Cincinnati Style Chili -- Version 2

Missy Tippens

A couple of weeks ago, Jan shared her recipe for Cincinnati Style Chili. In the comments, I mentioned my method for making the recipe. Since I made it over the weekend, I thought I'd share it with you today. First, a gratuitous spring photo from our backyard! :)

Now on to the cooking...

As usual, I didn't have all the ingredients I needed. This was a last minute meal made with a pack of beef from the freezer. I didn't have a can of tomato paste and had to use my whole tube of paste instead. :) I also didn't have any kidney beans so used mixed pinto and navy.

Years ago, I frequently bought the seasoning packets at Kroger. But when we moved here in 2000, I couldn't find a store that carried it. So when I found the packets for sale at a Gold Star restaurant in Kentucky a while back, I stocked up!

1 lb. ground beef (I use 93% lean)

6 cups water

4 oz. tomato paste

1 seasoning packet

Do NOT brown the ground beef like usual! Instead, put all the above ingredients in a soup pot and stir together, breaking up the beef. (I used my potato masher, but the packet says to use a fork.) Cover the pot and bring to a boil.

Boil for 3 minutes, remove cover, and then turn down to medium and let simmer for about 25-35 minutes. I think mine needed at least 35. While it's cooking, prepare a box of spaghetti noodles to serve under the sauce.

Now here's the fun part. The toppings!

Chopped onions

Cheddar cheese

Red Beans

Oyster crackers or saltines crumbled (my own addition)

Here's the back of the seasoning packet that tells you all the ways you can make the chili.

So how would you want yours? 2-way?

3-way, 4-way or...

5-way!

Oops, I remembered the crackers after I'd already sat down to eat. :)

So how would you pile on the toppings to make your Cincinnati style chili?

By the way, happy April Fool's Day!

missytippens.com

Cincinnati-Style Chili

We love chili at the Cafe, don't we? I think I've shared at least three different recipes so far, and I'm only one of the baristas around here.

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. :)

The idea behind this chili, whether you like it "two way" or all the way up to "six way" (my personal favorite!), is that you keep layering on the toppings. Stop at any number you want to!

Cincinnati-Style Chili

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 promise!

The only thing that could make this meal more delicious is ice cream for dessert, don't you think?

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?