Chili Seasoning Cincinnati Style

Cincinnati Chili Seasoning

When we visit Cincinnati, it is a traditional, or maybe even a ritual, that we go to either Gold Star of Skyline Chili at least once or twice. We often bring home either cans of the goodness or seasoning packets so that we can enjoy the chili back home in Kansas City.

Down to my last packet and no trip to Cincinnati planned for the next few months, I decided to try my hand at creating my own seasoning mix. Here it the result. Try and let me know what you think. You can mix the seasoning and keep it on hand is a jar or baggie.

I use the chili seasoning on a meatless chili since I have begun eating a vegan diet. You can add meat to yours and enjoy the traditional style chili.

Seasoning mix:

1/4 t. garlic powder
1 t. onion powder
2 T ground cumin
1 1/2 t. ground allspice
1 1/2 t. salt
1 t. cayenne pepper
1 t. ground cinnamon
1/1/2 t. paprika
1/4 t. fresh ground black pepper
1/2 t. ground mustard
1 whole bay leaf

Vegan Style:

1. In a large skillet or pot, add one cup cooked brown and wild rice, one 12 oz can diced tomatoes with liquid, 1  8 to 12 oz can tomato sauce, the seasoning mix, and 1 cup water. 
2. Heat on stove top until just starting to bubble and then turn down to medium low heat and simmer for 10 minutes. 
3. Add one can 12 - 15 oz, red kidney beans and simmer for 10 minutes longer. 
4. Remove bay leaf and serve.

Serving suggestions:
2-way Vegan: Serve over whole wheat spaghetti.
3-way Vegan: Serve over spaghetti and top with chopped onions
4-way Vegan: in the last 10 minutes of simmering, stir in 1/2 cup shredded raw sweet potato. Serve over spaghetti and top with onions

Beef Chili:

1. In a large skillet, add 1 lb lean ground beef with 1 cup of water. Stir until the meast is browned. 
2. Add seasoning mix, stir and let simmer for 10 minutes.
3. Add three cups of water, bring to a boil. Add one 8 oz can of tomato sauce, reduce heat and simmer uncovered for one hour.
4. Remove bay leaf.
5. Salt to taste and serve.

Serving suggestions:
2-way Beef Chili: Serve over spaghetti
3-way Beef Chili: Serve over spaghetti and top with shredded mild cheddar
4-way Beef Chili: Add red kidney beans OR chopped onions
5-way Beef Chili: Serve over spaghetti, top with shredded mild cheddar, red kidney beans, chopped onions
6-way Beef Chili: Serve as the 5-way but top with sour cream.



Buzz it up

Baked Italian Tofu

Preparation Time: 15 min Cooking Time: 12 min Level of Difficulty: Easy Course: Main meals, appetizers Servings: 4

Ingredients

• 1 pound firm tofu, well drained
• 1 cup basil, fresh leaves
• 1 cup fresh oregano, fresh leaves
• 2 tsp Italian seasoning
• 2 teaspoons Kirkland Organic No-salt Seasoning
• 2 cloves garlic, finely minced
• 1/8 cup water
• 1/8 cup balsamic vinegar
• 1 tsp olive oil
• 1/2 cup marinara sauce

Instructions

1. Preheat oven to 400 degrees.
   
2. Season a pizza stone or baking pan with the olive oil and set aside.
3. Slice one pound of firm tofu in slices 1/2" x 1" x 2". (I sliced the block in 1/2" slices and then cut each again long-ways.)
   
4. Place the slices on a plate over a paper towel. Put another paper towel on top and then set a second heavy plate on top. Let sit for about five to ten minutes to remove moisture. If you are trying to cut down on using paper, then use two clean dish towels.
   
5. Mix water and vinegar in a small bowl. Finely mince the garlic and add it to the water and vinegar. Let sit for five to ten minutes so that flavors combine. (steps 2 and 3 are completed during the same 5 - 10 minute period of time)
   
6. Finely chop the fresh herbs. Add the dried Italian seasoning and the no-salt seasoning to the fresh herbs. Take the top dinner plate off of the tofu and spread the herb mixture evenly on a dinner plate.
   
7. Pour the vinegar, water, garlic mixture onto another dinner plate. Then take four pieces of tofu at a time and place in liquid mixture to coat, pushing gently to pick up garlic. Then gently press the tofu slice into the herbs and turn to coat.
8. Place the tofu pieces as they are coated with herbs onto the baking pan you have coated with olive oil. After all the pieces have been coated and placed on the pan, put the pan in the oven and bake for 12 minutes or until lightly browned.
9. Remove from oven when lightly browned and serve warm with Marinara Sauce.