Cincinnati Chili

Cincinnati, Ohio is a long way from Texas. Cincinnati chili is even further away from Texas chili.

No self-respecting Texan would ever think about chili with allspice, cinnamon and chocolate!

Cincinnati Chili Recipe

1 large onion chopped
1 pound extra-lean ground beef
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 tbsp 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 spaghetti
Toppings (see below)

In a large frying pan over medium-high heat, sauté the onion, ground beef, garlic, and chili powder until the ground beef is slightly cooked. Add the allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce the heat to low and simmer, uncovered, 1 1/2 hours. Remove from the heat.

Cook the spaghetti according to the package directions and transfer onto individual serving plates (small oval plates are traditional).

Ladle the chili over the spaghetti and serve with the toppings of your choice. Oyster crackers are served in a separate container on the side.

Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way. Let guests create their own final product.

Two-Way Chili: Chili served on spaghetti

Three-Way Chili: Additionally topped with shredded Cheddar cheese

Four-Way Chili: Additionally topped with chopped onions

Five-Way Chili: Additionally topped with kidney beans

Makes 6 to 8 Cincinnati chili servings