I was introduced to Cincinnati-style chili when I was in college. A friend from St. Louis made it for a bunch of us. I couldn't believe he served it on spaghetti! I've learned a lot since then. :)
First layer: Cook enough spaghetti to serve the number of people who will be eating. I like to break the spaghetti noodles in half before cooking. They're more manageable that way.
Second and Third layers: Now for this to be a true Cincinnati-style chili, the chili should be cooked without beans. Just hamburger, tomato sauce, and chili seasonings. I cook my beans in my chili, so the second layer (chili) and the third layer (beans) are together in the same ladle. I use my Savory Chili recipe for this dish. You can find that recipe here. Or you can use your own favorite chili. You can even use some canned or frozen chili from the grocery store.
Fourth layer: Cheese. Not just any cheese. Sharp cheddar cheese, grated. I used Tillamook, our favorite!
Fifth layer: Diced onion. I think the sweet white onions make this dish sing, but you can use your favorite.
Sixth layer: Garlic. Mmm, I love garlic! Just put a clove in your garlic press and scatter it over your bowl of chili. Or, if you're in a hurry, use a dash or two of garlic powder.
One great thing about this dish is that it will serve a crowd. Just set up a buffet, starting with the spaghetti, and let people file along, putting on whatever toppings they wish.
|There is spaghetti underneath all that yumminess.|
I'll have a "Salty Dog" with chocolate ice cream, please! (By the way, you can find my recipe for this delightful treat here.)
Let's talk - Have you ever had Cincinnati-Style chili? How do you like yours?