The key to this recipe is 2 things, bacon sausage (of course) due to its smoky & meaty complexity but also the toasting of spices in the beefy & porky fat. By frying the spicy you release all of the spices potential, making this chili way beyond ordinary. Best if you make at least one day ahead of serving.
Thanks to Ryan McGovern for the idea!
Notes: The Way System
1 way – chili as is
2 way – chili & spaghetti
3 way – chili, spaghetti, grated cheddar cheese
4 way onion – spaghetti, chili, onions, and cheese
4 way bean – spaghetti, chili, beans, and cheese
5 way – spaghetti, chili, beans, onions, and cheese
CINCINNATI CHILI
Lance Avery
Rated 5.0 stars by 1 users
Category
Soups and Stews
Servings
8 – 10
Prep Time
15 minutes
Cook Time
1 hour
Cincinnati chili is a regional style of chili that originated in Cincinnati,
Ohio in the early 20th century. It was developed by Greek immigrants who
combined their traditional meat sauce with chili seasoning and served it over
spaghetti.
The most famous purveyor of Cincinnati chili is Skyline Chili, which was
founded in 1949 by Nicholas Lambrinides, a Greek immigrant who had previously
worked at Empress Chili, another popular Cincinnati chili chain.
Cincinnati chili is typically made with ground beef, tomato sauce, and a
blend of spices that includes cinnamon, allspice, and cloves, giving it a
distinct sweet and savory flavor. It is served over spaghetti with a variety of
toppings, including shredded cheddar cheese, chopped onions, and oyster
crackers.
Cincinnati chili has become a beloved regional specialty and has even been
incorporated into other dishes, such as Cincinnati chili cheese fries and
Cincinnati chili dogs.
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