Cincinnati Chili
Cincinnati Chili is a mystery to most chili fans, often
copied but never duplicated - plus it’s the only chili know for what
it’s served on: spaghetti. When in Cincinnati you can’t just order a
bowl of chili, you need to know the Cincinnati Chili ordering shortcuts:
Ways Cincinnati Chili is ordered
- 3-way: Spaghetti with chili, covered with shredded
cheddar cheese
- 4-way: Spaghetti with chili, then cheese, then onions
- 5-way: Spaghetti, beans, chili, cheese & onions
- 6-way: Spaghetti, beans, chili, cheese, onions & sour cream.
**No 2-way chili is served in Cincinnati; the cheese must always go on
top.
• 1 quart water
• 1 large onions, finely chopped
• 2 (8 oz.) cans tomato sauce
• 1/2 teaspoon ground allspice
• 1 teaspoon Cayenne pepper
• 1 teaspoon ground cumin
• 3 to 4 tablespoons chili powder
• 1 tablespoon Dutch chocolate
• 2 pounds ground beef
• 4 cloves garlic
• 2 tablespoons vinegar
• 1 whole bay leaf
• 5 whole cloves
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoon salt
• 1 teaspoon cinnamon
Directions
1. In a 4-quart pot, add the ground beef and bring to a slow boil
over medium heat for 30 minutes. While cooking, stir beef occasionally
and separate into a fine crumbled texture.
2. Stir in the remaining ingredients and bring to a boil. Reduce the
heat and simmer, uncovered, for three hours or so. You can cover the pot
for the last hour of cooking if the chili has reached the desired
consistency.
3. Serve over cooked spaghetti.
White Bean Chili
2 – 3 lbs. ˝ inch diced pork (pork butt, pork loin, pork tenderloin)
3 – 4 strips bacon, diced
1 medium onion diced
2 cloves garlic crushed
Liquid – chicken stock and /or water to cover meat
2 cans white beans - Great Northern and/or Cannellini Beans
1 can hominy, rinsed
1 - 2 tsp. cumin
1 - 2 tsp. Mexican oregano (look in the Mexican food isle at grocery
store)
2 – 4 Roasted green chilies chopped – Jalapeno’s and /or Poland’s
Salt
In Dutch oven over medium heat add the bacon and cook till crispy.
Remove the bacon but leave the fat. Add in the diced pork and onion,
sprinkle with a little salt and cook till onions are soft and pork is no
longer pink on the outside, about 15 minutes. Add in the garlic and add
water or chicken stock just till the meat is covered. Cook till meat is
tender. Time depends on the cut of pork you have chosen. Once pork is
tender add in all of the other ingredients including the cooked bacon
and stir. Cook on medium low for at least 45 -60 minutes to develop the
flavor. Taste for seasoning and
