Cincinnati Chili

This recipe has been a regional favorite throughout the Ohio Valley for decades.  Outside of that region, however, it is virtually unknown.  Greek and Macedonian immigrants to Cincinnati introduced this in the 1920's, and since then has become a beloved dish to residents of the Ohio-Kentucky-Indiana tri-state area.  Although there are many variations on it, this closely resembles the original, and is typical of what you would be served in most of the chili parlors throughout the tri-state area.

Ingredients:

2lbs. ground beef
2-4 cloves of garlic
2 onions, finely chopped
28oz. can tomato sauce
28oz. can peeled whole tomatoes
2 T. cocoa powder
2 tsp. cinnamon
1½ tsp. ground allspice
1 tsp. cumin
4-5 T. chili powder
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. ground black pepper
2 T. white vinegar
2 T. sugar
3 bay leaves
2-15½oz. cans kidney beans
2 T. olive oil
2 T. butter
2 c. water (can be adjusted, depending on thickness)

Seasonings can be adjusted to taste.

In a saucepan, lightly brown onion and garlic in olive oil and butter.

Add the tomato sauce and tomatoes, followed by the spices and seasoning, including the sugar.  Add the water.  Depending on the thickness, you may need to add more or less water (remember that it will only get thicker as it cooks).

Next, add ground beef, breaking it up as you add it to the pot.  Stir, the let this mixture simmer gently for 1-2 hours, stirring occasionally.

During the last hour of cooking, remove bay leaves and add beans.

Cincinnati Chili is traditionally served over spaghetti (pictured), then topped with any combination of cheddar cheese, onions, oyster crackers, or hot sauce.  It is also commonly served over a hot dog with cheddar cheese, mustard and onions, This is known as a "Coney."  However you decide to eat it, I know you will enjoy!