Rhode Island Red's - Cincinnati Chili





  • Brown the ground beef, and break it up using a potato masher. Drain off the fat by placing the beef in a sieve or collandar. Set aside.
  • Finely chop the onion. Mince the garlic. Measure the spices and cocoa powder, combine in a small bowl and set aside.
  • In a stockpot, crisp the bacon over medium heat until thoroughly browned. remove crisped bacon and set on crumpled paper towel to drain. Increase heat to medium high.
  • Saute onions in reserved bacon fat for about 6 minutes or until onions brown slightly. While sauteing, finely mince the crisped bacon and put on top of the drained ground beef.
  • Add the minced garlic to the onions, swirling vigorously for 30 seconds, be careful not to burn the garlic.
  • Add the measured dry spices, stir the mixture vigorously for 30 seconds or until the spices become fragrant.
  • Add the drained meat and stir until combined.
  • Pour in the tomato sauce, swirl the stock in the tomato sauce can to rinse it and add to pot. Add fire cider or apple cider vinegar, hot sauce and tomato paste. Simmer uncovered until somewhat thick, about 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add spaghetti and cook, stirring occasionally, until tender, 8–10 minutes; drain. Put beans into a small pot and cook over medium heat, covered, stirring occasionally, until hot throughout. Divide spaghetti between 4 large bowls. Top with chili, cheese, remaining onions, and beans. Serve hot, with oyster crackers on the side.