Friday, December 9, 2011

Cincinnati Chili

Hi everyone! I hope that you all are doing well and looking forward to the week-end too. If you are like me, you still have some Christmas shopping and baking to do too.
Today I wanted to share an unusual chili recipe with you. I found this recipe in one of those little cookbooks that you find by the check-out in the grocery stores, probably about 10 years ago now. It has quickly become one of my family's favorite way to eat chili. Oh, we still enjoy the traditional chili too, but this is nice for a change and now is the perfect chili weather too. As you can see it has some of the same ingredients that traditional chili has in it. Oh, by the way, I accidentally put cloves in the picture, that is wrong, so ignore that spice, it should have been the chili powder in there instead.
Start off by browning your hamburger and chopped onions together. When brown, drain off any excess fat. When I was cooking this my daughter was in the kitchen with me and when I took this picture, she looked at me really funny and asked, "Mom, why are you taking a picture of raw meat?" I told her it was for my cooking blog. Well she didn't know I had this blog! Oh the things we will take pictures of for our blogs, LOL!
Now add your crushed tomatoes, chili powder, salt, cinnamon, sugar and ground red pepper (cayenne). I also add my red kidney beans at this time, but you can leave those out and serve them on top of you chili, if you like to do it that way. Mix together well and simmer for 10 to 20 minutes, or until ready to serve. Now while your chili is simmering, cook your spaghetti until desired doneness. Drain.
When ready to serve, place your cooked spaghetti in a bowl or on a plate. Top with chili, chopped onions, beans (if not added to chili) and shredded Cheddar cheese.

Cincinnati Chili
8 ounces uncooked spaghetti
1/2 medium onion, chopped, other half will be used for the topping
1 pound hamburger or lean ground turkey
1 tablespoon sugar
3 teaspoons chili powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne), less or more depending on how hot you want it
1 28 ounce can crushed tomatoes, undrained
1 15.5 ounce can dark red kidney beans, drained and rinsed
additional chopped onions
shredded mild Cheddar cheese
Add hamburger and chopped onion into a large frying pan. Cook meat/onions until done; drain off excess fat. Add all remaining ingredients except kidney beans. Bring to a boil. Reduce heat and simmer 10 minutes. Add kidney beans and simmer until thoroughly heated. To serve, spoon spaghetti into individual soup bowls. Ladle chili over spaghetti. Top with chopped onions and shredded mild Cheddar cheese.

Serves 4.

Hope you enjoy my recipes and give this one a try, you'll not be disappointed! Mary

3 comments:

Chanda Stehlik said...

Yummy, looks gooood! I thought I was the only crazy person who put cinnamon in their chili!! I've also started adding a bit of cocoa, believe it or not! I've never tried it over the spaghetti, but I bet it's good! Very budget-friendly and filling! Thanks for sharing this!

Beth Beard said...

I haven't had Cincinnati Chili in years...TFS!

Lisa @ Flour Me With Love said...

I've seen this on TV and have always wanted to make it, but never knew what it was or even had a recipe. Now I do and I can't wait to make it... Thanks so much for sharing at Mix it up Monday :)