Cincinnati has more chili parlors
than any known city on the continent.
Cincinnati chili is unlike any other,
and it is definitely an acquired taste.
Greek immigrants are credited with inventing it,
so Mediterranean spices are blended
to create a particular subtle flavor.
Cincinnati Chili comes five ways.
Unless you are having it plain,
spaghetti always goes on the plate first.
A few places put beans on the plate before the spaghetti
when making the 5-way version.
Oyster crackers are always served on the side.
Ingredients:
4 cups water
2 pounds lean ground beef
2 large onions, chopped
2 teaspoons garlic, minced
3 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon Allspice
1 teaspoon cinnamon
1 tablespoon cocoa
1 6-ounce can tomato paste
2 teaspoon Worcestershire sauce
3 bay leaves
Directions:
Place all ingredients in a large stockpot or Dutch oven.
Stir and boil until ground beef is cooked thoroughly. Lower heat.
Cover and simmer for 3 to 4 hours, stirring occasionally.
Remove bay leaves before serving.
Plain
2-Way: spaghetti topped with chili
3-Way: spaghetti topped with chili and grated cheese
4-Way: spaghetti topped with chili, grated cheese, and chopped onions
5-Way: spaghetti topped with kidney beans, chili, grated cheese,onions
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