Cincinnati Chili

Cincinnati chili (or "Cincinnati-style chili") is a regional style of chili characterized by the use of unusual ingredients such as cinnamon, cloves, or chocolate, and by the absence of chili peppers or chili powder. It is commonly served over spaghetti or as a hot dog sauce. Cincinnati chili seems to have originated with one or more immigrant restaurateurs from Macedonia who were trying to broaden their customer base by moving beyond narrowly ethnic styles of cuisine. Tom and John Kiradjieff began serving the chili in 1922 at their hot dog stand, next to a burlesque theater called the Empress. Tom Kiradjieff invented the style by modifying a traditional stew and serving it over hot dogs and spaghetti. The style has since been copied and modified by many other restaurant proprietors.

In Cincinnati the true enthusians have their Chili 1 to 5 ways:

1. Plain
2."Two Way" - Spaghetti & Chili
3."Three Way" - Chili, Spaghetti, and Cheddar Cheese
4."Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions
5."Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans

Other Ways to Eat Cincinnati Chili

A "Cheese Coney" is a hot dog in a bun topped with mustard, a ladle of chili, fresh chopped onion and grated Cheddar cheese.
Chili Cheese Fries are french fries topped with chili and shredded cheese.

Recipe for Cincinnati Chili:

2 tbsp oil
2-1/2 pounds ground beef
1 quart cold water
1 (6-ounce) can tomato paste
2 large onions (diced)
1-1/2 tbsp vinegar
1 tsp Lea & Perrin Worcestershire sauce
1 clove garlic (crushed)
2 tbsp chili powder
5 bay leaves
2 tsp cinnamon
1 tsp allspice
2 tsp cayenne pepper - or less, a bit spicy
1-1/2 tbsp unsweetened cocoa
Salt & pepper to taste

In a heavy gauge pot, heat oil, add beef until brown, add onions and water and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1-1/2 to 2 hours. Adjust with salt & pepper to taste. Remove bay leaves before serving.

Yield: 6 to 8 servings