My boyfriend, a Cincinnati native, is visiting this week.  He was all amped up for the Bengals football game this afternoon, and determined to master a classic food of his home city – the Cincinnati Chili.  This particular food… Read the rest of this post

My boyfriend, a Cincinnati native, is visiting this week.  He was all amped up for the Bengals football game this afternoon, and determined to master a classic food of his home city – the Cincinnati Chili.  This particular food combines a sweet-ish beef chili with spaghetti (two-way), cheese (three-way), onions or kidney beans (four-way, five-way with both).  I’d had it before, at both Gold Star and Skyline, and was a definite convert.  But now, having had it at home, in his particular recipe, I don’t know that I can go back to the fast-food…except for for Coneys at 2 A.M.

It can’t quite erase the pain at seeing the Bengals lose and continue their 19 year streak…but it comes close.

Todd’s Cincinnati Chili
serves 6

ingredients:
2 tablespoons butter
1 big or 2 normal size white onions, finely chopped (reserve 1/2 cup for topping)
4 cloves garlic, minced
1 quart water
2 pounds ground beef
1 can (15 oz) crushed tomatoes
2 tablespoons of chili powder, (try 1 if you don’t like it as spicy as Goldstar, can add up to 3)
2 tablespoons of unsweetened cocoa
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon cayenne
1/4 teaspoon cloves
1 teaspoon cinnamon
1 1/2 teaspoons salt
1 bay leaf
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar

1 can of kidney beans
1 1/2 pounds of spaghetti
finely shredded cheddar cheese
oyster crackers

to do:

In a large heavy-bottomed pot, melt the butter. Saute all the onion except the reserved amount and all the garlic until onions have softened.  Pour in the water and bring it to a boil.  Add the ground beef and stir to break up any pieces.  Add the crushed tomatoes, spices, salt, bay leaf, vinegar, Worcestershire, and brown sugar.  Keep pot uncovered and return to a simmer.

Turn heat to low. Cook for 3-4 hours, stirring occasionally.

About 30 minutes before serving, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions.  Heat the kidney beans.

Assemble according to taste – a two-way, chili and spaghetti, three-way adds cheese, for or five-way with beans and reserved chopped onions.