Prep 20 mins
Cook 1 hr 30 mins
My husband grew up in Cincinnati and he loves their special chili. It is different than other chilis, and is served over spaghetti. When you have a "three way" it is also topped with grated Cheddar cheese. A "four way" is also topped with lots of chopped yellow onions. A "five way" (no way, for my DH) adds cooked beans. I have tried many Cincinnati recipes, but DH always says - "Not as good as yours". Mine actually originally came from a cookbook I bought in Seattle. I think it tastes better the second day, although it will have a tad more HEAT to it the second day. Leftovers are great on "coneys" - as they call them in Cincinnati. Good quality hot dogs on buns, sprinkled with cheese and onions! Enjoy!
- 29.58 ml peanut oil
- 453.59 g ground beef
- 453.59 g ground pork
- 4 yellow onions, peeled and chopped
- 6 garlic cloves, chopped
- 14.79 ml ground cumin (to taste)
- 59.16 ml hot chili powder
- 3 bay leaves
- salt (to taste)
- 9.85 ml cinnamon
- 4.92 ml allspice (or more to taste)
- 9.85 ml Tabasco sauce
- 59.16 ml cocoa powder
- 29.58 ml Worcestershire sauce
- 59.16 ml white vinegar
- 793.78 g can tomatoes, pureed
- 14.79 ml oregano
- Heat a heavy stockpot and add the oil. Sauate the meat, onions, garlic, cumin, chili powder and bay leaves until meat is barely browned and the onions are clear. Drain fat and discard.
- Add remaining ingredients and bring to a simmer. Cook, covered, for 1 1/2 hours. You may need to add a little water as it cooks.
- Cook spaghetti and drain well. Cover with chili, cheese and chopped onions! Enjoy!
This was good, I have to change my way of thinking while eating it... To me it is spaghetti since I put beans in my chili, but is more savory than a spagheti sauce. Whatever it is called, it is good!! Made as is, but did cut back just a little on hot chili powder and Tabasco sauce (put about 1/2) since none of can 'take the heat'. Both DH and 4 yr old DS had seconds so that is a big plus!! Will make again!! Made for PAC Spring 2010.