Intentional Hospitality

Soup

Easy Toscana Zuppa Soup

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Loaded with creamy potatoes, Italian sausage, and kale this Easy Toscana Zuppa Soup is quick to make and will be a crowd pleaser for your whole family.

Loaded with creamy potatoes, Italian sausage, and kale this Easy Toscana Zuppa Soup is quick to make and will be a crowd pleaser for your whole family.

Normally I cook from scratch but I was getting a late start fixing dinner. So I took a short cut, using a can of creamy potato soup as part of my base  and was really pleased with the results.

For quick and easy clean up I lined a cookie sheet with parchment paper and placed the Italian sausage on it, popped it in the oven at 350 degrees to cook while I prepared the rest of the soup on the stove top.  It was really easy to clean up, just remove the sausage, allow sausage juice to cool, then throw out the paper. The cookie sheet never got dirty. The rest of the soup recipe can be made in one pot which also makes for easy clean up.

This Easy Toscana Zuppa Soup is great on a cold winter evening and special enough to serve when company is coming.  Try serving it with a loaf of my warm Beer Bread topped with creamy butter.

Beer Bread Recipe | Sweet chewy crust on the outside with a soft scrumptious inside describes this crazy good recipe for beer bread.

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Loaded with creamy potatoes, Italian sausage, and kale this Easy Toscana Zuppa Soup in a bowl

Easy Toscana Zuppa Soup

  • Author: Intentional Hospitality
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 8 servings 1x
  • Category: Soup
  • Cuisine: Italian
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Description

Loaded with creamy potatoes, Italian sausage, and kale this Easy Toscana Zuppa Soup is quick to make and will be a crowd pleaser for your whole family.

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Ingredients

  • 1 pound Italian Sausage in links
  • 1 1/2 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 large sweet potato peeled and chopped in small cubes
  • 1/2 cup diced onions
  • 3 cups chopped kale
  • 32 oz box chicken broth
  • 1 can creamy potato soup
  • 1 cup heavy whipping cream
  • 1/2 teaspoon salt or more to taste
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes or to taste

Instructions

  1. Line a baking sheet with parchment paper, place on sausage and bake in a 350 degree oven for 30 minutes until skin is brown and meat cooked through.
  2. In a soup pot add olive oil and sweet potatoes. Cook over medium heat for a few minutes.
  3. Add onions, cook stirring constantly for 2 minutes
  4. Add garlic cook 1 more minute, while stirring.
  5. Add creamy potato soup, chicken broth, kale, salt, and pepper. Allow to simmer over low heat until sausage is finished cooking.
  6. When sausage is done, cut into bite size slices, add to soup.
  7. Add whipping cream, heat over low for several minutes then serve.
  8. Can top with crushed red peppers to taste.
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Greek Lemon Rotisserie Chicken and Rice Soup

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I’m sharing a secret with you, one of the best ways to make easy delicious homemade chicken soup is to start with a rotisserie chicken.  It is the base to my Greek Lemon Rotisserie Chicken and Rice Soup, which is always a hit with family and friends on a cold weather day.

I'm sharing a secret with you, one of the best ways to make easy delicious homemade chicken soup is to start with a rotisserie chicken. It is the base to my Greek Lemon Rotisserie Chicken and Rice Soup, which is always a hit with family and friends on a cold weather day.

 

I always buy several extra rotisserie chickens when they go on sale at the store. When I get home I place them in a freezer bag and freeze until I need one for a quick and easy soup recipe. 

I defrost the whole bird in the bag in my microwave or place it in the refrigerator 24 hours before I need it.  I then pick all the meat off, down to the tiny bits on the wings and place in a bowl to refrigerate until needed.  Next I place the carcass into a large stock pot and cover with 1/2 water and 1/2 chicken broth, just enough to not quite cover the bird.  I bring this to a boil then reduce heat, cover the pot and allow  to simmer for around 1 and 1/2 hours.  Your house will smell amazing, just a warning!  After stock has cooked, drain broth through a colander lined with cheese cloth and discard bones. 

 

I'm sharing a secret with you, one of the best ways to make easy delicious homemade chicken soup is to start with a rotisserie chicken. It is the base to my Greek Lemon Rotisserie Chicken and Rice Soup, which is always a hit with family and friends on a cold weather day.

 

This technique works great for most chicken and stock based recipes such as this Greek Lemon Rotisserie Chicken and Rice Soup. You might also like to try this with my Creamy Chicken and Wild Rice Soup.

 

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Greek Lemon Rotisserie Chicken and Rice Soup

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Scale

Ingredients

  • 1 rotisserie chicken
  • 5 or more cups of chicken broth
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 medium onion diced
  • 1 1/2 cup chopped carrots
  • 2 small bay leaves
  • 1 teaspoon dried basil
  • 1/2 teaspoon thyme
  • 1 teaspoon Cavender’s All Purpose Greek Seasoning
  • 2 tablespoons chopped fresh parsley
  • juice of 1 lemon
  • 3/4 cup jasmin rice
  • 1 cup frozen peas

Instructions

  1. Pick all the meat off of 1 whole rotisserie chicken placing meat in a bowl and refrigerate until needed.
  2. Next place the carcass into a large stock pot and cover with 1/2 water and 1/2 chicken broth, just enough to not quite cover the bird.
  3. Bring this to a boil then reduce heat, cover the pot and allow to simmer for around 1 and 1/2 hours.
  4. After stock has cooked, drain broth through a colander lined with cheese cloth and discard bones. Return stock to large stock pot. Add enough canned chicken broth if needed to have 10 cups of stock.
  5. Sauté garlic and onions in olive oil in a sauce pan until onions are transparent, about 5 minutes on medium heat. Add cooked onions and garlic to stock.
  6. Add chicken, carrots, bay leaves, basil, thyme, greek seasoning, parsley and lemon juice to stock.
  7. Simmer 20 minutes
  8. Add rice cook until tender about 20 minutes.
  9. Discard bay leaves, add peas, cook 3 minutes and serve.
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I'm sharing a secret with you, one of the best ways to make easy delicious homemade chicken soup is to start with a rotisserie chicken. It is the base to my Greek Lemon Rotisserie Chicken and Rice Soup, which is always a hit with family and friends on a cold weather day.

Fresh Tomato Basil Soup Recipe

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Fresh tomatoes, basil, butter and cream create a warm comforting bowl of soup when you make this Fresh Tomato Basil Soup Recipe.  The tomato base can easily be made,  creating a wonderful summer time fresh aroma in your kitchen  or even better can a  large batch during the peak of tomatoes season which will make it even easier to warm up to a bowl during the cold winter months. 

 

Fresh tomatoes, basil, butter and cream create a warm comforting bowl of soup when you make this Fresh Tomato Basil Soup Recipe. Canning the tomato base ahead during the peak of tomatoes season will make it even easier to warm up to a bowl during the cold winter months.

 

I’ve been on a hunt for quite some time for the perfect tomato soup recipe. I know I wanted it to be fresh tasting, having a hint of basil and a slight bit of chunkiness to the tomato base. Growing up my mom always used real butter and cream when she made her canned tomato soup so that was a must for my recipe also. 

 

Fresh tomatoes, basil, butter and cream create a warm comforting bowl of soup when you make this Fresh Tomato Basil Soup Recipe. The tomato base can easily be made, creating a wonderful summer time fresh aroma in your kitchen or even better can a large batch during the peak of tomatoes season which will make it even easier to warm up to a bowl during the cold winter months.

 

 

Experimenting with ingredient combinations I have come up with the perfect fresh tomato basil soup recipe. I’m enjoying a bowl right now as I write this post mater of fact. Somebody had to eat the bowl of soup I photographed in these pictures. 

 

Fresh tomatoes, basil, butter and cream create a warm comforting bowl of soup when you make this Fresh Tomato Basil Soup Recipe. Canning the tomato base ahead during the peak of tomatoes season will make it even easier to warm up to a bowl during the cold winter months.

 

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Fresh tomatoes, basil, butter and cream create a warm comforting bowl of soup when you make this Fresh Tomato Basil Soup Recipe. The tomato base can easily be made, creating a wonderful summer time fresh aroma in your kitchen or even better can a large batch during the peak of tomatoes season which will make it even easier to warm up to a bowl during the cold winter months.

Fresh Tomato Basil Soup Recipe

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Description

Fresh tomatoes, basil, butter and cream create a warm comforting bowl of soup when you make this Fresh Tomato Basil Soup Recipe. Canning the tomato base ahead during the peak of tomatoes season will make it even easier to warm up to a bowl during the cold winter months.

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Ingredients

  • 2 tablespoon butter
  • 1 1/2 tablespoon flour
  • 1/2 cup of whipping cream
  • 1 1/2 cup of cooked or canned Fresh Tomato Basil Soup Base (recipe on Intentional Hospitality)

Instructions

  1. Heat 2 tablespoon butter in a pan, simmering until just slightly brown
  2. Add flour, cook for 1 minute
  3. Add 1 1/2 cups tomato base and cream
  4. Whisk until thickened and then serve
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Fresh tomatoes, basil, butter and cream create a warm comforting bowl of soup when you make this Fresh Tomato Basil Soup Recipe. The tomato base can easily be made, creating a wonderful summer time fresh aroma in your kitchen or even better can a large batch during the peak of tomatoes season which will make it even easier to warm up to a bowl during the cold winter months.

Canning Fresh Tomato Basil Soup Base

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Description

Canning your own tomato soup base is easy and delicious.

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Ingredients

  • 2 1/2 lbs Roma tomatos
  • 2 cloves of minced garlic
  • ⅓ cup chopped sweet onion
  • ⅓ cup chopped fresh basil
  • 1 tablespoon marsala wine
  • ⅓ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Blanch tomatoes in a large pot of boiling water. Remove the tomatoes after a minute or two and immediately transfer them to a bowl of ice water
  2. When the tomatoes are cool enough to handle, simply peel away the skin and cut out core
  3. Cut tomatoes in ½ then place in a large stock pot
  4. Add onions, basil, garlic, and thyme
  5. Cook on medium-low heat until vegetables are soft, about 40 minutes
  6. Using a stick blender, mix until smooth
  7. Add marsala, sugar, salt and pepper
  8. Add ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar
  9. Pack hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight
  10. PROCESS filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
  11. For complete pressure canning instructions be sure and visit Ball’s pressure canning link: http://www.freshpreserving.com/tools/pressure-canning
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Fresh tomatoes, basil, butter and cream create a warm comforting bowl of soup when you make this Fresh Tomato Basil Soup Recipe. The tomato base can easily be made, creating a wonderful summer time fresh aroma in your kitchen or even better can a large batch during the peak of tomatoes season which will make it even easier to warm up to a bowl during the cold winter months.

 

 

Creamy Clam Chowder

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Feel like you are in New England by the sea when you have a bowl of this creamy clam chowder. The smooth classy flavor is sure to please your family and guest.   

 Creamy Clam Chowder

 

Besides being absolutely delicious this soup is easy to make and easily keeps warm on the stove until your guest arrive. It is also economical because you can use quality canned chopped clams, which are less expensive than fresh. 

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Creamy Clam Chowder

Creamy Clam Chowder

  • Author: Intentional Hospital - Faith
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 to 8 servings 1x
  • Category: Soups
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Description

Sweet creamy clam chowder that is easy to make.

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Ingredients

  • 12 Tablespoons butter
  • 2 cups chopped sweet onion
  • 2 teaspoons minced garlic
  • 2 cups diced celery
  • 2 cups diced carrots
  • 4 cups diced boiled potatoes
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1 – 32 oz box Swanson Seafood Cooking Sauce
  • 2 cups whole milk
  • 3 Tablespoons white wine
  • 1/2 cup all purpose flour
  • 2 – 6.5 oz cans Bumble Bee chopped clams, drained

Instructions

  1. Melt 4 tablespoons butter in a large heavy stock pot.
  2. Add onions and cook over medium heat until translucent.
  3. Add celery, carrots, potatoes, garlic, thyme, salt and pepper. Saute for 10 minutes.
  4. Add wine to deglaze the pan, scraping the bottom and sides of the pan.
  5. Add seafood cooking sauce, simmer uncovered until the vegetables are tender, about 20 minutes.
  6. In a small pan, melt the remaining 8 tablespoons of butter and then whisk in the flour. cook on very low heat for 3 minutes, stirring constantly.
  7. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables.
  8. Simmer for a few minutes until the broth thickens.
  9. Add milk, clams and heat gently for a few minutes.
  10. Add salt and pepper to taste.
  11. Serve and enjoy!
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 Creamy Clam Chowder

 
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Roasted Carrot and Chickpea Soup

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 Roasted Carrot and Chickpea Soup is a smooth, sweet and creamy soup that is full of wonderful flavor.  

Today was carrot day at our house. We were blessed with a bushel of fresh picked carrots this week. I canned most of them in quart jars, however I wanted to try something new with carrots besides just canning them.It was a cold rainy day so I created a Roasted Carrot and Chickpea Soup to warm us up with.

Roasted carrot and chickpea soup

I wanted something easy to make since it has been a busy day of canning so I decided to put all the veggies in a large roasting pot. Matter of fact I was kind of lazy so I decided to cut the top of a garlic bulb off  and wrap the  bulb in foil.  This makes for a smooth roasted garlic flavor and best part is you just squeeze the cooked garlic clove from the bottom and it slides right out. No pealing and chopping involved. 

Roasted carrot and chickpea soup

There are two essential kitchen items that I use regularly when cooking that made this soup recipe quick and easy. First, my all time favorite French oven by Le Creuset. I don’t know why but for some reason everything taste better when cooked in one of these.

 

The next item that is a must have in our kitchen is a Kitchen Aid Hand Blender. No kitchen should be without one of these. We have been through several models and brands over the years. The Kitchen Aid 5 speed hand blender has been the best product for the value that we have found so far. 

 

I must say, our new recipe for Roasted Carrot and Chickpea Soup was delicious and we will be making this again for sure. 

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Roasted carrot and chickpea soup

Roasted Carrot and Chickpea Soup

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Description

A smooth, sweet creamy soup full of wonderful flavor.

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Ingredients

  • 2 tablespoons and 1 teaspoon olive oil
  • 2 lbs carrots peeled and washed
  • 1 small onion, quartered
  • 1 bulb garlic
  • 1 14 oz can chickpeas, drained
  • 3/4 teaspoon cumin
  • 2 teaspoons salt
  • 4 cups chicken broth
  • 2/3 cup heavy whipping cream
  • Ranch flavor sour cream for garnish
  • Pinch of red pepper flakes

Instructions

  1. Pre heat oven to 350 degrees
  2. Place carrots, onion and chickpeas in a large roasting pan.
  3. Drizzle 2 tablespoons olive oil over all
  4. Cut the top 1/4 of a garlic bulb off and discard. Place the bulb in aluminum foil, drizzle with a teaspoon olive oil, wrap tight and place in pan.
  5. Roast vegetables with lid on for 45 minutes in a 350 degree preheated oven.
  6. Remove roasted vegetables from oven. Carefully open foil. Break cloves apart, then pinch each one from the bottom so the roasted garlic falls into the pot of roasted vegetables.
  7. Add chicken broth, cumin, and salt
  8. Mix well with a hand held stick mixer until creamy and smooth.
  9. Add whipping cream and rewarm slightly for 5 minutes being sure not to scorch soup.
  10. Top with a dollop of ranch flavor sour cream and a pinch of red pepper flakes
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Creamy Chicken and Wild Rice Soup

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Creamy Chicken and Wild Rice Soup is a delicious soup with bacon, wild brown rice melody and a unique lemon zest flavor. Add a good crusty dipping bread and you have a complete meal that will delight your friends and family.  

Creamy Chicken and Wild Rice Soup is a delicious soup with bacon, wild brown rice melody and a unique lemon zest flavor. Add a good crusty dipping bread and you have a complete meal that will delight your friends and family.

 

To make preparation easier you can purchase a rotisserie chicken which will add a wonderful flavor to the soup and save you time in the kitchen.

I also use Uncle Ben’s Ready Whole Grain Brown and Wild Rice Medley to save on preparation time. 
 

Uncle Ben’s Whole Grain Brown & Wild Rice, 8.5 Oz

 

 

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Creamy Chicken and Wild Rice Soup

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Description

Creamy Chicken and Wild Rice Soup is a delicious creamy soup with bacon and a unique lemon zest flavor

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Ingredients

  • 1 box Uncle Ben’s Brown and Wild Rice or Ready Whole Grain Medley
  • 1 cup finely chopped onion
  • 1 cup shredded carrots
  • 1 cup finely diced celery
  • 4 Tbsp butter
  • 1 clove garlic, minced
  • 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
  • 1/4 tsp of each dried thyme, poultry seasoning and sage.
  • 1 tsp dried rosemary crumbled
  • Salt and ground black pepper, to taste
  • 1 lb cooked and shredded chicken or turkey
  • 1 lb cooked crisp bacon cut into 1 inch pieces
  • 3 Tbsp olive oil
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1/2 cup heavy whipping cream
  • 1 zest from one lemon

Instructions

  1. Prepare rice according to directions listed on package.
  2. In a separate large pot, melt 4 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes.
  3. Add in garlic during last 30 seconds of sauteing.
  4. Add chicken broth, thyme, poultry seasoning, sage, rosemary and season with salt and black pepper to taste.
  5. Add chicken and simmer soup for 30 minutes.
  6. In a separate saucepan heat up olive oil over medium heat then add flour to make a rough, simmer whisking until light golden brown, about 2 minutes.
  7. Slowly pour milk and whipping cream into mixture. Cook stirring constantly until it thickens.
  8. Add milk mixture to soup mixture in pot.
  9. Bring to a boil, stirring constantly
  10. Reduce heat, add shredded chicken or turkey, cooked rice, bacon pieces, and lemons zest
  11. Simmer 10 minutes and serve
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Wendy’s Chili Recipe

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My Wendy’s Chili Recipe is a copycat version from the popular Wendy’s restaurants, giving you the perfect flavor for a classic chili.

 

Wendy's Chili Recipe is a copycat version from the popular Wendy's restaurants, giving you the perfect flavor for a classic chili.

 

It didn’t start out as the perfect chili recipe, it sort of evolved over the course of 20 or so years. You can tell by our recipe card it has seen many a pots of chili made with it. It’s a classic that I can make as is or kick it up by adding different beans or hotter spices.

Wendy's Chili

 

This Wendy’s Chili Recipe started out when I checked out a copy cat recipe book  from the library when we were first married. It was supposed to taste just like Wendy’s Chili.  I wrote it down on the small index card minus the beans the original recipe called for. At that time we did not appreciate the goodness that beans can add to a classic pot of chili.  Over time we made a few changes like using stewed tomatoes and canned green chilis.  Also, as it evolved we realized we liked topping our chili with finely shredded cheddar cheese, onions, sour cream, chopped jalapeños and our newest favorite Tomatillo Avocado Salad Dressing instead of sour cream.

 

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Classic Beef and Bean Chili

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Description

A classic beef and bean chili that is sure to be a family favorite

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Ingredients

  • 2 pounds lean ground beef
  • 1 29 ounce can tomato sauce
  • 1 cup diced onions
  • 4 oz can diced green chilis
  • 1 cup diced celery
  • 1 14 oz can stewed tomatoes that have been lightly pureed
  • 1 14 oz can pinto beans
  • 2 teaspoons cumin
  • 1 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 2 teaspoons salt
  • 2 cups water

Instructions

  1. Cook hamburger in stock pot and drain
  2. Add onions and celery to hamburger, cook 5 minutes or until tender
  3. Add the rest of the ingredients and allow to simmer for 1 hour
  4. Serving options: top with cheese, chopped onions, chopped hot peppers, or Tomatillo Avocado Dressing
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Sweet Potato Black Bean Chili

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Sweet Potato Black Bean Chili is a thick, chunky, belly filling spicy chili. The sweet potatoes lend to just the right amount of sweetness to complement the heat. The beans and sweet potatoes are super foods that are easy to incorporate into a healthy one pot meal. 

Sweet Potato Black Bean Chili is a thick chunky, belly filling spicy chili. The sweet potatoes lend to just the right amount of sweetness to complement the heat.

 

As temperatures start dipping down and we need to pull out our sweaters,  we all look forward to a warm pot of this chili.  We usually double this recipe because it is a great lunch to pack for work or warm up for a late night snack. 

 

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Sweet Potato Black Bean Chili is a thick chunky, belly filling spicy chili. The sweet potatoes lend to just the right amount of sweetness to complement the heat.

Sweet Potato Black Bean Chili

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Ingredients

  • 1 pound cooked ground beef
  • 1 tablespoon coconut oil
  • 1 pound sweet potatoes, peeled and diced
  • 1 yellow onion chopped
  • 1 green pepper chopped
  • 4 cloves of garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/4 to 1/2 teaspoon cayenne
  • 2 cans stewed tomato puree
  • 2 cans black beans drained
  • 1 4 oz can hot chopped green chilis
  • 3 cups chicken broth

Instructions

  1. Cook hamburger and drain.
  2. In a large dutch oven, heat oil over medium high heat.
  3. Add sweet potatoes, onion and bell pepper and salute until onion are soften. About 5 to 7 minutes.
  4. Stir in garlic, chili powder, cumin, oregano and cayenne. Saute for 1 minute or until garlic is soft and fragrant.
  5. Add tomatoes, black beans, sweet potatoes, hamburger and broth. Stir to combine. Bring to boil and then turn down to a simmer for 45 minutes or until sweet potatoes are soft.
  6. Serve with your favorite chili toppings such as cheese or sour cream.
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Cincinnati Chili

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Cincinnati Chili is one of our family’s favorite comfort foods. There really is nothing quite like it and it’s always a fun meal to serve to guest because it is so unusual and oh so delicious.

 

Cincinnati Chili is one of our family’s favorite comfort foods. There really is nothing quite like it and it’s always a fun meal to serve to guest because it is so unusual and oh so delicious.

 

 

Cincinnati style chili was born when brothers Tom and John Kiradjieff left Macedonia,  to start their new lives in America.  They brought with them their traditional Macedonian recipes and opened a restaurant on October 24, 1922, and named it Empress Chili Parlor.  They created their own version of chili using the spices of their homeland.  They sold chili dogs, chili spaghetti, coffee, cigars and some grocery items.  Since their location happened to be right next to the Empress Burlesque theater the restaurant was provided a steady stream of customers.  “The Empress” became the model that later chili parlors would follow and was a first job for many other immigrants coming to America.

According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than 2,000,000 lb  of  the chili each year, topped by 850,000 lb of shredded cheddar cheese.  Every time we are there visiting family we make sure we contribute to this number by visiting one of our favorite place to get it, Skyline Chili. 

Click the can to buy Original Skyline Chili

 

There has evolved many different variations of the original chili.  It is typically a type of chili con carne characterized by the use of seasonings such as  cinnamon, cloves allspice and sometimes chocolate. It  is usually an all beef chili that is simmered with water or broth, a tomato base, and a unique mixture of savory and sweet spices and seasonings. It is commonly served over spaghetti or as a hot dog sauce. It is normally  a thin, sauce-like consistency, unlike most chili con carne.

One of the most memorable parts of eating this chili is the ordering process. No, it’s not just a bowl of chili, you have decisions to make and you have to know the Cincinnati Chili language. You step up to the counter and tell them the way you want it.  The basic chili is served Two-way over spaghetti  but you must decide if you want cheese, onions, or beans added to the chili. Also, hot sauce and oyster crackers are served on the side with each plate full.

  • Two-Way: Chili on top of spaghetti
  • Three-Way: Chili on top of spaghetti with shredded cheddar cheese
  • Four-Way: Chopped onions added to the three-way
  • Five-Way: Beans added to the four-way
  • Coney: Vienna sausage or hot dog with mustard, topped with chili, onions and cheese

 

Cincinnati chili toppings

 

Our family does not get to Cincinnati very often so we have tried many different recipes to get our fix for the goodness of this chili.  After several years of trial and error we have developed what we feel to be the most true to the original. We did discover that there is a unique cooking technique  that really helps make this authentic. I boil our hamburger in a large stock pot and then drain off all the water. However, my reader Victoria, a Cincinnati native,  says the original restaurant boils the meat right in the sauce and leaves in the fat.  This gives it the fine meaty constancy makes it like the original.

 

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Cincinnati Chili is one of our family’s favorite comfort foods. There really is nothing quite like it and it’s always a fun meal to serve to guest because it is so unusual and oh so delicious.

Cincinnati Chili

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Description

A perfect copy cat recipe for Cincinnati Chili you can make at home.

Scale

Ingredients

  • 2 1/2 pounds ground beef
  • 15 ounce can tomato sauce
  • 6 ounce can tomato paste
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 tablespoon white vinegar
  • 1 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon onion salt
  • 2 teaspoons A-1 sauce
  • 1 quart water
  • 1/4 cup white sugar

Instructions

  1. Boil beef in enough water to cover meat until all pink is gone, about 10 minutes
  2. Drain meat and return to large stock pot.
  3. Or you can boil the meat right in the sauce and leave in the fat for a more original chili
  4. Put all other ingredients in stock pot and allow to simmer for at least 3 hours
  5. Serve over cooked spaghetti noodles and top with pinto beans, chopped onions, finely shredded cheddar cheese, hot sauce and oyster crackers.
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