quote:
Originally posted by twinwillow
As I’ve never had any Cincinnati chili, I am sure I would most likely top it the same way as I would top our Texas chili or even canned (Wolf Brand) chili for that matter. My personal toppings would always include, plenty of (green,and/or white) onions, shredded cheddar and hot sauce.I guess Cincinnati chili over spaghetti must be the American version of the Italian, "beef bolognese".
Not really beef bolognese. Here is my mom’s recipe:
Cincinnati Skyline Chili
2 lbs raw ground beef
3 cups water
1 tsp Worcestershire sauce
1 � tsp salt
1 can tomato sauce (15 oz)
2 tsp cumin
� tsp garlic powder
1 � tsp vinegar
2 bay leaves
1 Tbspn chili powder
1 chopped onion
1 � tsp ground allspice
1 tsp ground cinnamon
� tsp crushed red pepper
Mix raw ground beef and water until soupy. Mix in remaining ingredients and simmer, uncovered, 3 hours. Stir occasionally. Makes 8 servings.
Serve over spaghetti noodles, top with cheese, chopped onions, or chili beans.
^^She got this recipe from the Atlantic City Press in 1987. We had just moved to Mays Landing, NJ from Mason, OH. We loved the chili in Ohio. She still makes it a few times every fall/winter.
Edited to fix the formatting on recipe.