When you think of chili, obviously the first thing that comes to your mind is spaghetti, right?
I was reading an older issue of Bon Appetit magazine where they were talking about all the different chili’s that are found around the U.S. and the one that intrigued me the most was Cincinnati Chili. The obviously weird part about it is the spaghetti, but you know what? It works.
Also, you can’t really tell by the pictures, but it’s a thinner chili. The juices soak into the spaghetti so you always have a bite of the chili and it just intensifies as it soaks. I also really liked the spices that were used, which made the chili sweeter, which is a lot different from its spicier cousin, Chili con Carne.
I’ve never been to Cincinnati myself, but I can get behind their version of chili!
P.S. Have you “Liked” me on Facebook yet? I hope so, but in case you haven’t, give a click over on the side of this post and it’ll make me really happy.
Cincinnati Style Chili
As found in the Feb 2011 Bon Appetit issue
- 4 tbsp olive oil, divided
- 3 cups chopped onions
- 6 garlic cloves, finely chopped
- 3lbs ground lamb
- 2 tbsp unsweetened cocoa
- 1.5 tsp ground allspice
- 1.5 tsp ground cinnamon
- 1.5 tsp cayenne pepper
- 1/4 tsp ground cloves
- 4 2/3 cups beef broth, divided
- 1/3 cup tomato paste
- 3 tbsp apple cider vinegar
- 1.5 tbsp chili powder
- 1 tbsp dried oregano
- 1 tbsp packed brown sugar
- 1 tbsp Worcestershire sauce
- 4 tbsp fresh parsley, divided
- 1 lb spaghetti, cooked
- 2 15-oz cans kidney beans
- 1 cup chopped gouda cheese
Heat 2 tbsp oil in skillet over medium heat. Add onions and cook about 10 minutes. Add garlic and cook additional minute. Add lamb and cook until browned. Add cocoa, allspice, cinnamon, pepper and cloves and stir another 3 minutes. Stir in 4 cups of broth, tomato paste, vinegar, chili powder, oregano, brown sugar and Worcestershire sauce .
Bring to a boil and reduce to medium-low heat. Simmer uncovered for about an hour, until thickened. Spoon off the fat every couple of minutes. Stir often.
Thin the broth with the remaining broth. Stir in 2 tbsp parsley.
In a large bowl, combine the spaghetti and the beans along with remaining 2 tbsp oil. Season with salt and pepper.
Place individual bowls of spaghetti, pile the chili, and then add additional chopped onions and gouda cheese.