Cincinnati chili is a chili unlike any other, filled with a beguiling mix of unique spices and served over hot spaghetti, a beloved regional favorite.
INGREDIENTS
- 2 pounds ground chuck
- 4 cups water (or use tomato juice)
- 1 can tomato sauce canned (15 ounces)
- 4 ounces tomato paste
- 1 large onion chopped
- 4 cloves garlic minced
- 1/4 cup chili powder more or less as desired
- 1 tablespoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground all spice
- 1 teaspoon milled black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1/2 teaspoon ground cloves
- 5 whole bay leaves
- 1 ounce unsweetened chocolate
- 1.5 teaspoons vinegar I used red wine vinegar
- 2 large dashes Worcestershire sauce
FOR SERVING
Cooked spaghetti noodles, shredded cheddar cheese, kidney beans, chopped onions, oyster crackers.
DIRECTIONS
- Combine all ingredients in a large pot.
- Break up the uncooked beef as fine as you can with a wooden spoon, or use a potato masher.
- Cook on medium-low heat, uncovered, for two hours, stirring every 20 mins.
- When done, you can mash the chili again with wooden spoon or potato masher for a finer texture, or use a stick blender to partially blend it.
- Serve with your favorite fixins! See the recipe notes for the traditional "ways" to serve Cincinnati Chili.
"THE WAYS"
Serving up this dish is another way it is differentiated from other American chili recipes. Here are the traditional ways to serve Cincinnati chili:
- 2 Way - Cincinnati chili over spaghetti.
- 3 Way - Cincinnati chili over spaghetti with cheddar cheese.
- 4 Way - Cincinnati chili over spaghetti with cheddar cheese, with either diced onions or beans.
- 5 Way - Cincinnati chili over spaghetti, with both diced onions AND beans.
