Cincinnati Chili - CopyKat

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One of my favorite ‘famous’ recipes is Cincinnati chili. Several places in
Cincy specialize in it (Goldstar and Skyline are two of the majors). It’s a spicy/sweet chili of Greek origin, typically served over spaghetti and topped w/ cheese, onions, and beans.

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  • 10

Ingredients

  • 2 lbs. ground beef
  • 3 large onions, chopped (3 cups)
  • 3 cloves garlic, minced
  • 1 15-oz can tomato sauce
  • 1 C. beef broth
  • 2 Tbsp. chili powder
  • 2 Tbsp. semisweet chocolate pieces
  • 2 Tbsp. vinegar
  • 2 Tbsp. honey
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground cloves
  • 2 15 1/2 oz. cans kidney beans
  • 4 C. shredded cheese
  • 16 oz. fettuccine

Preparation

Step 1

In Dutch oven cook beef, 2 cups of the onion, and garlic ’till beef is brown and onion is tender. Drain fat. Stir in the remaining ingredients except the beans, cheese, and fettuccine. Bring to boiling, reduce heat. Cover; simmer over low heat 1 hour. Skim off fat. Cook fettuccine; drain. Serve with beans, cheese, onions, etc… enjoy!
Now you can serve up your chili in one of many different ways.

Two-Way Chili – Chili served on spaghetti

Three-Way Chili – Additionally topped with shredded Cheddar cheese

Four-Way Chili – Additionally topped with chopped onions

Five-Way Chili - Additionally topped with kidney beans

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