Cincinnati Chili
A different take on chili especially since it’s spicy and served on top of spaghetti pasta. It’s got quite a few unusual spices in it, such as cinnamon, cocoa, and cumin. We thoroughly enjoy this.
2 T vegetable oil
1 lb. ground pork
1 lb. ground beef
1 medium yellow onion – chopped
6 cloves garlic – chopped fine
1 T whole cumin seeds
1 T hot chili powder
3 whole bay leaves
2 lbs. kidney beans – dried
2 t cinnamon
2 t Tabasco sauce
1 T cocoa powder
2 T Worcestershire sauce
1 T vinegar
1 28oz. can diced or cooked tomatoes
1 T oregano
2 t allspice
4 C cooked spaghetti pasta
In a large heavy duty pot heat oil to hot and sauté pork, beef, onion, garlic, cumin, chili powder and bay leaves. Drain fat from pot when pork and beef are fully cooked. Add the remaining ingredients except cooked pasta and cook for about 90 minutes or until beans are tender. You may need to add water to keep the chili from getting too thick.
Place spaghetti in bowls and ladle chili over cooked spaghetti pasta.
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- Recipe byDon Chase
- Viewed 57 times
PREP TIME: 10 min
TOTAL TIME: 1 hr 30 minutes
Serve with lots of grated cheddar cheese on top. Photo note: View of Independence moored in Montague Harbor, BC.
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