Fairly Authentic Cincinnati Chili |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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There's a few Cincy recipes out there, and here's another. Seems fairly authentic and my wife and in-laws liked it. Very, very easy. Ingredients:
1 medium onion, chopped |
1 tablespoon olive oil |
4 cups water |
15 ounces tomato sauce |
12 ounces tomato paste |
2 lbs ground chuck |
3 tablespoons chili powder |
2 tablespoons cider vinegar |
2 teaspoons ground cumin |
2 teaspoons worcestershire sauce |
1 1/2 teaspoons ground cinnamon |
1 teaspoon salt |
1 teaspoon ground allspice |
1/2 teaspoon crushed red pepper flakes |
4 bay leaves |
4 garlic cloves, crushed |
1 ounce unsweetened chocolate |
2 lbs spaghetti |
1 onion, chopped, for garnish |
14 ounces red kidney beans, rinsed and drained, then nuked a bit prior to serving |
2 cups cheddar cheese, shredded |
oyster crackers, to taste |
Directions:
1. Saute the onion in the olive oil until translucent.
2. Add the water, tomato sauce and tomato paste and stir.
3. Add the beef WITHOUT BROWNING IT. Break it up and stir.
4. Add the rest of the ingredients up to and including the chocolate.
5. Simmer at least 1 hour, preferably 2 or 3 until spaghetti sauce consistency.
6. Boil spaghetti to al dente. And now the 'ways':.
7. One-way: Chili alone with some oyster crackers.
8. Two-ways: Chili on spaghetti.
9. Three-ways: Chili on spaghetti with cheese on top.
10. Four-ways: Chili on spaghetti with chopped onion, then cheese on top.
11. Five-ways: Chili on spaghetti with onions, kidney beans, then cheese on top.
12. Offer extra chili flakes to the hot-heads.
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