Cincinnati Chili

By Birgitta

Cincinnati chili is basically a thin chili (almost more of a meat sauce) that is flavored with some unusual spices for chili, namely cinnamon, cocoa, and allspice and is served over cooked spaghetti.

Greek immigrants Tom and John Kiradjieff began serving this chili in 1922 at their hot dog stand the Empress which explains the oddly Mediterranean flavor of the chili.

Ingredients

• To serve:
• 2 lb ground beef
• 28 oz can diced or crushed tomato in tomato juice
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1/2 cup water
• 2 tbsp chili powder
• 1 1/2 tbsp cocoa
• 1 1/2 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tsp allspice
• 1 tsp cinnamon
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp chipotle pepper
• 1/2 tsp cloves
• 1/2 tsp salt
• 1 lb cooked spaghetti pasta (hot)
• sour cream
• chopped onions
• dark red kidney beans (heated through)
• shredded cheddar
• oyster crackers

Details

Servings 6
Adapted from coconutlime.blogspot.com

Preparation

Step 1

In a large skillet saute onion, garlic, ground beef, and chili powder until ground beef is slightly browned. Drain off any excess fat. Add all of the remaining ingredients. Reduce heat to the lowest setting and simmer, covered, for about 1 hour, stirring occasionally. Then remove the cover and simmer for an additional 1/2 hour or until most of the liquid is absorbed or evaporated but the mixture is still a little runny. Remove from heat. Arrange spaghetti on plates.

Now there are several ways to eat Cincinnati style chili:

3-way: Spaghetti topped with chili,
covered with shredded cheddar cheese

4-way: Spaghetti topped with chili, then cheese, then onions

5-way: Spaghetti topped with beans, chili, cheese & onions

Serve the crackers on the side.