Cincinnati Chili, 4-Way
Brrrrr! It's getting chilly outside. Time to warm things up inside, then, with a spicy bowl of chili. This hearty recipe, packed with aromatic spices and served over hot noodles, has its roots in Cincinnati.
The traditional way to serve it is piled inches high with cheese. Instead of saltines, pair it with oyster crackers.
- 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
- 15-ounce can tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 1/2 cup water
- 16-ounce package uncooked spaghetti
Grated Cheddar cheese, chopped onion and warm drained kidney beans for topping
In a large frying pan over medium-high heat, saute 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 spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional).
Ladle Cincinnati Chili mixture over the cooked spaghetti and serve with toppings of your choice: three-way (with cheese), four-way (with onions) or five-way (with a finishing flourish of beans).
Makes 6 to 8 servings.