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Cincinnati chili over pasta from Ohio

Although chili has been recognized is as a Texan dish, Cincinnati has a reputation for it. Only Some Greek cook adapted the traditional Texan recipe adding flavors from the Mediterranean region. The chili is traditionally served over pasta or over a hot dog.

It has become the local fast food and there are restaurant chains in the area specializing in this kind of chili. You'll hear talk of one, two, three or more ways meaning a bowl of chili only, chili over pasta, chili over pasta topped with cheese, and sliced onions, extra beans, and others for four, five or six-way.

Cincinnati chili over pasta recipe

This Cincinnati chili is prepared with Mediterranean herbs and spices -oregano, cumin, and cloves- and served over pasta, topped with mountains of gratted cheese.

Ingredients

USA Imperial   4 Tbs    olive oil   1   medium onion, chopped   2   stalks celery, cut into small pieces   2   cloves garlic, peeled and sliced   1 lb    lean ground beef   1 cup    tomato sauce   1/2 cup    beef broth   1 Tbs    chili powder   2 Tbs    honey   1 tsp    ground cumin   1/4 tsp    ground cloves   1/2 tsp    oregano   1   15 oz can kidney beans, drained   8 oz    thin spaghetti, cooked   1 cup    shredded cheddar cheese

Metric   60 ml   olive oil   1   medium onion, chopped   2   stalks celery, cut into small pieces   2   cloves garlic, peeled and sliced   500 g     lean ground beef   250 ml     tomato sauce   125 ml     beef broth   10 g     chili powder, about 1 level Tbs   30 ml     honey   5 g     ground cumin   2 g tsp    ground cloves   2 g tsp    oregano   1   450 g can kidney beans, drained   500 g   thin spaghetti, cooked   150 g   shredded cheddar cheese

 

Procedure

1. Preheat a large saucepan on medium heat for 2 minutes. Heat up the oil. Add the beef, onions, celery, and garlic and cook, stirring until the beef is brown and the vegetables are tender. Drain the fat from.
2. Stir in the tomato sauce, beef broth, chili powder, honey, cumin, cloves, and oregano and bring to a boil. Lower the heat and cover. Simmer for 30 minutes. Add the kidney beans and cook 15 minutes more.
3. Divide the spaghetti among 6 bowls. Top with the chili and shredded cheese. Serve immediately.

Servings: 4 Yield: 4 to 5   Nutrition facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving       Calories   827.43   Calories From Fat (56%)   460.55       % Daily Value Total Fat 50.98g   78%   Saturated Fat 18.74g   94%   Cholesterol 119.80mg   40%   Sodium 1764.04mg   74%   Potassium 2067.40mg   59%   Carbohydrates 55.40g   18%   Dietary Fiber 15.92g   64%   Sugar 24.71g       Sugar Alcohols 0.00g       Net Carbohydrates 39.47g       Protein 40.03g   80%

Cooking Tips

Cook spaghetti while the kidney beans are simmering in the chili. Fill a stock-pot two-thirds full with water, add salt, a little olive oil, and bring to a boil. Boil the spaghetti according to package instructions. Drain and reserve.

 

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