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Community Corner

Tried and True Chili Recipes

Cauldron and Cinncinnati Chili feature diversity of ingredients.

Cauldron Chili
(Recipe developed by Suzanne Corbett) 

  • 2 tablespoons oil
  • 1 large onion, chopped
  • 3 cloves garlic, crushed
  • 2 pounds coarsely ground beef
  • 1 (15-ounce) cans tomato sauce
  • 1(16-ounce) cans red kidney beans, drained
  • 1 (6-ounce) cans tomato paste
  • 1 cup water
  • 1 cup beer
  • 1/4 cup chili powder
  • 1 tablespoon brown sugar
  • 1 tablespoon cider vinegar
  • 2 tablespoons Worcestershire
  • Salt and black pepper to taste
  • 1 teaspoon ground cumin
  • 2 – 3 dried hot pepper pods
  • Chopped green onion for garnish

In a large Dutch oven placed over medium high, heat oil until hot and sauté onion and garlic for a few minutes until lightly brown. Add ground beef and cook until browned. Drain off any excess fat from pan. Add in tomato sauce, kidney beans, tomato paste, water, beer, chili powder, brown sugar, vinegar, Worcestershire sauce, salt, pepper, cumin and dried pepper pods. Simmer uncovered, over low heat for 1 hour.  Serve spooned into serving bowls, garnished with chopped green onions. Makes 8-10 servings

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Pedenales River Chili
(LBJ Presidential chili recipe)  

  • 4 pounds coarsely (chili-grind) ground beef
  • 1 large chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 6 teapsoons ground cumin
  • 6 teaspoons chili powder
  • 2 (16-ounce) cans tomatoes
  • salt to taste
  • 2 cups hot water

  In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients into a large cast-iron Dutch oven. Add oregano, cumin, chili powder, tomatoes, salt and water. Bring to a boil. Reduce the heat and simmer, covered, for about an hour. Remove from heat, skim off excess grease and serve. Makes 12 servings.    

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Cincinnati Chili

(Inspired by McCormick Spices)  

  • 1 large onion, chopped
  • 1 pound extra-lean ground beef
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red (cayenne) pepper
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons unsweetened cocoa
  • 1/2 ounce grated unsweetened chocolate
  • 1 (15-ounce) can tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1 (16-ounce) package uncooked dried spaghetti pasta

Toppings: Oyster Crackers, shredded Cheddar cheese, chopped onion, red kidney beans

In a large frying pan over medium-high heat, sauté onion, ground beef, garlic, and chili powder until ground beef is slightly cooked Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 hour 30 minutes, then, remove from heat.

Cook spaghetti according to package directions and transfer onto individual serving plates. Ladle chili mixture over the cooked spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side. Makes 10 servings.

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