Cincinnati Chili
Serves 4-6
Here is what you need:
1 pound lean ground beef
1 large onion, chopped
1 TBS apple cider vinegar
1 TBS Worcestershire sauce
2 TBS chili powder
1 ½ TBS unsweet cocoa powder*
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp cayenne pepper (optional)
2 to 3 cloves garlic, chopped
1 small (15 to 16 ounce) can of tomato sauce
½ cup water or if you have open stock in the fridge use that
Kosher salt and fresh black pepper
1 box of spaghetti(16 ounce)
olive oil
For the toppings use what you like:
shredded cheddar cheese
sliced jalapeno
diced onion
kidney beans
oyster crackers
*If you don’t have cocoa powder you could break off a bit from an unsweetened chocolate bar or even semi sweet if in a pinch.
Here’s what you need to do:
Heat a large frying pan or cast iron pot (I’ve made this in my Instant Pot ) to medium high. Add in the ground beef and start breaking it up. When the beef starts releasing some fat add in the onions and season with salt and pepper.If the pot seems too dry you can add a little oil, but not too much.
Keep breaking up the beef and let the onions soften.Add in the chili powder, cinnamon, cumin, cocoa, garlic and cayenne and mix it well.
Then add in the vinegar, Worcestershire, tomato sauce and water.
Let it come to a bubble, then turn the heat down to a simmer. Taste and adjust seasoning as you like it. Let it simmer uncovered for at least an hour.
If the chili is getting too thick you can add more water and cover the pot.
Cook the spaghetti according to package directions. Place the spaghetti into individual bowls and top with chili Then put on the toppings of your choice. I used cheese, beans, onions and jalapenos.
Let’s Eat!