1 1/2-2 lbs lean ground beef
28 oz can crushed or coarse ground tomatoes
2 cloves garlic, minced
1 medium onion, chopped
2 tablespoons chili powder
2 tablespoons cocoa
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons apple cider vinegar
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon chipotle pepper
1/2 teaspoon cloves
1/2 teaspoon salt
1 lb spaghetti
chopped raw onions
dark red kidney beans (heated through)
shredded extra sharp cheddar
In a large skillet saute onion, garlic, ground beef, and chili powder until ground beef is just barely cooked. Take care to break the meat into small bits. Drain off any excess fat. Add to a four quart slow cooker. Add all of the remaining ingredients. Stir. It might look a little dry but that is okay. Cook for 8-10 hrs. Stir.
Cook spaghetti according to package instructions.
There are several ways to eat Cincinnati style chili:
3-way: Spaghetti topped with chili, covered with shredded cheddar cheese
4-way: Spaghetti topped with chili, cheese, onions
5-way: Spaghetti topped with beans, chili, cheese & onions
Serve the crackers on the side.
It is cold and snowy (Snow! I didn’t authorize snow!) and I am sorely missing the weather we had on our recent vacation. Luckily I have a recipe for Cincinnati Chili in my cookbook that I really love on a day like this. The ingredients are all things I (and most home cooks) would have on hand, which means no need to run to the store in bad weather but since it is a more unusual style of chili than most people are used to (outside of Ohio, of course) it doesn’t seem like you are eating the same old thing.
This is a slightly different version than the recipe that appears in my book; I added a couple of extra spices and tweaked the proportions a bit to yield a bit more chili. The meat gets amazing tender and really impregnated with flavor since it cooks for so long, which is important in this style of chili. Cincinnati chili shouldn’t be too saucy or on the other hand, too dry and I think the slow cooker makes achieving this balance easy and requires virtually no hands-on time. Ironically, I tend to use my slow cooker when I am doing a lot of other cooking (recipe development gigs, baking) but it is great to sit down to a meal hours after you did the work for it.
The leftovers are great on hot dogs.