Cincinnati Chili is a traditional American recipe (from Cincinnati) for a classic Greek-inspired beef chili served on a bed of spaghetti. The full recipe is presented here and I hope you enjoy this classic American version of: Cincinnati Chili.
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The first recipe for what we now know as Cincinnati chili was developed in, you guessed it, Cincinnati, Ohio, by brothers Tom and Jon Kiradjieff. The pair of Greek immigrants opened up Empress Chili Parlor in 1922 and were the first to serve this Mediterranean-inspired dish. While Empress is still a beloved, family-owned operation today, the original recipe spawned hundreds of other chili parlours throughout the city. The flavours of this meat sauce are more evocative of Greek dishes, like moussaka and pastitsio, than other chilis you might find in the United States. Warm spices like cinnamon, cloves, and allspice add a unique layer of depth to the classic blend of beef and tomato.
To Assemble the Dish:
500g spaghetti
salt
115g grated cheddar cheese
1 white onion, finely chopped (optional)
400g tin red kidney beans, rinsed, drained (optional)
Oyster crackers, for serving
Method:
Place a large pot over medium heat. Once hot add the oil and use to fry the onion and garlic, stirring occasionally until soft, transparent and fragrant (about 4 minutes). Now stir in the chilli powder, cumin, salt, cinnamon, cayenne, allspice, and cloves and cook, stirring, until toasted and aromatic, (about 60 seconds).
Now stir in the stock, tomato sauce, Worcestershire sauce and mix well to combine. Ensure that during this time you de-glaze the pot, scraping any stuck-on bits from the base of the pot. Add the minced beef, braking any large clumps with a fork. Bring the ingredients to a boil then reduce the heat to a gentle simmer and continue cooking, stirring occasionally for about 3 hours, until the meat is tender and the sauce has thickened.
Take off the heat and allow to cool then chill in the refrigerator over night (the chili is better if re-heated and served the following day).
To Assemble the Dish:
Skim any solidified fat from the surface of the chili. Turn the chili into a pan and warm up over medium-low heat.
Meanwhile bring a large pan of salted water to a boil. Use to cook the spaghetti according to the package instructions. Cook, stirring occasionally until al dente. Drain in a colander and toss with a little oil.
Divide the spaghetti between four serving bowls. Top each with 1/4 of the chili and top generously with cheese. Top each portion with onion and/or warmed beans (if using). Serve accompanied by the crackers.
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