| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Cook: | 55 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons EVOO
- 2 to 3 slices smoky bacon, finely chopped
- 1 1/2 pounds ground beef chuck (fattier) or sirloin (leaner)
- 3 tablespoons Worcestershire sauce, eyeball it
- 2 tablespoons ancho chile powder or chili powder blend, a couple of palmfuls
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon smoked sweet paprika, a palmful
- 1 1/2 teaspoons dried oregano, lightly crushed in palm, about 1/2 a palmful
- 1 teaspoon allspice, 1/3 palmful
- 1/2 teaspoon ground cinnamon, eyeball the amount in your palm
- 4 to 5 large cloves garlic, finely chopped
- 3 jalapeno chile peppers, seeded and finely chopped
- 1 onion, finely chopped
- 1 healthy pinch ground cloves
- 2 tablespoons tomato paste
- 2 cups beef stock, plus extra for reheat
- One 32-ounce can fire roasted crushed or diced tomatoes
- One 14-ounce can red kidney beans, drained
- One 14-ounce can tomato sauce
- Salt
- 1 1/2 pounds bucatini or spaghetti
- Finley chopped raw white, red or green onions
- Shredded Cheddar
- Grated Parmigiano-Reggiano
- Pickled jalapeno slices
- Chopped fresh cilantro or parsley
Instructions
- Heat the EVOO in a large Dutch oven or soup pot, over medium-high heat. Add the bacon and crisp. Add the beef and brown well. Add the Worcestershire, chile powder, cocoa powder, paprika, oregano, allspice, cinnamon, garlic, jalapenos, onions and cloves. Cook until the onions are tender, about 10 minutes. Add the tomato paste, stir a minute, and then add the stock, tomatoes, beans and tomato sauce. Bring to a bubble, and then reduce heat and simmer, partially covered, for 45 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, stirring frequently, adding water or stock to thin if the sauce gets too thick.
- To serve, while the sauce heats, bring a large pot of water to boil for the pasta. Season the boiling water with salt and add the pasta, cook to al dente. Remove 1 cup of starchy cooking water just before draining the pasta. Add the cooking water to the meat sauce, drain the pasta and return it to the hot pot. Toss the pasta with tongs, combining the starchy cooking water and about two-thirds of the sauce. Transfer the pasta to a large serving platter and top with the remaining sauce. Set up the onions, Cheddar, Parmigiano-Reggiano, pickled jalapeno and cilantro in front of the platter.
Reviews
Not technically Cincinnati chili but it’s yummy. One suggestion for a more cincinnati style texture, add the tomatoes and liquid ingredients to sautéed ingredients and bring to boil, turn down and THEN add the beef. The texture will be smoother and more like cincinnati style.
While this may not fit the definition of Cincinnati chili it is a very good recipe that has garnered only compliments from those who’ve enjoyed my version. I do cheat a bit using 1 lb of gr beef and 1/2 lb of italian sausage. I imagine that would fly in the face of Cincy style chili but who cares if it tastes good!
No No No No! This is NOT Cincinnati chili. I get that this may be your spin on it but fundamental things that make it Cincinnati style were done wrong, therefore it is not cincy style
Not Cincinnati Chili, sorry Rachel. Bet its still pretty good, but thats not how a three, four, or five way is made. Call it Kentucky Chili, but don’t ruin Cincinnati’s awesome chili by calling this Cincinnati Chili.
I don’t care what it’s called, it is fabulous! I love the mixture of spices that give it a deep rich taste. It’s a winner in our house and a regular on the menu now. Thank you Rachel!
Wasn’t sure about this but it was terrific!! My husband and I just loved it. A nice new addition to our regular recipes!! Its a keeper!!
Sorry, while your recipe was good, it is NOT authentic Cincy chili. I would also like to note that though it sometimes lays on a bed of spaghetti, we NEVER refer to our beloved dish as “spaghetti” (but you’re not a Cincy native, so no cool points lost) Also our chili is a thin meat and spices ONLY mixture (beans, onions, cheese, and even the spaghetti are only additions to true Cincy chili). Finally, our chili comes in one through five “ways”; and may also come in any of the five “ways” inverted. Only gave one star, because this isn’t Cincy chili. Please don’t call this recipe Cincinnati chili.
While this may be tasty, it is *NOT* Cincinnati chili, please please please don’t call it that.
This is not Cincinnati chili! please don’t say it is!
I really can’t say anything about the taste since I haven’t made it. But, please, don’t call this Cincinnati chili! There are ingredients in it that don’t belong… bacon, jalapenos, tomatoes and beans are not in Cincinnati chili! It’s supposed to be very thin. The toppings are cheddar cheese, piled high (three way), add onions or beans (four way). Make it a five way by adding the other topping. No parsley or cilantro.