Cincinnati Chili (EASY)

Plan Z Phase: This is a Z3.5 (ZReboot3.5) recipe with the spaghetti but Z3 Reboot recipe without the spaghetti.

This is a famous chili that probably should not even be called a chili. It was invented by two brothers who emigrated from Europe in the 1920’s. Of course, they lived in Cincinnati. When finished this will look sort of like chili but it’s served on spaghetti. There are no beans and it’s not spicy. It’s flavorful for sure, but not “hot.” Don’t let the list of ingredients throw you off. This is simple to make.

Servings: Serves 3. This recipe can be doubled easily. If you double it, it will take about twice as long to cook down to the perfect sauciness.

Ingredients:

  • 1 Tbl olive oil
  • 1 lb ground beef (you choose how lean)
  • 3 oz of canned tomato paste (1/2 of a small can)
  • 3 tsp of minced garlic (jar garlic will work)
  • 1 cup of diced yellow onion plus more for the garnish
  • 2 Tbl chili powder
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • A whisper of cayenne pepper
  • 1/8 tsp ground cloves
  • 1 tsp ground black pepper
  • 1 teaspoon white sugar (or sugar substitute)
  • 1 tsp of grated sea salt
  • 2 tablespoons vinegar. I used champagne vinegar. Apple cider vinegar will work too.
  • 1 teaspoon Worcestershire sauce
  • 3 cups water

Instructions:

This is super-easy to make. You basically put all ingredients in a pot and let it cook down. Put the oil in a small soup pot. Add the ground beef. Begin cooking it at the same time you continually chop it up. You want this to be diced meat; not big chunks. Part of the secret of this is a smoother “sauce.” When it’s almost browned add the tomato paste and get it all broken up so it is incorporated into the meat mixture. Now you can add all the rest of the ingredients. Bring it to a boil. Let it bubble a minute. Then turn it down to medium-low and let it cook down. Stir every few minutes to make sure nothing sticks to the bottom but you don’t really have to “baby-sit” it. This will take 30-45 minutes. While this is cooking, make your pasta.

When it’s done it will be saucy rather than thick like most chili. The idea is to have some sauce floating on the bottom of the pan so your pasta gets coated.

To Serve:

You serve this in a bowl with a fork. You cut up your spaghetti with the fork as you eat it and scoop the meat.

3 cups of cooked spaghetti. I use angel hair or thin spaghetti. It makes me feel like I got more noodles than I really did.

1 tablespoon diced onion, or to taste

A handful of grated Cheddar cheese, or to taste

The pasta will be on the bottom of the bowl. Then ladle on your chili. Top it with grated cheddar and chopped onion.

Enjoy!

Cheers,