Prep 20 mins
Cook 2 hrs
There's a few Cincy recipes out there, and here's another. Seems fairly authentic and my wife and in-laws liked it. Very, very easy.
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 4 cups water
- 15 ounces tomato sauce
- 12 ounces tomato paste
- 2 lbs ground chuck
- 3 tablespoons chili powder
- 2 tablespoons cider vinegar
- 2 teaspoons ground cumin
- 2 teaspoons Worcestershire sauce
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1⁄2 teaspoon crushed red pepper flakes
- 4 bay leaves
- 4 garlic cloves, crushed
- 1 ounce unsweetened chocolate
- 2 lbs spaghetti
- 1 onion, chopped, for garnish
- 14 ounces red kidney beans, rinsed and drained, then nuked a bit prior to serving
- 2 cups cheddar cheese, shredded
- oyster crackers, to taste
- Saute the onion in the olive oil until translucent.
- Add the water, tomato sauce and tomato paste and stir.
- Add the beef WITHOUT BROWNING IT. Break it up and stir.
- Add the rest of the ingredients up to and including the chocolate.
- Simmer at least 1 hour, preferably 2 or 3 until spaghetti sauce consistency.
- Boil spaghetti to al dente. And now the 'ways':.
- One-way: Chili alone with some oyster crackers.
- Two-ways: Chili on spaghetti.
- Three-ways: Chili on spaghetti with cheese on top.
- Four-ways: Chili on spaghetti with chopped onion, then cheese on top.
- Five-ways: Chili on spaghetti with onions, kidney beans, then cheese on top.
- Offer extra chili flakes to the hot-heads.