Recipe

Cincinnati Chili Over Spaghetti Recipe


Cincinnati Chili Over Spaghetti Recipe
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Since I now live in Cincinnati, I thought it was about time I added a recipe for a local staple! Cincinnati chili actually was inspired by greek immigrants (no wonder I tend to like this style of chili - since I love mediterannean cuisine!).

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Ingredients
  • 2 1/2 pounds ground beef
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • 3 tablespoons chili powder
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon ground allspice
  • 1 tablespoon salt
  • 1 medium onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 can (12 ounce) tomato paste
  • 1 can (15 ounce) tomato sauce
  • 4 cups water
  • 2 tablespoons vinegar
  • 2 teaspoons Worcestershire sauce (optional)
  • 4 bay leaves
  • 1 ounce block unsweetened baking chocolate
  • 1/2 teaspoon Ground cayenne peppers (optional)

Directions
  1. Add olive oil to a large pot over medium high heat. Add ground beef and the next 8 ingredients. Stir while cooking until meat is lightly browned.
  2. Add the tomato paste and tomato sauce along with the water, vinegar, Worcestershire sauce, bay leaves and chocolate. For more "fire", add the ground cayenne.
  3. Bring to boil then reduce heat to low and simmer, uncovered, for 2 hours. Be sure to stir occasionally to prevent sticking and carbonization of the bottom of your pot.
  4. To Serve: Cincinnati chili lovers order their chili by number "3, 4, or 5-way".
  5. 3-Way. Serve chili on deep sided plate or shallow bowl over cooked and drained spaghetti. Top with finely shredded cheddar cheese. This is called a three-way.
  6. 4-Way. Sprinkle chopped raw onions on chili before adding cheese.
  7. 5-Way. Add cooked beans (kidney) to the top of the chopped onions before adding cheese.

Not quite what you're looking for? See more Main Dish / Chili
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