Cincinnati Chili

Well the thought of putting chili over a pile of spaghetti did seem strange to me, however, it is quite the thing in Cincinnati according to the magazine I got this recipe from. As I read through the ingredients, some of the spices did sound odd to put in a chili. But in the end, it was another great plate of food - yum! Maybe next time I will use elbow macaroni or some other type of pasta. "They" say that you serve this with oyster crackers, hmmm interesting.... I say it's not necessary but what do I know!

Here's how I made it...

Cincinnati Chili

Serves 6 

Cincinnati Chili

ingredients

• 1/2 lb cooked spaghetti

• 1 lb ground beef

• 1 Tbsp EVOO

• 1 sweet onion, diced plus more for topping

• 2 cloves garlic, minced

• 8 oz tomato sauce

• 1 Roma tomato, diced

• 1/8 cup apple cider vinegar

• 1/8 cup chili powder

• 1 tbsp paprika

• 1/2 tbsp ground cinnamon

• 1 tsp ground cumin

• 1/4 tsp ground allspice

• 1/8 tsp ground cloves

• 1/8 tsp cayenne pepper

• Kosher Salt & Freshly Cracked Black Pepper

• beef broth

• Pinto beans and grated cheddar cheese for topping

directions

1. Heat the oil in a dutch oven over medium-high heat, add the beef, onion & garlic until browned, drain and return to hot pot. Season the meat with 1/4 tsp each of S&P. 

2. Add the rest of the ingredients (except beans and cheese) with 1 cup beef broth, simmer for 1 hour, until slightly thickened. Taste and adjust seasonings if needed. 

3. Serve the chili over some spaghetti, topped with beans, onions, chili and cheese. 

Enjoy!

This recipe was adapted from Food Network.