Notes
Chef s notes: Traditionally this is Cincinnati Chili, although I grew up with it as "Farmer's Market Spaghetti" that my Grandmother discovered at the 1933 World's Fair. I deemed it Weird Spaghetti as a child, but "Good weird! A family favorite, we enjoy with just pasta and cheese.
Cincinnati Chili is served with shredded Cheddar, oyster crackers, chopped onion and kidney beans
Ingredients
- 2 pounds ground beef, (80/20 lean muscle to fat ratio)
- 1 onion, finely diced
- 2 1/2 teaspoons ground cinnamon
- 2 1/2 teaspoons ground cloves
- 2 1/2 teaspoons ground cumin
- 2 1/2 teaspoons powdered ginger
- 2 1/2 teaspoons dry mustard
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 3/4 teaspoon cocoa powder
- 1 1/2 cups tomato sauce
- 4 cups low-sodium beef stock
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 pound bucatini noodles, boiled in salted water, drained
- 1/4 cup freshly grated Parmigiano-Reggiano
In a large saute pan over medium heat, brown the ground beef while breaking the mass into smaller pieces. While the meat is cooking and still a little pink, add the onion and saute until the beef is fully cooked and the onion turns translucent. Drain all of the fat from the pan. Add all the dry spices and cook for 2 to 3 minutes more, then stir in the tomato sauce. Once combined, incorporate the beef stock, vinegar and Worcestershire sauce. Bring to a simmer and cook for 1 hour. Put the cooked bucatini in a serving bowl and add the meat sauce. Garnish with Parmigiano-Reggiano and serve.
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By yellow_apple30
New York
on July 26, 2011
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This is outstanding! I was a little hesitant because I haven't cooked with this combination of spices, but there was no need. Fantastic. Savory and sweet and delicious. My husband loved it and said he could eat this weekly. It's actually pretty versatile, too. I'm going to make a big batch of the chili part, freeze it, and use it as a base for shepherd's pie, pot pies, and chili stuffed potatoes. The only thing I changed was to reduce the cloves by half, and next time I'll take the advice on here and reduce it even more.
By ferncliff2
on June 23, 2011
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I go with Guy on many, many of his recipes. The Guy version of a Cinci chile was a great effort and worked with one exception. Give up the clove. Overbearing and essentially killed the dish.
By katrina.savitz
Boise, ID
on June 22, 2011
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The taste was great, but it came out runny. I probably should have added some flour, but I kept holding out hoping it would thicken on its own. Next time I'll know what to do. I didn't use any clove, instead I added some cayenne pepper (we love the heat!. I probably will pull back a little on the cinnamon to maybe 2 tsp instead of 2 1/2 tsp. Great meal and reminded me of Bob's Big Boy's Chili Spaghetti.
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