“Cincinnati Chili with Spaghetti”

Well, it seems like winter is truly here. If you’re living in the Chicagoland area as I do, our first snowfall is arriving tomorrow. YUCK is all I can say. So in preparation for an ugly day outside, I’m sharing with you a chili recipe, similar to one (Michelle’s Cincinnati Chili) I posted a while back. Cincinnati Chili with Spaghetti has a few less ingredients. Since this is a big batch recipe, you may consider cutting the recipe in half. However, I suggest cooking up a big batch and freezing because there is always a night when you don’t feel like cooking or you’re running late. Therefore, easy prep and saving you and your family time in the long time. Can I get an Amen?

Cincinnati Chili with Spaghetti

The flavors in Cincinnati Chili with Spaghetti are classic and as mentioned in my last chili post. The flavor is true and especially relevant to this region of Ohio. Warm, savory, sweetness of allspice and cinnamon are key. Sherry vinegar, Worcestershire sauce, and cocoa powder give this chili its richness. Chipotle Chile powder adds the slight heat. If you like your chili with more heat, add a little cayenne pepper. Original Cincinnati Chili with Spaghetti has no beans but are added as accompaniments along with kidney beans, cheddar cheese, and onions. Hence, served atop cooked spaghetti.

Cincinnati Chili with Spaghetti

To keep carbs in check I almost always serve my chili without the spaghetti. My family and friends love this chili either way. As the chili sits in the refrigerator a day or too, the flavor gets even better. So, grab your big stock pot and head to your local supermarket. Stir up a big batch of Cincinnati Chili with Spaghetti. Your family will have warm, fuzzy tummies with big smiles I promise. Lastly, don’t forget a pan of cornbread. When you make this recipe, share your thoughts. Meanwhile…Happy Eating!

 

Cincinnati Chili with Spaghetti

3 T. Olive oil

3 pounds ground sirloin beef

1 pound beef stew, cut into small cubes

1 large onion, chopped

4 garlic cloves, chopped

1/2 cup ancho chile powder

2 1/2 – 3 t. ground chipotle chile powder

2 t. ground cumin

1 t. ground allspice

2 t. ground cinnamon

1 – 28 oz. can diced tomatoes

1 – 15 oz. can Hunts seasoned diced tomatoes in sauce – green Chile spices for medium chili

8 cups V8 Spicy Hot Vegetable Juice

2 bay leaves

2 T. unsweetened cocoa powder

4 T. Worcestershire sauce

4 T. Sherry Vinegar

Salt and pepper to taste

1/4 cup masa harina or cornmeal

1 – 2 pounds spaghetti, cooked per package directions

Cheddar cheese, green onions, sour cream, kidney beans, for garnish

Heat Olive oil in an 8 quart stock pot over medium-high heat. Add in ground sirloin and beef stew meat. Season meat with salt and pepper. Cook, breaking up meat as it browns and very little pink remains. Stir in onions and garlic and continue to cook until vegetables are softened, about 5 minutes.

Sprinkle in ancho chile powder, chipotle powder, cumin, allspice and cinnamon. Cook for an additional minute to toast spices, stirring occasionally. Next add in diced tomatoes and V8 along with bay leaves, cocoa powder, Worcestershire sauce, and vinegar, bringing the chili to simmer. Season to taste with salt and pepper, continuing to low simmer for 2 to 3 hours allowing flavors to deepen. Make sure to stir occasionally so chili does not stick. Stir in masa or cornmeal and cook for another 15 minutes for chili to thicken.

To serve, place spaghetti in bowl, top with chili and your favorite garnishes.

Makes 10 servings.

 

Note: This chili can be served without spaghetti. Cornbread makes a wonderful accompaniment.