Am I the only one that struggles with spelling Cincinnati? I seriously cringe when I am going to spell it, and hope that spellcheck will help me through it!
Anyway..... The first recipe I tried from the cookbooks was for Cincinnati Chili.
I have always heard of this, and never had the opportunity to try it.
This truly is a different chili than any I have ever tasted. As I was adding all the different ingredients, I was getting a little worried that we wouldn't like this "new to us" version. Cinnamon, allspice, unsweetened cocoa, bay leaves. I was quickly seeing why this chili was in a class of it's own. The other thing that makes Cincinnati Chili different, is that you don't eat it in "soup" style, in a bowl. You serve it over spaghetti on an oval dish (which I didn't have!). You can add on to it in different levels, there is a method though to stay in true Cincinnati fashion. First, with cheese, and a side of crackers. The next level is a spoonful of onions, added before the cheese. Then the last, is to add warmed beans, even before the onions.
We both LOVED this. The only thing I did different from the recipe was adding quite a bit of salt, and typically we add the bare minimum of salt. I hope that this doesn't offend the purist fans of this chili! It really was so thick and savory. Definitely the most aromatic chili I have ever enjoyed. The consistency was more of a meat sauce than a chili, to this Wisconsin girl.
I think it would be great over a hot dog also.
On my low carb days I enjoyed this over spaghetti squash, and it was equally delicious!
Have you signed up for the chance to win the Recipe Hall of Fame cookbooks? Be sure to do that ASAP! You have until December 3rd to get it done!
2 - 3 pounds ground beef
1 quart cold water
1 - 6 ounce can tomato paste
1 1/2 cup chopped onion
1 1/2 Tbsp vinegar
1 tsp Worcestershire sauce
1 garlic clove, minced
2 Tbsp chili powder
5 bay leaves
2 tsp cinnamon
1 tsp allspice
2 cayenne peppers
1 1/2 Tbsp unsweetened cocoa
Salt and Pepper to taste (I used about 1 1/2 tsp salt, and 1/2 tsp pepper)
1 1/2 pounds cooked spaghetti
Cheddar Cheese, grated
Onion, chopped fine
Add water to large pot. Crumble ground beef into the water. Add remaining ingredients (except for the spaghetti and toppings). Bring to boil. Stir often breaking up the meat. Cover and simmer for about 2 hours. Stir occasionally.
Source: The Recipe Hall of Fame Cookbook
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