Thursday, December 31, 2009



I have done a little research on this chili since I posted
about it yesterday and apparently I am the only person
on the face of the earth that has never heard of it.

People eat something like 85,000 pounds of it a year
back in the Cincinnati area. Tourists go and eat this
before they see any other attractions.
After making it I can see why!

There are several ways to describe what exactly
you wish to have served on your chili when
you order it from one of the hundreds of
restaurants that serve it:

  • two-way: spaghetti and chili
  • three-way: spaghetti, chili, and shredded cheese
  • four-way: spaghetti, chili, shredded cheese, diced onions or beans
  • five-way: spaghetti, chili, shredded cheese, diced onions, beans
  • cheese coney: hot dog topped w/chili, shredded cheese, diced onions, mustard

  • We had it four-way, with spaghetti, chili,
  • shredded cheese and onions.

The chili turns out more like a spaghetti sauce than
what I know as chili and the burger is cooked in water
rather than fried, which gives it a different texture
and removes the fat.

Very different, very good, very much going into my
permanent book!

Cincinnati Chili

1 tablespoon vegetable oil
1/2 cup sweet onion, plus a whole onion, chopped, divided
2 pounds ground beef
6 cups cold water
1/4 cup chili powder (or to taste)
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 ounce (half a square) unsweetened chocolate, grated
2 (10.5-ounce) cans beef broth
1 (15-ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1 pound angel hair pasta or spaghetti
1/2 cup shredded cheddar cheese

Heat oil in a large saucepan over medium heat. Add 1/2 cup of
onion and cook, stirring frequently until tender, about 6 minutes.
Drain and set aside.

Place ground beef in a large pot and add six cups of water. Stir to
break up the raw beef (yes, this is weird, but it is correct). Bring to
a boil over high heat,stirring to continue breaking up the meat. Once
it is no longer pink, after about 5 minutes, drain well.

Return the drained beef and cooked onions to the pot. Add chili
powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate,
beef broth, tomato sauce, cider vinegar and cayenne pepper. Stir
to mix well.Bring to a boil. Reduce heat to low; cover and simmer
1 1/2 hours, stirring occasionally. Remove the bay leaf.

While chili is simmering, cook pasta according to package
instructions. Serve chili over hot angel hair pasta or spaghetti. Top
with remaining chopped onions and shredded cheddar cheese.
Serves: 6.


Karen Deborah said...

This is a first for me. Usually I can imagine how a recipe will taste but not this one. I may have to try it though; just because you said so.

Anonymous said...

I too have not hard of it.... but then again moving to Colorado they have "green chili" which was totally different animal than I was used to!