what I remember of Cincinnati chili this is pretty close and we enjoy it.

Chili Ingredients (serves 4-6):

1 lb ground beef (lean)

2 med. onions, chopped

1 clove garlic, minced

1 6 oz can tomato paste

1 1/2 tsp salt

1 tsp vinegar

1 T brown sugar

1 tsp worcestershire  sauce

1 tsp cumin

1 dash hot sauce

1 tsp ground allspice

1/2 square unsweetened chocolate

1 T chili powder

1 qt water

1 can kidney beans

Served with:

Serve over cooked spaghetti. Topping options are: shredded cheese, chopped onions, and oyster crackers

Directions:

Brown meat, onion & garlic on stove. Blend this up in a blender and add back to pan.

Add all spices and other ingredients (do not cover).

Add 1 can kidney beans when chili is a creamy consistency.

Can also cook in crockpot on low for 7 hours.

Orange Chicken

from Ourfamilyfavs

 Originally from blogchef.net. We made it the other night and it's my favorite orange chicken recipe yet. Felt like the orange flavor is really brought out.

Ingredients

Chicken:
• 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
• 1 ½ cups all purpose flour
• 1 eggs (beaten)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Oil (for frying)
• 
  
Orange Sauce:
• 1 cup water
• 2 tablespoons FRESH orange juice
• ¼ cup FRESH lemon juice
• 1/3 cup rice vinegar
• 2 ½ tablespoons soy sauce
• 1 tablespoon orange zest (grated)
• 1 cup packed brown sugar (I actually added a little more brown sugar... )
• ½ teaspoon ginger root (minced)
• ½ teaspoon garlic (minced)
• 2 tablespoons green onion (chopped)
• ¼ teaspoon red pepper flakes (we added more... again, we like it HOT)
• 3 tablespoons cornstarch
• 1/4 c. water

Instructions

• Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
• Meanwhile, in a large saucepan combine 1 cup water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
• Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Serve over rice.

Moroccan Shish Kabobs

from Jacqueline

Ingredients:
3 lb diced chicken
red and green peppers
onions
tomatoes
pineapple
mushroom
marinade

1. Marinade chicken for at least 2 hours. Then skewer (if using wooden skewer, soak in water for at least 30 minutes before using) it with chunks of peppers, onions, tomatoes, pineapple, mushroom, or whatever vegetable you desire. Bake/grill as desired.
2. Serve with couscous and/or warm pita bread.

Marinade:
1/4 C olive oil
1/2 grated onion
1 tsp cumin
1 tsp salt
2 T minced fresh cilantro
1 T paprika
1/4 C fresh lemon juice
2 T minced fresh parsley
2 minced garlic cloves
1 tsp pepper

Mix altogether in a plastic ziplock or tupperware and add chicken pieces. Turn occasionally.