Cincinnati chili over pasta

Description

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

Summary

Yield
Servings
SourceOhio recipes
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

4 T
oil (olive oil or other cooking oil)
1  
onion (medium sized, chopped)
3⁄4 c
celery (chopped, about 2 stalks)
2 clv
garlic (peeled and sliced)
1 lb
ground beef
1 c
tomato sauce
1⁄2 c
beef broth
1 T
chili powder (or to taste)
2 T
honey
1 t
cumin (ground)
14 t
clove (ground, or 2-3 dried cloves)
1⁄2 t
oregano
1 cn
kidney beans (15 oz can, drained)
8 oz
spaghetti (thin kind, cooked and drained)
1 c
Cheddar cheese (shredded)

Instructions

  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.
Ingrediens, 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  

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%  

Notes

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.