Freezer Friendz: Cincinnati Chili by Mel

Monday, January 4, 2010

Cincinnati Chili by Mel

Ingredients:

1 pkg. "Cincinnati Recipe" chili mix

1 6oz. can of tomato paste

1-1/2 lbs. ground beef

6 cups water

spaghetti

cheddar cheese

Optional extras: onions, beans

Directions:

Combine chili mix packet, tomato paste, water and raw beef in large pot. Beat it with a fork to break up meat chunks. Bring to a boil, then reduce heat and simmer for 1-1/2 hours.

Serve:

Serve over spaghetti, topped with cheese. Can also be served on hot dogs in buns for cheese coneys.

Freezer instructions:

Let chili cool, and skim fat off the top before freezing. Thaw and reheat to serve. If chili seems too thick, you can add some water to thin it while you are reheating.

6 comments:

JCDesigns02January 5, 2010 at 9:00 PM
Sounds yummy! Wishin I was in your group to get this meal! :)
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Tish PowersJanuary 7, 2010 at 5:46 PM
Let me start off by prefacing this comment with the fact that none of our family grew up in Cincinnati, therefore we have not yet aquired the tastebud for "Cincinnati Chili". Chad and the girls really didn't care for it, however, I thought it was fine. Not my favorite but still tasty, especially after I added some jalepenos and onions to it.
Thanks for your efforts.
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the Chunn'sJanuary 13, 2010 at 7:08 PM
We loved it. All my kids had seconds. This is probably the most food the boys have eaten in ages. Caleb said he'll have to give you his thanks on Sunday.
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SusanJanuary 17, 2010 at 7:54 PM
most natives I know like skyline and being transplants from the texas area we much prefer gold star. With that being said we were a little nervous with your skyline story at the swap. However I would like to say that we really liked this and had no left overs because the kids stuffed themselves. So, we would like to know which brand you used for the chili ix? My bet is on skyline because of the above, but I am willing to eat my word if we can make it at home! Thanks Mel!
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MissyJanuary 27, 2010 at 8:48 PM
We LOVED this meal Mel (as you heard)! I am excited to try this soon. Each child had 3 helpings each and there were still leftovers...Micah was out of town:)
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MelFebruary 2, 2010 at 1:29 PM
Susan,
I actually used the brand "Cincinnati Chili Mix" from Kroger, so yes, you too can make it at home. It's possible to get "skyline" brand, but we have always just used this. Probably comes from the generic shopper in me! Glad you enjoyed it.
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Freezer Cooking Quick Tips

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn. Using one layer of plastic wrap and a top layer of foil is best.

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Meat in Freezer Meals: Thawed meat must be cooked before it can be refrozen. Frozen cooked meat can not be refrozen once thawed.

Freezing Soup: Pour soup into gallon size Ziploc bag. Lay bag of soup flat on a cookie sheet in the freezer until frozen, then remove cookie sheet. Doing this allows soup to freeze flat, so it can stack easily with other meals in your freezer.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat).

1lb. raw ground beef=12 oz. cooked ground beef=2 - 2.5

Freezing Sandwiches: You can make lunchmeat sandwiches ahead of time and freeze them. Just assemble the meat and cheese on bread and place in ziploc sandwich bags. Place all bagged sandwiches into a large ziploc freezer bag. I did this once with cheap sandwich bags and the sandwiches tasted like plastic; however, they taste fine if you use Ziploc bags. **PBJ works too, if bread is a higher quality wheat bread.

Freezer Efficiency: If your freezer isn't full, fill empty milk jugs 3/4 full with water and place in freezer. This helps your freezer not have to work so hard to stay cold, saving you money.

Substitutions: Here is a great source for figuring out substitions for your recipes when you start making something and realize you are missing an ingredient: http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx

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Monday, January 4, 2010

Cincinnati Chili by Mel

6 comments:

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