Cincinnati chili. My namesake. My mother ship. Packed full of cinnamon and warm spices like chili powder, cloves, allspice and nutmeg, it’s served over spaghetti and topped with raw onion, cheddar cheese and kidney beans. It’s a meal plus one onto itself.
This, in fact, has been on my radar for quite a long time. I don’t for the life of me know why it took so long to make it. Maybe it was the odd (for chili) mix of spices or the spaghetti or my picky family who might not like it. What would I do with a pound and a half of chili, pray tell? But all went well and it was gobbled up, quite happily I might add, not one but two nights in a row. It’s surprisingly delicious, incredibly hearty and very filling.
If you ever find yourself in Cincinnati ordering up some chili here’s how it’s done, according to Saveur: served alone with just the spaghetti (two-way), plus cheese (three-way), plus onions (four-way) or plus beans (five-way).
I fancy the five-way, how about you?
I omitted the cocoa powder and added chipotle chile powder for heat. These are entirely optional.