Ingredients with Measurements:
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- Salt and pepper, to taste
- 1 package (16 ounces) spaghetti
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
Special equipment needed:
- Large pot
- Skillet
- Colander
Step-by-step instructions:
1. In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and garlic to the pot and cook until softened.
3. Add the chili powder, cinnamon, allspice, cumin, cloves, nutmeg, and cayenne pepper to the pot and stir to combine.
4. Add the tomato sauce, diced tomatoes, Worcestershire sauce, apple cider vinegar, and brown sugar to the pot and stir to combine.
5. Season with salt and pepper to taste.
6. Bring the chili to a boil, then reduce the heat and let it simmer for 30 minutes.
7. While the chili is simmering, cook the spaghetti according to package instructions.
8. Drain the spaghetti in a colander and set aside.
9. To serve, place a serving of spaghetti in a bowl, then top with a ladle of chili.
10. Add a spoonful of kidney beans on top of the chili.
11. Sprinkle shredded cheddar cheese and chopped onion on top of the beans.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
6 servings
Nutritional information:
Calories: 540
Fat: 22g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 910mg
Carbohydrates: 53g
Fiber: 8g
Sugar: 13g
Protein: 35g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Red kidney beans can be substituted for black beans.
- Shredded Monterey Jack cheese can be substituted for cheddar cheese.
Variations:
- Cincinnati Chili 4-Way: Omit the kidney beans.
- Cincinnati Chili 3-Way: Omit the kidney beans and chopped onion.
- Cincinnati Chili 2-Way: Serve the chili over spaghetti without the beans, chopped onion, or cheese.
Tips and tricks:
- For a thicker chili, add a tablespoon of cornstarch mixed with water to the pot during the last 10 minutes of cooking.
- For a spicier chili, increase the amount of cayenne pepper.
- Leftover chili can be frozen for up to 3 months.
Storage instructions:
Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover chili in a pot over medium heat until heated through.
Presentation ideas:
Serve Cincinnati Chili 5-Way in individual bowls with a garnish of chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Garlic bread
- Cornbread
- Caesar salad
Suggested side dishes:
- Garlic bread
- Cornbread
- Caesar salad
Troubleshooting advice:
- If the chili is too thick, add a little water or beef broth to thin it out.
- If the chili is too thin, let it simmer for a little longer to reduce the liquid.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
Cincinnati Chili is a regional dish that originated in Cincinnati, Ohio in the early 20th century. It is a unique style of chili that is typically served over spaghetti and topped with shredded cheese and chopped onion.
Flavor profiles:
Cincinnati Chili has a unique flavor profile that combines savory, sweet, and spicy flavors. The addition of cinnamon, allspice, and cloves gives it a warm, sweet flavor, while the chili powder and cayenne pepper add a spicy kick.
Serving suggestions:
Serve Cincinnati Chili 5-Way in individual bowls with a side of garlic bread and a Caesar salad.
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