Cincinnati Style Chili

Cincinnati Style Chili

When the weather is cold I find myself making more chili. Cincinnati Style chili is  made  with a little cinnamon and allspice in addition to the regular ingredients you find in chili. These seasonings add a nice extra touch. It is also traditionally served over spaghetti. Then the hot chili is spooned over the pasta and it is topped with kidney beans, shredded cheese, onions and oyster crackers. This is known as having the chili 5-way. Fun to make, fun to serve and fun to eat.

Cincinnati Style Chili

3 onions, chopped
5-6 cloves garlic, minced
3 T. oil
3-4 lbs. ground beef                                                                                                                           1/3c. chili powder, or a little more, to taste
2 T. paprika
2 t. cumin
½ t. each allspice, oregano, cayenne pepper and cinnamon
2 bay leaves
3 c. water
1 (16 oz.) can tomato sauce
2 T. balsamic vinegar or red wine vinegar
2 T. molasses
Salt to taste
Accompaniments: cooked spaghetti, kidney beans, chopped onions, shredded cheddar cheese, oyster crackers

In large Dutch oven cook the onion and garlic in oil until tender. Add the meat and cook, stirring to brown evenly. Cook until no pink is visible on the meat. Drain off excess fat. Add remaining chili ingredients and simmer, uncovered until mixture is thickened, but still soupy enough to be ladled. Add more water during cooking if needed. Remove bay leaves and serve. To serve chili “5 way” place some spaghetti in a bowl, ladle in chili, sprinkle with kidney beans, onions, cheese and crackers, Makes 6-8 servings.