This recipe is from Jeff and Kate Hirsch.
Cincinnati Chili
This is a
delightful spin on more traditional Chili recipes. This type of chili was originally
developed by Greek immigrants. The Cincinnati Chili parlors (Empress, Gold Star, Skyline,
etc.) are ubiquitous institutions of Cincinnati and Indianapolis. There are no beans in
this chili and it is usually served over spaghetti.
2 to 2 ½ lb. of ground beef
1 tbs. olive oil
1 ½ tsp. ground cinnamon
2 tsp. ground cumin
3 tbs. chili powder
½ tsp. crushed red pepper
1 tsp. ground allspice
1 tbs. salt
1 medium onion, finely chopped
4 garlic cloves, crushed
1 12 ounce can tomato paste
1 15 ounce cans of tomato sauce
4 cups water
2 tbs. vinegar
2 tsp. Worcestershire sauce (optional)
4 bay leaves
1 oz. block unsweetened baking chocolate
½ tsp. Ground cayenne peppers (optional)
Add olive oil to a large (4-6 quart) pot over
medium high heat. Add ground beef and the next 8 ingredients. Stir while cooking until
meat is lightly browned. Add the tomato paste and tomato sauce along with the water,
vinegar, Worcestershire sauce, bay leaves and chocolate. For more "fire", add
the ground cayenne (careful).
Bring to boil then reduce heat to low
and simmer, uncovered, 1 ½ to 2 hours. Stir, occasionally to prevent sticking. Serves six
to eight with listed accompaniments.
To Serve…
Cincinnati chili lovers order their
chili by number "3, 4, or 5-way". Make this a fun meal; cook spaghetti, shred
some cheddar cheese, chop some onions, open a can of kidney beans. Let your guests
(family) create their own final product.
3-Ways…Serve chili on deep
sided plate or shallow bowl over cooked and drained spaghetti. Top with finely shredded
cheddar cheese. This is called a three-way.
4-Ways…Sprinkle chopped
raw onions on chili before adding cheese.
5-Ways… Add cooked beans
(kidney) to the top of the chopped onions before adding cheese.
We hope you enjoy it!