Cincinnati Chili

From EatingWell: March/April 2012

Cincinnati has a unique spin on chili—they serve it over spaghetti. Typically the chili is just made with meat, no beans, but we couldn’t resist adding beans to add fiber and nutrients. Serve with sliced cucumber and red onion with lemon juice and olive oil.

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8 Reviews for Cincinnati Chili

03/18/2013

Michelle_373

Different but Good

Here in Texas, "chili" is a different thing than this. This was more of a cross between chili and spaghetti sauce. Now, having said that, it was still good and we ate every bit of it! My son who doesn't like spicy liked it very much.

Pros: Quick, Easy, Cheap

Comments

10/26/2012

Jeana_1

Recommends this recipe

Who cares if it's "authentic"?

It's probably not the exact same thing you get at whatever your favorite local diner is, but if that's what you want, that's what you should get instead of complaining about a recipe you don't even intend to make!.

As for me, I've never had this style of chili before, and I thought it was great. I did add some garlic and cumin to the other seasonings for more flavor and topped it with a bit of sharp cheddar. Mine was nice and thick, and yours will be too if you let it cook for long enough. This will become a weeknight staple in my house!

Pros: Easy, quick, tasty

Comments

04/17/2012

Anonymous

So so

Lacks the zing of real chili. Was runny. Great over spagetti noodles though!

Pros: Easy to make

Comments

03/09/2012

Anonymous

Recommends this recipe

I'm from the Cincinnati area and I can understand the comments that this dish is different from typical Cincinnati chili... But, in some regards I think its better. It's certainly a lot lighter and less greasy than what one gets in one of the typical Cincinnati Chili joints. I thought it was just great!

Comments

03/09/2012

Anonymous

Recommends this recipe

Fantastic Take on Cincinnati Style Chili

Being from Ohio and now a resident of New Mexico I, of course, had to make a few tweaks to this recipe.

1 Since we don't eat beef I used ground turkey breast instead. I happened to have some homemade turkey broth in the freezer so I used that in place of the beef broth. To up the umami I added a touch of soy sauce to the mixture after the tomatoes and broth went in.

2. I used dry kidney beans rather than canned. Soaked overnight and slow cooked in the Crockpot for 18 hours. Easy peasy since the Crockpot does all the work and WAY more flavor than canned.

3. I ground up 4 New Mexico chilies in the blender and used that in place of the chili powder.

4. Finally, having spent a fair amount of time in Cincinnati... I just couldn't see this without a little cheese. So I added a little grated extra-sharp cheddar.

And ya know what? The girl from Ohio and the guy from New Mexico (who swears chili doesn't have beans in it) both loved this dish!

Pros: Fresh, easy to prepare