Okay I know some of you Texans out there are thinking chili from Cincinnati? On Spaghetti? OMG with BEANS? Heck yeah! Would I serve it and call it chili in Texas? Hell no!
Cincinnati chili is a regional style unique to this part of the country. It is believed this style of chile was started by Greek immigrants trying to offer something else more “American” in addition to their ethnic style of food. Ingredients vary from place to place but are a long the line of Allspice, cloves, cinnamon, chocolate etc.
Every once in a while I truly crave this recipe. I know it sounds weird but this is a truly regional classic dish and I think you all will love it too!
Well lets get started. Here are the ingredients:
2 lbs ground beef
1 qt water
2 medium onions, finely chopped
2 8 oz cans tomato sauce
2 tsp Worcestershire sauce
2 tbsp vinegar
4 cloves garlic minced
1 whole bay leaf
1 1/2 tsp salt
5 cloves whole
1/2 oz unsweetened chocolate (half square)
1/2 tsp ground allspice
1 1/2 tsp red pepper
1 tsp ground cumin
4 tbsp chili powder
1 tsp cinnamon
Chedder Cheese shredded
Extra chopped onion
2 15oz cans kidney beans drained.
First start by breaking up the ground beef in in a 5 qt pot.
Okay this part just freaks me out but it is part of the process and if you can make it through it you will be rewarded. Add 1 qt. water….yes water. Remember it’s hamburger you tossed in the pot not a filet mignon. You want to totally stir and break up the ground beef with a spoon in the water. When you are successful it will look like this. Ugh!
Try not to look I know. Slow boil this glop for 30 minutes making sure it is all broken up fine. Texture is an important part of food sometimes and especially in this case.
Okay once that is done add the rest of your ingredients:
Chop onion fine. I used a red and yellow onion because that is what I had.
2 8oz cans of tomato sauce. Only from Ralph’s they make the best! No I’m just joking any brand will do.
Add worcestershire, vinegar, garlic (minced), bay leaf, salt and cloves.
Add chocolate, allspice, red pepper, cumin and chili powder. Did you guys ever give your kids a piece of bitter chocolate when they were little? Both of my kids fell for that. You get to see the look in their eyes that they can have chocolate then their reaction once they take a bite. Money can’t buy entertainment like that folks. Okay I’m mean sorry. Anyway….
Bring up to a boil and simmer for 3 hours without a lid.
When it starts to look like this:
It is getting close. You basically want it reduced down to a thick consistency. That’s it!
Now some fixins. When you order it you have the option of the following:
two-way: spaghetti and chili
three-way: spaghetti, chili, and shredded cheese
four-way: spaghetti, chili, shredded cheese, and either diced onions or beans
five-way: spaghetti, chili, shredded cheese, diced onions, and beans
I roll five-way because I always say go big or go home! I did use less cheese then most places usually do because i’m trying to watch my sexy figure.
I hope you enjoy it!
- 2 lbs ground beef
- 1 qt water
- 2 medium onions, finely chopped
- 2 8 oz cans tomato sauce
- 2 tsp Worcestershire sauce
- 2 tbsp vinegar
- 4 cloves garlic minced
- 1 whole bay leaf
- 1½ tsp salt
- 5 cloves whole
- ½ oz unsweetened chocolate (half square)
- ½ tsp ground allspice
- 1½ tsp red pepper
- 1 tsp ground cumin
- 4 tbsp chili powder
- 1 tsp cinnamon
- Chedder Cheese shredded
- Extra chopped onion
- 2 15oz cans kidney beans drained.
- 2lbs cooked spaghetti
- First start by breaking up the ground beef in in a 5 qt pot.
- Add 1 qt water and break up ground beef until it’s all broken up
- Add rest of the ingredients except for the toppings.
- Bring to a boil and reduce to simmer without a lid for about 3 hours.
- It needs to be reduced down to a thick consistency.
- Add your toppings and enjoy!
- two-way: spaghetti and chili
- three-way: spaghetti, chili, and shredded cheese
- four-way: spaghetti, chili, shredded cheese, and either diced onions or beans
- five-way: spaghetti, chili, shredded cheese, diced onions, and beans