Cincinnati Chili

If you think serving chili on spaghetti is weird, wait until you find out there’s chocolate in it. This regional specialty might just be the best 3, 4 or 5 way you’ve ever had!

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Cincinnati Chili Dish Guide
Serves 4

1 lb ground beef (~85% lean)
1 cup chicken stock
1 cup tomato sauce
1 medium onion, diced
1 T tomato paste
1 T olive oil
1 T chili powder
2 t dried oregano
1 t ground cinnamon
½ t ground allspice
¼ t ground cloves
½ t cayenne pepper
1 t garlic powder
1 t brown sugar
½ oz unsweetened chocolate
1 T Worcestershire sauce
Salt and Pepper to taste

For serving:
Cooked spaghetti
Grated cheddar cheese
Canned kidney beans
Diced white onions
Pickled jalapenos
Oyster crackers
Hot sauce

Add the olive oil to a large skillet over medium heat. Add the onion and cook for 4-5 minutes or until softened and translucent. Add the chili powder, oregano, cinnamon, allspice, cloves, cayenne, garlic powder and brown sugar and stir to toast the spices in the hot oil. Add the tomato paste and stir and cook out for 1-2 minutes.

Add the tomato sauce, stock, chocolate and Worcestershire sauce and stir everything to combine. Add the ground beef in chunks and use a spatula or spoon to crush and break up the beef. Season with salt and pepper.

Bring to a simmer and cook for 10-15 minutes, continuing to stir and break up the beef. If you want to simmer it longer, add a splash of water and cover so it doesn’t reduce too much. When ready to serve, taste and adjust seasoning with salt and pepper.

Serve atop cooked spaghetti. Add cheddar cheese for a 3 way, beans for a 4 way, or beans and onions for a 5 way. Other great toppings include hot sauce, oyster crackers and pickled jalapenos.