CINCINNATI CHILI FROM AN OLD FAMILY RECIPE

This is a different post than what I have done before as there are no pictures of how to make the recipe.  My Facebook friends from The Westsider's Club want a recipe for Cincinnati Chili.  They are eager to make some chili.  I don't really care for the Cincinnati-style chili so I am posting the recipe without the pictures. 


My sister/cousin married into a Cincinnati family and this is their old family recipe.  The original chili was created by a man who was an immigrant from Macedonian which is why the chili is made with Middle Eastern spices.  It was originally called spaghetti chili.


Cincinnati Chili is served on a bowl of spaghetti.  There is a special "WAY" Cincinnati Chili is ordered.  The chili itself can be ordered as just a bowl of sauce which is called a "Bowl".  If you order, "Two Way", you get spaghetti and chili.  "Three Way" is chili, spaghetti, and cheese.  The cheese is always a very finely shredded yellow cheese.  An order of "Four Way" is spaghetti, chili, cheese, and chopped fresh onions.  "Five Way" is spaghetti, chili, cheese, onions, and kidney beans.  The beans are not put into the chili, but served on top.  Oyster crackers are always served on the side with the chili no matter which way you order it.


Cincinnati Chili is also sold as a sauce for Coney Island hot dogs.  It is similar to the Coney Sauce served in Detroit and also the sauce/chili sold at Tony Packo's in Toledo.  Remember Klinger in M.A.S.H.?

Margaret's tiny perfect printing.

 

 

 

GITA WINTERROWD’S CINCINNATI CHILI

Gita usually doubles recipe and freezes half for later use.
 

 2 lb. ground beef

1 quart water

2 medium onions, grated

2 (8oz. each) cans tomato sauce

5 whole allspice

1 ½ t red pepper

1 t ground cumin

4 T chili powder

½ oz. unsweetened chocolate

4 cloves garlic, minced

5 whole cloves

2 t Worcestershire sauce

1 ½ t salt

2 T vinegar

1 large bay leaf

1 t cinnamon

 
 

In a four-quart pot, crumble ground beef into water.  Stir until beef separates to a fine texture.  ( I mash the meat with a potato or bean masher instead of stirring it)  Boil slowly for 30 minutes.  Add remaining ingredients.  Stir well and bring to a boil.  Reduce heat and simmer, uncovered, for about 3 ½ hours.  Stirring frequently.  (It may be covered during the last hour if desired consistency is reached.)  Refrigerate overnight.  Skim off fat.  Reheat.  Serve over spaghetti; add drained chili beans, sprinkle with chopped onions and grated cheese or serve over hot dogs on buns.