Cincinnati Chili Heads South |
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Prep Time: 0 Minutes Cook Time: 243 Minutes |
Ready In: 243 Minutes Servings: 6 |
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I wanted to make something to represent the NFL team we were playing this week...and, immediately, Cincinnati's chili came to mind. Apparently, it's traditionally a very mild, sweet and spiced chili but without the heat southern chilis often pack. Read more ...and, it's served over spaghetti... Ingredients:
for chili |
2lb ground meat(beef, venison, lamb, pork, chicken, turkey, all can prolly be used....i used venison, as i do with our chili) |
1 large onion chopped |
3 cloves garlic, minced |
1 1/2 cup beef stock |
28ish oz tomato sauce |
1t red wine vinegar |
1t worcestershire sauce |
1 clove garlic, minced |
3t chili powder |
1-2t cinnamon |
3t cumin |
1t celery powder |
1t quality paprika(i used smoked) |
1/2-1t red pepper flakes |
1/2t cayenne(it was tough to not use more, but this is only meant to have a very slight heat..so use your judgment) |
1t cocoa |
kosher or sea salt and fresh ground black pepper |
for serving |
1lb spaghetti |
1 large can chili beans |
8oz colby or cheddar cheese, shredded |
green or red onions, onions |
Directions:
1. Put all chili ingredients in slow cooker(a small one works well) and cook on low for about 3 hours.
2. Stir and remove lid and cook another hour, if necessary, to thicken.
3. To Serve
4. Cook spaghetti per package directions and drain
5. Heat chili beans through
6. Top a serving of spaghetti with a large spoonful of the chili mixture, then top with small spoonful of beans.
7. Add shredded cheese and chopped onions
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