I’m not from Ohio, but I lived there for several years. I even worked for the state government. What they call “Cincinnati chili” is not anything like Texas chili. It is a Thing though, and it is tasty in its own way. Or rather, Ways. You order it at chili shops/parlors as a “way” depending on how you want it.
|The "Way"||What it is|
|Two-way||Spaghetti and chili|
|Three-way||Spaghetti, chili, and cheese|
|Four-way||Spaghetti, chili, cheese, and onions|
|Four-way bean||Spaghetti, chili, cheese, and beans (subbed for onions)|
|Five-way||Spaghetti, chili, cheese, onions, and beans|
Yes, you read that right. Spaghetti. Cincinnati chili is more like a sauce than a stew and it’s also good for making coneys (also known as chili-dogs).
- 1 Tbsp EVOO
- 2 medium onions, chopped
- 6 cloves garlic, minced
- 2 lbs ground beef
- 2 c tomato sauce
- 2 c water
- 1/4 c red wine vinegar
- 1/4 c (4 Tbsp) chili powder
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp sweet paprika
- 2 Tbsp light brown sugar
- 1 tsp hot sauce (Red hot, Tabasco, etc.)
- Heat oil in large skillet on medium-high.
- Add onion and garlic; saute for 3-4 minutes, until beginning to soften.
- Add beef, breaking up and mixing in with onion/garlic mixture.
- Cook until beef is browned.
- Drain off grease. Add mixture to a 6-7 quart slow cooker.
- Top with remaining ingredients. Stir.
- Cover and cook 5 hours on LOW.