My Cincinnati Style Chili recipe has a few changes in it from the authentic Cincinnati Style Chili.  The best change is the beans which naturally help thicken the chili.

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If you are not familiar with Cincinnati style chili, you need to try this recipe.  I grew up in Kentucky, so we ate Cincinnati style chili.  I really didn’t know that there were other types of chili.  When I first served my chili to friends in Connecticut, they were really surprised to find spaghetti in the bowl.  The main difference you will find is that the chili is served over spaghetti.   Be sure and use thin spaghetti.  I like angel hair the best.  There are also some other amazing ingredients you will love.  The spices, besides the usual chili powder and cumin include: cloves, allspice, and cinnamon.  The best ingredient is the unsweetened dark chocolate.  The apple cider vinegar provides a nice twist. 

I add a mixture of three beans: kidney, pinto, and black beans.  The beans can act as a thickener to the chili, by smashing some of them against the side of the pan.

I choose to use 93% lean ground beef.  A less lean ground beef will add to the flavor, but will make this dish less healthy.  I always use Kosher salt, because you can use less salt and get the same salty taste.  Less sodium is better for all of us.  That is the reason we rinse our canned beans.  There is a good amount of sodium in canned beans.

Chili freezes well.  You may even want to double the recipe and freeze half of it for another time.  Be sure and put your bowl of chili together in the proper manner.  Start with placing the spaghetti in the bottom of the bowl.  Then add the chili and top it with fresh chopped onions and some grated cheddar cheese.  Serve this with oyster crackers. 

Recipe

My Cincinnati Style Chili

My Cincinnati Style Chili recipe has a few changes in it from the authentic Cincinnati Style Chili.  The best change is the beans which naturally help thicken the chili.

Servings: 6
1 lb. ground beef
2 tbsp. olive oil
1 cup onion, chopped; ¾ cup in chili, ¼ cup saved for topping
2 cloves of garlic, chopped
2 tbsp. chili powder
1 tsp. cumin
1 tsp. cinnamon
1 tsp. Kosher salt
¼ tsp. cloves, ground
¼ tsp. allspice
1/8 tsp. fresh ground pepper
2 tbsp. apple cider vinegar
1 oz. unsweetened dark chocolate
24 oz. Tomato Juice
14.5 oz. can of chopped tomatoes
2 cups chicken stock
1 cup water
2 – 15 oz. cans of beans (kidney, or mixture of kidney, pinto and black beans) rinsed and drained
½ lb. thin spaghetti
1/2 cup cheddar cheese, grated

Heat olive oil in a large soup pan over medium high heat. Add ground beef and cook stirring and breaking into small pieces. While ground beef is still browning, add onion and lower heat to medium. Cook for about 2 minutes and add garlic. Cook for an additional minute while stirring. Add spices to the pan, stirring. Pour in tomato juice, chicken stock, water, and chopped tomatoes. Add vinegar and chocolate and stir. Stir in beans and bring to a boil. Reduce the heat to medium low and let simmer for 1 hour. Meanwhile cook the pasta. Serve in bowls with pasta on bottom, topped with chili, fresh onion and cheddar cheese.