Nights are cooler. The leaves are turning. The squirrels are fattening up and burying acorns as if their lives depended on it (because they do.). This is the time of the year when thoughts turn to warmth and comfort food.
I love to cook. When I was younger I was never one to follow a recipe. I would cook from memory and taste but the dishes would turn out a little differently every time. As I’ve gotten older I’ve seen the value in being able to replicate a dish exactly—especially if it’s a decent recipe. Over the past decade or so I’ve honed my Cincinnati chili recipe, through trial and error so it’s exactly to my liking.
I'll warn you, Ohioans take their Cincinnati chili very seriously and there are as many variations of this recipe as you can possibly imagine. There are some people who say it’s not true Cincinnati chili if it has beans or chocolate in it but I’m not of that opinion. Even though I’ve lived in Minnesota longer than I did in Ohio, Ohio will always be my first home. Whenever I make this dish it’s like taking a trip back through time and it’s become a tradition for me to make my first batch of this chili as summer transitions into autumn.
I’d say the flavor profile leans more towards the Mediterranean or Middle East than something you might expect from America. Those cultures aren’t shy about using spices we typically use for sweet dishes like cinnamon and allspice in savory dishes and I have to tell you it works very well—especially with beef.
Cincinnati chili is traditionally ladled over a generous portion of spaghetti (cooked al dente) and topped with chopped raw onion and aged cheddar cheese (I like a good English cheddar). You can also swap out the spaghetti for cornbread muffins, this is equally as good.
Just in case you’re curious and would like to try this delicious dish out for yourself I thought I’d share the recipe. For best results make sure the spices are fresh, especially the cinnamon and chili powder. Just saute the onions and raw garlic in a little olive oil until translucent before you add the hamburger in the stock pot and the rest of the ingredients. I usually measure out on the dry spices beforehand in a bowl first so I can just add them all at once. Cook for about an hour on a low simmer. It’s best to let it cool down, refrigerate it, and reheat it the next day. This gives all the flavors plenty of time to meld together. This also freezes very well.
If you try this receipe for yourself please let me know what you think.
Here are the ingredients:
- 2 pounds lean ground beef
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1/4 cup chili powder
- 2 teaspoons ground cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon red pepper flakes
- 1 teaspoon black pepper (to taste)
- 1 teaspoon salt (to taste)
- 1 1/2 teaspoon honey
- 2 teaspoons apple cider vinegar
- 1 ounce unsweetened dark chocolate (70% cocoa or above)
- 1 bay leaf (optional)
- 1 tablespoon Worcestershire sauce
- 2-3 cans of beans (pinto/kidney and/or black) with liquid
- 6 ounces tomato paste
- 2 - 16 Oz cans of diced tomatoes
- 1 - 16 Oz can of tomato sauce
- 2 pounds spaghetti (If serving all at once.)
- 6 cups bright orange cheddar cheese, grated
Oh, and one more thing...prepare to be comforted. : )
Do you have a fall dish that brings back fond memories and comforts you?
All for now. Make this a wonderful day.
