Cincinnati Style Chili
Cincinnati Style Chili slow cooked in the crockpot with ground beef and spices topped with red beans, onion and a pile of cheese on a bed of spaghetti.
When I first moved to Cincinnati a few years back everyone raved about the chili here. It took me awhile to get the courage to try out a Cincinnati Style Chili because it is different than what us West Coast people are used to but it is delicious.
There are a few things that make Cincinnati Style Chili special. The first thing you will notice is the obvious serving over spaghetti with a huge pile of shredded cheddar cheese on top. The next is the chili itself. You get a lot of cinnamon and cocoa flavors and the chili, although very meaty, has more of a sauce consistency in comparison to a chunky Texas style chili.
To get the consistency correct, you do not want to brown the meat before placing into the crockpot. Chop the onion and place in crockpot and break up the meat inside your slow cooker. Add the rest of your ingredients and let cook on low all day.
We are creating a “5 way” today. This is how a popular chili joint here in Cincinnati does it and you can opt out on any step to build it the way you like. I am not a raw onion fan so I leave the onion off.
Start with a heaping portion of cooked spaghetti. Place a couple ladles worth of chili on top. Sprinkle with chopped raw onion, then drained canned kidney beans.
Now for the cheese! Cincinnati Style Chili is not complete without the shredded cheddar cheese. Place a large portion on cheese on top and you are ready to eat. Hot sauce and oyster crackers are also a nice addition and traditionally served with chili here in Cincinnati.