Friday, December 20, 2013

Cincinnati Chili

My aunt Brenda made this unique chili for me for the first time a few years ago and I loved it instantly. The chili has a cult following, and is completely different than Texas style chili. For starters, it is served over spaghetti noodles and the beef is boiled in the spice blend. The spices used in the chili include cinnamon, cocoa, allspice, chocolate, and Worcestershire. The chili sauce is so intense, rich and flavorful and has no beans, though you can add beans as a topping later. Brenda sent me home with the seasoning packet that she uses and I ordered more on amazon. You can make this from scratch, though I think the packet is delicious as well!
In Cincinnati, you can order the chili as follows:

Two-way chili: on spaghetti
Three-way chili: on spaghetti with cheddar cheese
Four-way chili: on spaghetti with cheese and onions
Five-way chili: all of the above, plus kidney beans 

Cincinnati Chili
1 packet Cincinnati Recipe Chili Mix
1 (6 ounce) can tomato paste
1 1/2 pounds lean ground beef
Spaghetti noodles, cooked according to package instructions

1 cup onion, finely chopped
1 cup sharp cheddar, grated
1 can kidney beans, rinsed and drained
Oyster crackers - I used my firecracker recipe

Combine the contents of chili packet with can of tomato paste and 6 cups of water. Add lean ground beef. Do not brown. Beat mixture with a fork and bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, for 60 to 90 minutes or until desired thickness is reached. 

To serve, add a layer of the cooked spaghetti on the bottom of your bowl. Ladle a generous amount of chili over the spaghetti. Top with onions, grated cheese, kidney beans, and oyster crackers if desired.  

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