Have you ever lived in a city or town that is famous for a certain type or style of food? Have you ever moved away from that city craving the famous food? My husband and I moved away from Cincinnati over 7 years ago. While we cannot believe it has been so long, we still crave certain foods and flavors of that city. Cincinnati is famous for several food related items. Chili, Graeter’s Ice Cream and LaRosa’s Pizza being just a few. Since moving here, our local Kroger has started carrying the cans of Skyline. I just don’t think that is the same coming out of a can. Plus, we have also found pints of Graeter’s at Kroger! Now, if I could just figure out how to replicate a LaRosa’s cheese pizza at home I would be all set!

I have found over the years that if you are craving something that is usually from a restaurant, just make it at home! While this recipe is not exactly like the restaurant, it is pretty close. The flavors of Cincinnati Chili are as unique as the way it is served. There are no beans in this chili (although you can add them), the spices are not something you would find in a traditional chili and chocolate is even used! You serve this chili over spaghetti noodles and top the whole dish with shredded cheese. This is traditionally know as a 3-Way. If you want to add beans, feel free; that would be called a 4-Way. And you must serve this chili with Oyster crackers. It’s a rule.

Enjoy this little taste of Cincinnati!

Cincinnati Chili

yields: 8 servings

Please note: It is best if you refrigerate the beef mixture overnight. The flavors meld so much better and the sauce thickens. However, it is not necessary. I do not always refrigerate overnight. It is still mighty tasty if you eat it right away! 

1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 square (1/2 ounce) unsweetened chocolate
2 10.5 ounce cans beef broth
1 15 ounce can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
cheddar cheese, shredded, for topping
1 pound thin spaghetti noodles, cooked

Instructions:

Heat oil in large saucepan over medium heat. Add onion and cook until tender. Add beef and cook until browned making sure to break up into small pieces. Drain beef if needed.

Return beef back to the pan and add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar and cayenne pepper. Stir. Bring mixture to a boil. Reduce heat to low and cover and simmer for 1 to 1 1/2 hours, or until thickened. Stir occasionally to prevent sticking.

If desired, refrigerate overnight. When you are ready to serve, remove the bay leaf and reheat over medium heat.

If serving right away, remove bay leaf, put on top of the cooked spaghetti noodles and  top with cheese.

Leftover tip: This meal just gets better with time. I have found it is best to heat the meat mixture on the stove top to avoid major splatters in the microwave.

Recipe Source: All Recipes