What makes Cincinnati chili taste so great? Some might say it’s the special seasonings and a secret ingredient. Others might say it’s the special way it’s served; 1,2,3,4, or 5 different ways.
1 Way…Plain Ol’ Chili
2 Way…Pasta with Chili
3 Way…Pasta, Chili and Cheddar Cheese
4 Way…Pasta, Chili, Cheddar Cheese and Red Kidney Beans
5 Way…Pasta, Chili, Cheddar Cheese, Beans, and Onions
Make some up to enjoy now or put some in the freezer to enjoy later. You can also use this to make a great appetizer, Cincinnati Chili Dip. Check it out on my blog.
Cincinnati Chili 5 Ways
1 quart water
2 pounds ground chuck, crumbled
2 medium onions, finely chopped
5-6 cloves garlic, crushed or minced
1 15 ounce can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 teaspoons cayenne pepper *(may want to use only 1 teaspoon, it was hot)
1 teaspoon ground cumin
1/2 ounce unsweetened chocolate, grated
angel hair pasta, cooked according to package directions
optional toppings:finely grated Cheddar cheese, chopped onion, red kidney beans.
1. Bring water to boil in a 4-6 quart pot. Add the ground chuck, round, or sirloin (do not brown first). Stir until separated and reduce heat to simmer. Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir to mix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate. Bring back to a boil, then reduce to simmer for 2 1/2 hours cooking time in all. Cool uncovered and refrigerate overnight.
2. Skim all or most of the fat and discard. Discard bay leaf. Reheat and serve over hot spaghetti. (I like to use angel hair pasta).