Watch how to make this recipe here
score big with this winning recipe
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 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.
- 1 tablespoon cocoa powder, unsweetened
- ¼ cup chili powder
- 1 ½ teaspoons salt
- 2 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cayenne pepper
- 5 whole cloves or ½ teaspoon ground cloves
- 5 whole allspice berries or ½ teaspoon ground allspice
- 1 bay leaf
- 1 pound lean ground beef
- 1 package bacon sausage, chopped fine
- 2 onions, finely chopped
- 4 cloves garlic, crushed & chopped
- 1 – 12 oz. can of beer, preferably in the red or dark ale world
- 1 quart beef stock
- 1 small can tomato paste
- 1 (28 oz.) can crushed tomatoes
- 2 tablespoons apple cider vinegar
- 1 tablespoon tamari soy sauce
- 1 small can tomato paste
Mix together all the dry spices together so they are evenly combined. Reserve.
- In a large pot, brown the ground beef and sausage together over medium high heat.
- Once the meat is evenly browned, add the onions and cook for 4 minutes, stirring occasionally.
- Add the garlic, and cook for an additional 2 minutes.
- Add all the reserved dry spices and stir for 1 minute to toast the spices.
- Add the can of beer and cook for 2 minutes to slightly reduce.
- Add the rest of the liquid ingredients, bring to a simmer, cover, and cook for 1 hour over low heat.
Cincinnati chili is traditionally served over spaghetti with a variety of garnishes. Here are some common garnishes you might consider:
- Shredded cheddar cheese: Cincinnati chili is often topped with a generous amount of shredded cheddar cheese.
- Chopped onions: Finely diced onions provide a nice contrast to the richness of the chili.
- Oyster crackers:These small, round crackers are a classic accompaniment to Cincinnati chili.
- Sour cream: A dollop of sour cream can help cool down the spiciness of the chili.
- Hot sauce:If you like your chili extra spicy, consider adding a few drops of hot sauce.
- Diced tomatoes:Fresh, juicy tomatoes can add a burst of flavor and color to your chili.
- Kidney beans: While not traditional in Cincinnati chili, some people like to add kidney beans for added texture and flavor.
- Jalapeno peppers:For a spicy kick, consider adding some diced jalapeno peppers to your chili.
- Garlic bread:Garlic bread is a delicious way to soak up the rich sauce of the chili.
- Avocado: Sliced or diced avocado can provide a creamy and
refreshing contrast to the chili.
February 14 2022
Is there a bacon sausage flavor that is recommended for this recipe?