Cincinnati Chili

Cincinnati Chili

Cincinnati Chili

There are many variations on this dish all over Cincinnati.  A “three-way” is over spaghetti with shredded Cheddar on top.  Add chopped onion and it becomes a “four-way.”  For a “five-way” add cooked red kidney beans.

INGREDIENTS

3 Teaspoons Olive Oil

2 Medium Chopped Yellow Onions

4 Teaspoons Finely Chopped Garlic

2 Pounds Ground Sirloin

2 Tablespoons Chili Powder

1 Tablespoon Ground Cumin

1 Teaspoon Ground Cinnamon

1 Teaspoon Salt

½ Teaspoon Oregano

½ Teaspoon Cayenne Pepper

16 Ounces Canned Tomatoes

15 Ounces Beef Stock

1 ½ Cups Water

½ Ounce Chopped Unsweetened Chocolate

16 Ounces Spaghetti

Heat olive oil in a Dutch oven over medium heat.  Add the onions and cook for 5 minutes until tender.  Transfer to a small bowl and set aside.  Add the garlic to the Dutch oven and cook 1 minute longer.  Transfer to the bowl of cooked onions.  In the same Dutch oven, cook the ground sirloin over high heat.  Break up the meat and cook until the meat is browned.  Stir in the chili powder, cumin, cinnamon, salt, oregano and cayenne.  Cook 1 minute longer.  Next, add the tomatoes with the juice to the Dutch oven.  Break up the tomatoes.  Stir in the beef broth, water, chocolate, browned sirloin, onions and garlic.  Heat to a boil and then reduce the heat.  Cover and simmer for 3 hours.  Remove the cover and simmer another 30 minutes until thickened.  Meanwhile cook the spaghetti.  Drain and serve the chili over the pasta.  Serves 8

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