Cincinnati Chili Cockaigne

Name: Cincinnati Chili Cockaigne
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups water; 2 pounds ground beef chuck; 2 medium onions, finely chopped; 5 to 6 garlic cloves, chopped; One 15-ounce can tomato sauce; 2 tablespoons cider vinegar; 1 tablespoon Worcestershire sauce; 2 teaspoons salt; 2 teaspoons ground cinnamon; 1 teaspoon cayenne pepper; 1 teaspoon ground cumin; ¼ teaspoon black pepper; ¼ teaspoon ground allspice; ¼ teaspoon ground cloves; 1 large bay leaf; ½ ounce unsweetened chocolate, finely chopped; Cooked spaghetti; Grated medium or sharp Cheddar; Chopped onions; Cooked red kidney beans; Oyster crackers; Hot pepper sauce

Cuisine:American

Course:Dinner

20m prep 2h cook 2h ready

6 servings There are hundreds of so-called original recipes for John Kiradjieff’s chili, which he served in Cincinnati’s first chili parlor, The Empress. We particularly like this version and can guarantee without question that it is a faithful rendition. For skeptical or puzzled readers who have trouble squaring this chocolate-laced spaghetti topping with their notions of what a chili ought to be: We suggest you think of it as a Macedonian Bolognese sauce instead. In addition to the five “ways” of topping pasta with this chili, use as a filling for cheese Coneys.

Collect

Gather these ingredients - no prep needed yet.

4 cups water
2 pounds ground beef chuck
2 medium onions, finely chopped
5 to 6 garlic cloves, chopped
One 15-ounce can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon ground cumin
¼ teaspoon black pepper
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 large bay leaf
½ ounce unsweetened chocolate, finely chopped
Cooked spaghetti
Grated medium or sharp Cheddar
Chopped onions
Cooked red kidney beans
Oyster crackers
Hot pepper sauce

Let's Cook

Step 1.

Bring to a boil in a large pot: 4 cups water
Step 2.

Add: 2 pounds ground beef chuck
Step 3.

Stir until separated, and reduce the heat to a simmer. Add: 2 medium onions, finely chopped; 5 to 6 garlic cloves, chopped; One 15-ounce can tomato sauce; 2 tablespoons cider vinegar; 1 tablespoon Worcestershire sauce; 2 teaspoons salt; 2 teaspoons ground cinnamon; 1 teaspoon cayenne pepper; 1 teaspoon ground cumin; ¼ teaspoon black pepper; ¼ teaspoon ground allspice; ¼ teaspoon ground cloves; 1 large bay leaf; ½ ounce unsweetened chocolate, finely chopped
Step 4.

Bring to a boil, then reduce the heat to a simmer and cook for 2 ½ hours. Cool, uncovered, and refrigerate overnight. The next day, skim off all or most of the fat and remove the bay leaf. Reheat the chili over medium-low heat.
Step 5.

To serve as a 2-Way, spoon the chili over: Cooked spaghetti
Step 6.

For a 3-Way, add: Grated medium or sharp Cheddar
Step 7.

For a 4-Way, sprinkle on top of the cheese: Chopped onions
Step 8.

For a 5-Way, layer between the spaghetti and chili: Cooked red kidney beans
Step 9.

Traditional sides include: Oyster crackers; Hot pepper sauce