Here are some key facts about Cincinnati chili:
Ingredients: Cincinnati chili is typically made with ground beef, tomato sauce, water, vinegar, and a variety of spices including cinnamon, allspice, and cloves. Some recipes also include cocoa powder and brown sugar.
Serving Style: Cincinnati chili is typically served over spaghetti noodles and topped with grated cheese, diced onions, and kidney beans. It is often referred to as a "three-way" (spaghetti, chili, and cheese), "four-way" (add onions), or "five-way" (add kidney beans).
Origins: Cincinnati chili was created by Greek immigrants who opened chili parlors in Cincinnati in the early 20th century. It is believed to be an adaptation of traditional Greek meat sauces that were served over pasta.
Variations: There are several variations of Cincinnati chili, including "white" chili made with chicken and white beans, and "veggie" chili made with meat substitutes such as tofu or tempeh.
Popular Brands: Some popular brands of Cincinnati chili include Skyline Chili, Gold Star Chili, and Dixie Chili. These brands can be found in Cincinnati and throughout the Midwest.
Overall, Cincinnati chili is a unique and tasty twist on traditional chili that has become a beloved regional dish in Cincinnati and beyond.
Cincinnati Chili Recipe
- 2 pounds ground beef
- 2 cups water
- 2 cans (14.5 oz each) diced tomatoes
- 2 cans (8 oz each) tomato sauce
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- 1 pound spaghetti
- 1 can of kidney beans, about 15 oz, drained and rinsed
- Shredded cheddar cheese (to taste), for garnish
- Chopped onions (to taste), for garnish
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain the excess fat and return the beef to the pot.
- Add the water, diced tomatoes, tomato sauce, onion, garlic, chili powder, cocoa powder, Worcestershire sauce, apple cider vinegar, cumin, cinnamon, allspice, cloves, cayenne pepper, salt, black pepper, and bay leaf to the pot. Stir to combine.
- Bring the chili to a boil, then reduce the heat and let it simmer for 1-2 hours, stirring occasionally. The longer you simmer it, he more flavor it will contain.
- Cook spaghetti according to package instructions.
- Once the chili is done simmering, remove the bay leaf and stir in the kidney beans.
- To serve, place a serving of spaghetti in a bowl and top with a generous scoop of chili. Sprinkle shredded cheddar cheese and chopped onions on top, if desired. Enjoy!