Cincinnati is known for its chili and it’s a meaty one at that. Cincinnati chili usually combines sweet and fairly hot spices and is served atop a bed of spaghetti.
The chili is then topped with cheese, beans, onions, or all of the above. (All of the above is also known as “Five-Way Chili”).
1 large yellow onion, diced
1 1/2 pounds grass-fed ground chuck (hamburger meat)
2 garlic cloves, minced
1 15 oz. can of tomato sauce (preferably organic)
2 tbsp. apple cider vinegar
1 cup water
2 tbsp. Worcestershire sauce
2 tbsp. chili powder
2 tbsp. of cocoa or 1/2 ounce grated unsweetened chocolate
1 tsp. sea salt (or more to taste)
1 1/2 tsp. ground cinnamon
2 tsp. dried oregano
1 tsp. ground allspice
1/2 tsp. cayenne pepper
2 tsp. brown sugar
1 tbsp. ground cumin
Cooked pasta, preferably spaghetti (amounts will vary based on how much pasta you want below your chili)
Shredded sharp cheddar cheese
Red kidney beans, drained and warmed
*Some people also add oyster crackers
Combine the onions, beef, garlic, and chili powder in a skillet and sauté over medium to medium-high heat, stirring so nothing burns.*
Add in all your spices, your cocoa or chocolate, the Worcestershire sauce, water, tomato sauce and vinegar. (If your skillet isn’t large enough, move everything into a pot).
Lower heat and simmer for 60 minutes, uncovered. (If you transferred everything to a pot, add another 10 minutes cook time).
Cook spaghetti according to the directions on the package.
To serve, the spaghetti goes on the bottom, topped with a nice hearty spoonful of chili, then the cheese, beans, and onions.
Serve the oyster crackers in a separate bowl on the side (else they may get soggy atop the chili if it sits too long).
*You shouldn’t need oil to sauté because the fat in the ground chuck should do that trick.
If you find that it’s not doing enough, add 2 tablespoons of extra virgin olive oil and continue to sauté.