Cincinnati Chili Recipe
1 large onion chopped
1 pound extra-lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
1 (16-ounce) package uncooked dried spaghetti pasta
Toppings (see below)
In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayene pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Remove from heat.
Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional).
Ladle chili over spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side.
Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way. Let your guest create their own final product.
I leave the 1 teaspoon ground cinnamon out. But the Cocoa in.
Two-Way Chili: Chili served on spaghetti
Three-Way Chili: Additionally topped with shredded Cheddar cheese
Four-Way Chili: Additionally topped with chopped onions
Five-Way Chili: Additionally topped with kidney beans
Shredded Cheddar Cheese
There are many recipes available but this one is close. Also I like too cook the meat very low and then run it thru a food processor until it is even finer. I know Camp Washington cooks it down for many hours. I live in Dayton Ohio and get to Cincy all the time I dont make it too often as I enjoy going to Camp Washington and Dixie so much.
Read the review on Camp Washington Chili. A true 1 location Roadfood Joint that has been there for decades.