Appalachian Chili

"I specialize in preparing Appalachian dishes, which, simply put, utilize common ingredients and produces a lot of flavor and feeds many people on a small budget. This chili tastes great, is easy to prepare and can also be served over spaghetti if desired. This is what you would call "Grandma's chili.""
photo by Sassy J photo by Sassy J
photo by Sassy J
Ready In:
2hrs 20mins




  • In a large cooking pot, pour in the beef and chicken broth and crumble in the burger.
  • Bring to a boil over medium heat.
  • Add all other ingedients, except for the beans and the spaghetti, stirring after adding each one.
  • Once the chili begins to boil, reduce the heat so that it will boil slowly with the lid on.
  • Allow the chili to slowly boil for 90 minutes, stirring occasionally.
  • Add the beans after 90 minutes and allow the chili to continue the slow boil for another 30 minutes.
  • If desired, Prepare the spaghetti separately, boiling in water per package directions, and set aside, covered.
  • Serve either in medium-sized bowls with saltines or oyster crackers available at the table or, portion out the chili over the spaghetti on large plates.

Questions & Replies

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  1. Amazing flavor. Served it in a variety of ways--over spaghetti, over baked potato and w/ crumble crackers mixed in to thicken it up a bit. Makes a lot.
  2. Outstanding, sir. 2 thumbs up. I served over spaghetti noodles, cincinnatti style.


<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br /></p>
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