Our Journey Begins!
We are starting in our home state, with a dish that is common in the Cincinnati area, and a dessert that is known across the entire state, and is in many ways synonymous with the state itself. While many people outside the Cincinnati area may have never had this style of chili, you would have a hard time finding anyone from the state who does not know what a buckeye is. We are literally known as “The Buckeye State”.
These dishes are fairly simple to make and while they may not have great nutritional value, they sure are yummy!
We’ll be shooting the video for this meal on the 12th and 13th, and it is now posted at the top of the page!
If you want to join our community, make sure to join our social media pages, and most importantly like our videos on youtube and subscribe to our channel! Also, don’t forget to let us know if there was anything confusing or something we could do to help make it simpler for you! Our goal is to make these meals so easy that anyone can make them, and we need your feedback to ensure that!
Do you live in Ohio or have you visited? We would love to hear about your experience, anything from places you visited, to foods you had, as well as what you enjoyed!
- Large Pot
- Wooden Spoon or Silicone Spatula
- 2 lbs ground beef 80:20 or lean (see instructions)
- 1 can tomato paste 6 oz
- 4 cups water
- 1 can tomato sauce 8 oz
- 1 large onion yellow or white, minced
- 6 cloves garlic minced
- 3 tbsp chili powder
- 1 tsp cumin
- 1 tsp cinnamon
- 3/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/2 tsp cayenne
- 2 tsp kosher salt Any salt will do if kosher is unavailable
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 oz unsweetened chocolate
- oyster crackers
- finely shredded cheddar cheese sharpness based on preference (mild or medium is most common)
- 1 can small red kidney beans 15.5 oz, drained and warmed
- yellow onion minced, amount varies based on how much you like
- 1 box spaghetti
- Heat the pot over medium-high heat. Add tomato paste and scrape the pan to ensure that the paste cooks evenly. Cook until paste begins to brown and emit a rich fragrance, approximately 1 to 3 minutes.
- Remove pot from heat and add ground beef and water. Mix into a sludge. Return to heat and bring to a simmer, stirring into a paste. Add all ingredients except vinegar and chocolate.
- Simmer gently based on preference. At minimum simmer for 1 hour, but you can go up to 3 hours. The flavor will become stronger as time progresses, so taste occasionally to find your favorite.
- The next two steps are for 80:20 ground beef. If you want to skip these steps use lean ground beef instead.
- OPTIONAL STEP 1: Cool, then refrigerate overnight in airtight container.
- OPTIONAL STEP 2: Scrape solidified fat off surface of chili
- Bring to a rapid simmer, then add vinegar and chocolate.
- large mixing bowl
- double boiler (or something equivalent)
- wax paper
- 9 oz Peanut Butter (half jar) smooth or creamy
- 1 lb Confectioners (powdered) sugar
- 1 tbsp Vanilla
- 10 tbsp butter softened
For the chocolate coating:
- 6 oz Hershey's milk chocolate bar
- 1/4 cup chocolate chips
- 1/2 oz bitter baking chocolate
- 1/16 bar paro wax (paraffin)
- Cream together butter, peanut butter, and vanilla. Fold in sugar slowly until desired consistency is reached; when it is able to be formed into balls without being sticky.
- Begin to form the peanut butter mixture into balls about the size of a ping-pong ball.
- Chill overnight in the refrigerator or for at least 1 hour in the freezer.
- Melt wax in double boiler then add chocolate ingredients making sure to stir continually.
- (avoid letting any water get into the chocolate)
- Use a toothpick to dip peanut butter balls into the chocolate spread one at a time. Roll it around until approx. 3/4 of ball is covered. It should look like a Buckeye nut. (HINT: take a few out of the freezer or fridge at a time to keep them firm while dipping.)
- Set aside on wax paper to dry.
- Enjoy! Refrigerate leftovers.