Food For Thought – Cincinnati Chili

“Whenever I meet someone who does not consider chili a favorite dish, then I’ve usually found someone who has never tasted good chili.” – Jan Butel

I’m not usually a huge chili fan. It’s certainly good on a cold day, when you want something to fill you up, but it just isn’t one of my favorite dishes. I remember eating Cincinnati Chili when I was a kid and actually enjoying it, in part because it’s served over spaghetti. A few months ago, I started working on perfecting my own Cincinnati Chili recipe. I adapted this recipe from one on Brenda’s Canadian Kitchen.

Ingredients

  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • ¼ teaspoon allspice
  • ¼ teaspoon cinnamonBowl of Chili
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon salt
  • ¼ cup salsa
  • ¼ cup BBQ sauce
  • 12 oz diced tomatoes
  • 12 oz kidney beans
  • 1 medium white onion, diced
  • 2 medium bell peppers
  • 3 cloves garlic, minced
  • 3 tablespoons Sriracha
  • 1 package spaghetti
  • ½ cup shredded cheddar cheese
  • Oyster crackers

Directions

In one pot, combine all ingredients except for spaghetti, cheddar, and crackers. Cook for 1-2 hours on a low-medium heat, stirring occasionally.

Cook spaghetti al dente.

Serve chili over spaghetti and garnish with cheese and crackers.

Options

Chili is a good place to hide vegetables. Try adding some diced zucchini and squash.

If you don’t care for spicy food, omit the chili pepper and Sriracha.

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