Cincinnati Chili

a layer each of spaghetti, chili, kidney beans, chopped red onion, grated extra-sharp cheddar cheese, and sprinkled with a few oyster crackers

I make Authentic Texas Border chili often and eat it without beans. We also like it on spaghetti topped with grated cheddar cheese. A few weeks ago I watched an episode of America's Test Kitchen preparing 5-Way Cincinnati Chili which has one layer each of spaghetti, chili, kidney beans, chopped onions, and finely grated cheese in that order. We didn't know we've been eating 3-Way Cincinnati Chili with a Texan accent, i.e. hot spicy chili. I adapted and combined 2 recipes, one from my cookbook CHILI MADNESS and the Test Kitchen's using both fresh and powdered cayenne. I think the Test Kitchen's is too bland and uses bottled chili powder but I like the idea of boiling the beef and the addition of cocoa powder.

I am surprised that I love Cincinnati Chili which is rather saucy or soupy, and the aroma of the sweet and hot spices is wonderful. I was expecting the combination of flavors to taste funny or weird but they are all subtle and amazingly blend well together. I even added a sixth topping, a few pieces of oyster crackers which give it a good crunch and found myself eating them with some of the sauce remaining on the plate. And this is the first time that I didn't dislike beans in my chili. In fact I like it and IMHO the dish wouldn't taste the same without them.

Try one or both recipes and find out for yourself just how good and different this chili is. I read that the better way to eat Cincinnati chili is to cut the spaghetti instead of twirling with fork because twirling makes such a mess on the table, not to mention your clothes. So I started cutting and eating all 5 layers by the forkful and I agree, cutting makes a lot of sense. Anyway, 5-way Cincinnati chili is delicious any way you eat it.

Murray's Girlfriend's Cincinnati Chili
from CHILI MADNESS by Jane Butel

2 teaspoons butter
2 pounds ground beef
6 bay leaves
1 large onion, finely chopped
6 garlic cloves, finely chopped
1 teaspoon ground cinnamon
2 teaspoons allspice
6 whole cloves, crushed
4 tablespoons vinegar
1 teaspoon dried whole red pepper, crushed
1½ teaspoons salt
2 tablespoons pure ground red hot chile
1 teaspoon ground cumin
½ teaspoon oregano, preferably Mexican
1 6-ounce can tomato paste
6 cups water
cooked kidney beans

8 ounces vermicelli, cooked according to package directions
½ cup grated cheddar cheese
1 small onion, finely chopped

• Heat the butter in a large heavy skillet/pot over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
• Stir in all the ingredients up through the water. Taste and adjust seasonings. Bring the mixture to a boil, then lower heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture half an hour before serving.
• Place a small amount of vermicelli in individual bowls. Spoon a generous amount of chili. Top with grated cheese and chopped onion.

Cincinnati Chili
8 cups water
2 pounds minced beef
3 bay leaves
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 teaspoons allspice
½ teaspoon ground black pepper
2 teaspoons oregano
2 teaspoons ground cayenne
2 fresh cayenne, finely minced (or more)
2 teaspoons cocoa powder
2 medium onions, finely chopped
4 garlic cloves, finely chopped
1 tablespoon sea salt
2 tablespoons cider vinegar
1 teaspoon dark brown sugar
1 6-ounce can tomato paste

• Put water into a large pot, bring to a boil. Crumble ground beef into the boiling water, break up any lumps with a potato masher. Boil for 30 minutes. Add all the remaining ingredients and return to boiling. Stir, reduce heat, and let simmer, uncovered, for 3 hours. Remove bay leaves. Transfer into a serving dish.
• To serve: In individual bowls, place a layer each in this order: spaghetti, chili, kidney beans, onions, and cheese (you can be as cheesy as you want). Adding oyster crackers is optional. Enjoy!