This classic Cincinnati-style chili is a unique twist on traditional American chili, featuring a savory-sweet flavor profile enriched with cinnamon, cloves, and unsweetened chocolate. The meat sauce is simmered slowly to develop deep, complex flavors that pair perfectly with the tang of cheddar cheese and the crunch of oyster crackers. Served traditionally over spaghetti noodles with a layer of kidney beans and chopped onions, this dish offers a comforting, hearty meal that is both nostalgic and satisfying. It is an excellent choice for family dinners or casual gatherings, bringing a distinct regional taste to your table that is sure to become a favorite among spice lovers and comfort food enthusiasts alike.
Queen Of Chilis (Cincinnati-Style), Kate Connally
Description
This classic Cincinnati-style chili is a unique twist on traditional American chili, featuring a savory-sweet flavor profile enriched with cinnamon, cloves, and unsweetened chocolate. The meat sauce is simmered slowly to develop deep, complex flavors that pair perfectly with the tang of cheddar cheese and the crunch of oyster crackers. Served traditionally over spaghetti noodles with a layer of kidney beans and chopped onions, this dish offers a comforting, hearty meal that is both nostalgic and satisfying. It is an excellent choice for family dinners or casual gatherings, bringing a distinct regional taste to your table that is sure to become a favorite among spice lovers and comfort food enthusiasts alike.Ingredients
Directions
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Chop 2 of the onions into small dice and set aside for topping. Finely chop the remaining onion.
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Heat a large skillet over medium heat and add the ground chuck, finely chopped onion, and minced garlic.
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Break up the meat with a fork and cook until browned, stirring occasionally to ensure even cooking.
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Drain any excess fat from the skillet.
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Stir in the barbecue sauce, water, chili powder, cumin, turmeric, allspice, cinnamon, cloves, coriander, cardamom, salt, and black pepper.
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Bring the mixture to a boil, then reduce heat to low and cover.
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Simmer gently for 30 minutes, stirring occasionally and adding tomato juice if the mixture becomes too dry.
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Stir in the grated unsweetened chocolate until fully melted and incorporated.
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Meanwhile, cook spaghetti according to package directions, drain, and toss with butter.
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To serve, layer the hot spaghetti on a plate, top with a generous ladle of chili, then add a sparse layer of heated kidney beans.
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Garnish with the reserved diced onions and a generous amount of shredded cheddar cheese.
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Serve immediately with oyster crackers on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 455.0kcal
- % Daily Value *
- Total Fat 16.0g25%
- Saturated Fat 4.3g22%
- Cholesterol 90.8mg31%
- Sodium 370.0mg16%
- Total Carbohydrate 70.1g24%
- Dietary Fiber 44.6g179%
- Sugars 3.9g
- Protein 27.9g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
