Mediocre chili. It’s a plague running through households like Mary Kay at a midwestern church potluck. And we’ve all succumbed to the ‘please don’t let this happen’ prayer while fast-paced shuffling to the stadium bathroom after being force-fed your uncle’s tailgating tradition. We need an intervention, and the answer hails from Cincinnati.
Formerly crowned ‘Pork Processing Capital of the World’ (please try to contain your jealousy) thanks to its large concentration of German immigrants, you’d think blood sausages and bratwurst would be Cincinnati’s crowning jewel. Now, when I roamed those dank streets in my early twenties you couldn’t turn a corner without running into a large flamboyantly dressed flying pig statue (dead pig angels?) or attend any event that didn’t include the term ‘Porkopolis’ or another play on words involving swine. But no, Cincinnati’s love for everything pork didn’t produce a dish that came close to shining as bright as the Greek stew meets chili meets spaghetti sauce created by Macedonian immigrants in the 1920’s.
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 forego the noodles and get 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
4 (But I’ve witnessed 1 put this down alone)
Dutch oven or large pot
Step by Step Instructions
- 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
- 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
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.
Add onion and garlic – cook in beef fat and oil until translucent.
Add spice mixture to onion mix to toast lightly in oil.
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.
Simmer and reduce until mixture has become homogeneous and thickened – about 30 – 45 minutes
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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