Cincinnati Chili
Mediocre chili. It’s a plague running through midwestern households like Mary Kay at a church potluck. And we’ve all succumbed to the ‘please don’t let this happen’ prayer while fast-paced stadium shuffling to the bathroom after being force-fed your uncle’s tailgating tradition. We need an intervention, and the answer hails from Cincinnati.
Yield:
4 (But I’ve witnessed 1 put this down alone)
Ready In:
1hrs 30min
Good For:
Lunch, Dinner, or Emotional Eating
Formerly crowned ‘Pork Processing Capital of the World’ (please try to contain your jealousy) thanks to its large concentration of German immigrants, so you’d think blood sausages and bratwurst would be Cincinnati’s crowning jewel. But no, it’s the Greek stew meets chili meets spaghetti sauce created by Macedonian immigrants in the 1920’s that reigns supreme.
The truth is it’s good. I mean damn good. So good, you’ll be willing to overlook the abnormal activity of placing chili on top of spaghetti noodles. Granted, you can also go with the chili dog affectionately referred to as a ‘coney’ and equally as delicious. But the fun doesn’t stop there. You proceed to what is known as ordering via the ‘way’ system, which is as follows:
- Two-way: spaghetti topped with chili (also called “chili spaghetti”)
- Three-way: spaghetti, chili, and cheese
- Four-way onion: spaghetti, chili, and cheese w/ onions or cheese (Four-way w/onion is where it’s at!)
- Five-way: spaghetti, chili, beans, onions, and cheese
- 2 lb ground beef
- 1 large onion, diced
- 6 cloves garlic, minced
- 1 15oz can tomato sauce
- 16 oz chicken stock
- 2 tbsp cider vinegar
- 2 tsp Worcestershire sauce
- 1 oz unsweetened chocolate
Spice Mix
- 1/4 cup chili powder
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1/2 tsp ground cayenne pepper
- 1/2 tsp ground allspice
- 1/4 tsp ground clove
- 2 bay leaves
Step by Step Instructions
Step 1
Combine spices for mix and set aside.
Heat dutch oven or large pot over medium-high heat and add oil.
Once oil shimmers, add beef and brown to develop flavor and texture – no need to cook through just develop browning.
Remove beef with slotted spoon or spider strainer.
Step 2
Add onion and garlic – cook in beef fat and oil until translucent.
Add spice mixture to onion mix to toast lightly in oil.
Step 3
Add beef, tomato sauce, and chicken stock to pot and bring to a simmer.
Once simmering, add chocolate, cider vinegar, and worcestershire and stir to combine.
Step 4
Simmer and reduce until mixture has become homogeneous and thickened – about 30 – 45 minutes
Step 5
When sauce is ready, cook spaghetti in large pot of salted water until al dente.
Drain pasta and toss in 1 tsp of oil.
Plate up with spaghetti, meat sauce, onions and beans (if using), and shredded cheese.
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