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Cincinnati Chilli

Jan 23, 2013 03:59PM, Published by Ryan Frisch, Categories: Food+Drink, In Print, Today



On Father’s Day I went with a group of friends to our friend Chelsea’s grandparent’s house. They are originally from Ohio and her grandmother had made a big pot of Cincinnatti-style chili, to be eaten on noodles and topped with cheese.
I recognized this as the same genre as the “Chili 5-Way” I had long enjoyed at Steak ‘n’ Shake. I was interested to see what it tasted like homemade by a native. It was delicious! She showed us her recipe (handwritten on an envelope) and I was again surprised by the ingredients.
This inspired me, so the very next day I looked up a recipe that seemed very similar to what I had seen of hers and I made my own! I used this recipe: http://whatscookingamerica.net/Beef/CincinnatiChili.htm

Ingredients:
1 large onion, chopped
1 pound extra-lean ground beef (hamburger)
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tablespoons unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
1 (16-ounce) package uncooked dried spaghetti pasta (vermicelli is good).
Toppings (see below)

Preparation:
In a large frying pan over medium-high heat, sauté onion, ground beef, garlic, and chili powder until ground beef is slightly cooked.
Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 hour 30 minutes. Remove from heat.
Cook pasta according to package directions and transfer onto individual serving plates or bowls.
Ladle Cincinnati Chili mixture over the cooked spaghetti and serve with toppings of your choice.

Toppings:
Shredded Cheddar Cheese
Chopped Onion
Kidney Beans (16-ounce) can
I essentially followed the above recipe, but I added an extra 15 oz can of diced tomatoes, because I like those, and I also ended up adding a finely diced green bell pepper just because I had a fresh one someone had grown just sitting around. I cooked up some vermicelli and topped it with warm kidney beans, lots of freshly chopped white onion, and shredded cheese. IT WAS SO GOOD. I am very excited that I now know how to make this dish anytime I want.

I like to stir mine up right before I eat it

Served it with sauteed zucchini and a simple balsamic salad

Oh – and it is delicious as leftovers, too. And on top of hot dogs!!!



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