Celebrating National Chili Day with Cincinnati Chili!

Hello Again!

February 24th is National Chili Day. I don’t know about you, but I’ll be calling off from work. With that time off, I’ll be making a new variation of Cincinnati chili. It’s spaghetti topped with chili. Come to think of it, this would be a really nice upscale ballpark dish. Is there a such thing as an upscale ballpark? If there isn’t, let’s start working on that.

Anyhoo, the chili itself is thinner than the usual chili we’ve all come to know. The addition of aromatic spices, touch of chocolate, and garlic combo peaks my interest. I added a load of garlic. I LOVE garlic! I love it so much that I think it should have a national day. In garlic my skillets and pots trust. Back to the chili – I’m going to play around with it and get back to you. For now, especially if you haven’t had it before, this is a good place to start. Knock yourself out! Let me know how you like it and what, if anything, you did differently. For starters, add some garlic bread and a light salad to make it a meal.

Recipe Note: I suggest that during the simmering time, which is supposed to occur over the course of an hour, adding the beans at the 35-40 minute mark. Otherwise, feel free to add them to the cooked pasta.

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Heat 2 Tbsp onion in a large deep skillet over medium heat. Add your onions and saute until tender – about 5 minutes.

 

 

 

Add the garlic and stir for 1 minute.

 

 

 

Add the meat and cook until browned. Be sure to break the meat up into pieces.Add cocoa, allspice, cinnamon, cayenne, and cloves and stir for 3 minutes.

 

 

 

Stir in 4 cups of broth and then add the tomato paste, apple cider vinegar, chili powder, oregano, brown sugar, and Worcestershire sauce.

 

 

 

Bring it all to a boil and reduce the heat to medium low – time to simmer. We’re simmering this uncovered until it thickens. Come back! Stir it often. Allow it to thicken over the course of an hour. Continuously spoon fat from the top of the chili during this time.

 

 

 

 

 

 

 

Season with salt and pepper, to taste. Use the remainder of the broth to thin the chili out a bit. You may want to add a little at a time. I suggest thinning it to your liking. In fact, I won’t tell you how much to use. Let your eyes and taste buds be your gauge. Stir in 2-3 Tbsp of parsley.

 

 

 

 

Cook pasta in salted boiling water. Drain and transfer to a large bowl. Add the beans and 2-3 Tbsp of oil. Add salt and pepper to taste.

Top your pasta with the chili. Try some shredded cheese, sour cream, scallions and/or onions, and parsley.

Voila!

Love and Biscuits, guys!

Later (o: (see recipe below)

6 Tbsp olive oil (I used light olive oil)

3 cups chopped onions

6 garlic cloves, chopped

3lbs ground beef

2 Tbsp unsweetened cocoa powder

1 1/2 tsp ground allspice

1 1/2 tsp ground cinnamon

1 1/2 tsp cayenne pepper

1/4 tsp ground cloves

4-5 cups beef broth

1/3 cup tomato paste

3 Tbsp apple cider vinegar

1 1/2 Tbsp chili powder

1 Tbsp dried oregano

1 1/2 Tbsp packed brown sugar

1 Tbsp Worcestershire sauce

4 Tbsp chopped fresh Italian parsley

About a pound of spaghetti (Whatever you will want to eat. The chili is topping so don’t get hung up on an exact amount of spaghetti. I can’t tell you how much to eat.)

2 15oz cans kidney beans – or you can boil your own beans

Toppings – shredded Cheddar cheese, scallions, and sour cream

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