Cincinnati Chili

This is not my favorite Chili, it is a little sweet for me. But, the Navy cooks liked this recipe and I just couldn't turn down Chili! This is a good dish for little one’s who don’t like spicy and you can always get little ones to eat spaghetti. Right Jake?

Cincinnati Chili

1-pound extra-lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 tbsp unsweetened cocoa
1 8-ounce tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 cup water

1 16-ounce package uncooked dried spaghetti pasta

Toppings: Shredded sharp Cheddar cheese, chopped onion, cooked kidney beans, Oyster crackers

In a Dutch Oven place ground beef, garlic, chili powder, allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa, tomato sauce, Worcestershire sauce, cider vinegar, and water. Over medium-high heat bring to a boil and cook for 10 minutes. Reduce heat to low and simmer, uncovered, 1-1/2 hours. Remove from heat.

Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional).

Ladle chili over spaghetti and serve with toppings of your choice. Serve Oyster crackers in a separate container on the side.

Serves 6 to 8

I'm told Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way. Let your guest create their own final product.

Two-Way Chili: Chili served on spaghetti

Three-Way Chili: Additionally topped with shredded Cheddar cheese

Four-Way Chili: Additionally topped with chopped onions

Five-Way Chili: Additionally topped with kidney beans