Cincinnati Chili

Cincinnati Chili

You may wonder what makes Cincinnati Chili so special, it definately isn’t Texas style chili.  Macedonian immigrant Tom Kiradjieff created Cincinnati chili in 1922.   He added middle eastern spices to his chili and called it “spaghetti chili’.  This “spaghetti chili” has been popular ever since.  Cincinnati chili has a much thinner consistency to it than compared to Texas Chili. Some say the secret is to  not brown the ground meat but to let it cook in the sauce.
2 lbs. ground beef
3 large onions, chopped (3 cups)
3 cloves garlic, minced
1 15-oz can tomato sauce
1 C. beef broth
2 Tbsp. chili powder
2 Tbsp. semisweet chocolate pieces
2 Tbsp. vinegar
2 Tbsp. honey
1 Tbsp. pumpkin pie spice
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
2 15 1/2 oz. cans kidney beans
4 C. shredded cheese
16 oz. fettuccine
In Dutch oven cook beef, 2 cups of the onion, and garlic ’till beef is brown and onion is tender. Drain fat. Stir in the remaining ingredients except the beans, cheese, and fettuccine. Bring to boiling, reduce heat. Cover; simmer
over low heat 1 hour. Skim off fat. Cook fettuccine; drain. Serve with beans, cheese, onions, etc… enjoy!
Now you can serve up your chili in one of many different ways.

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

One of my favorite ‘famous’ recipes is Cincinnati chili – don’t know if you’ve ever had it, but several places in
Cincy specialize in it (Goldstar and Skyline are two of the majors). It’s a spicy/sweet chili of Greek origin, typically served over spaghetti and topped w/ cheese, onions, and beans. Brian Harper

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