Cincinnati Chili |

Cincinnati Chili

January 21st, 2010 |

Author: Pam

: Image by Food Thinkers via Flickr

To go along with last week’s Ohio Buckeye candy theme, today I’ll share another of our family favorites…an unusual chili recipe that doesn’t have beans in the mix but does have chocolate! I love to simmer this one for a few hours in the afternoon. The aroma is just wonderful!

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Recipe: Cincinnati Chili

Ingredients

1 large onion, chopped
1 clove garlic, minced
1 pound extra-lean ground beef
1 Tbsp chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 bay leaf
1/2 (1 ounce) square unsweetened chocolate or 1-1/2 tbsp unsweetened cocoa
1 tbsp Worcestershire sauce
1/2 cup water
1 (15 ounce) can tomato sauce
1 tablespoon cider vinegar
1/4 teaspoon ground cayenne pepper
1 (16 ounce) package uncooked spaghetti pasta
1/4 cup shredded Cheddar cheese

Instructions

In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add seasonings, cocoa, water, tomato sauce, Worcestershire sauce, and cider vinegar. Bring to a boil. Reduce heat to low and simmer, uncovered, 1-1/2 hours. Remove from heat.
Cook spaghetti according to package directions and transfer onto individual serving plates. Ladle chili over spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side.

Cincinnati chili is usually ordered by numbers: Two, three, four, or five way.

Two-way: Spaghetti and chili.

Three-way: Also add shredded cheddar cheese

Four-way: Also add chopped onions

Five-way: Also add kidney beans

Makes 6-8 servings

Posted in Food

3 Responses to “Cincinnati Chili”

Belinda says:

January 21, 2010 at 6:42 pm

This reminds me of our 2 years in Cincinnati!

Reply

Karen says:

January 27, 2010 at 2:11 pm

As a native Texan and chili-lover, I’m curious about using chocolate but must say I will definitely give your recipe a try. A friend of mine who used to live in Ohio serves her chili over pasta (is that a northern thing?). Texans usually just whip up a batch of jalapeno cornbread to further the fire factor. Anyhow, thanks for the recipe. Love the Buckeyes!

Reply

Alison says:

January 27, 2010 at 5:00 pm

This looks like a great chili recipe! My mom made this when I was growing up. I must confess. My short-cut version of this is to put Wendy’s chili over spaghetti!

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