It’s cold here in North Iowa and one of my favorite dishes to make to warm me up is Cincinnati Chili . It takes me back to my Ohio roots.   It is not your “typical” Chili recipe as it is not a soup but instead is traditionally served over spaghetti.  It is best made the day before and refrigerated overnight so the flavors meld and any fat rises to the top and can be scraped off before reheating.  I always used the leanest ground meat I can find so I rarely even have any fat to skim off.

First I gather the ingredients together to make it easier to assemble.  There are a lot of ingredients but don’t let that intimidate you one bit.  Each one adds to the lovely flavor.

The first step is actually to cook the ground beef by boiling it in the water.  If you are like me I can never remember how much a quart is.  I have a mental block with that or something but just so you know–a quart is 4 cups.  You gently crumble the meat into the quart aka 4 cups of water and boil it gently.  This is what it looks like before it is cooked.

After it boils gently for about half an hour it will look similar to the following picture.   When it reaches this consistency  you add the remaining ingredients and let it cook away for 3 hours or more until desired consistency is achieved.

Serving is simple—serve over spaghetti noodles with your choice of toppings.  Traditional toppings include shredded cheddar cheese, chopped onions and oyster crackers.  Delightfully filling and lovely.

Cincinnati Chili

Let me know what you think.  Recipe is as follows:

Cincinnati Chili

• 2 pounds ground beef
• 1 quart water
• 2 medium onions, finely chopped/grated
• 2 8 oz cans tomato sauce
• 5 whole allspice
• 1/2 tsp ground red pepper
• 1 tsp ground cumin
• 4 TBSP chili powder
• 1 ounce unsweetened chocolate (I usually double this amount)
• 4 garlic cloves, minced
• 2 TBSP vinegar
• 1 large bay leaf
• 2 tsp Worcestershire sauce
• 1 1/2 tsp. salt
• 1 tsp cinnamon

In a 4 quart pan add beef to water: store till beef separates and is a fine texture.  Boil slowly for 1/2 hour.  Add all other ingredients. Bring to a boil, stirring to blend: reduce heat and simmer uncovered for about 3 hours.  During the last hour it may be covered until desired consistency is reached. Chili should be refrigerated overnight so fat can be skimmed from top before reheating.

Serve over spaghetti with grated cheddar cheese, onions and oyster crackers on the side.  Yummy and leftovers, if there are any, are even better. Enjoy.

By the way, Val from Corn, Beans, Pigs and Kids had an adorable baby GIRL!!!!  Congrats to the happy family!