Cincinatti Chili

This is such a nostalgic recipe. It's my mom's recipe that she used to make on chilly weekend afternoons. I would smell her cooking this dish and hear the sounds of an Eagles game on the kitchen tv. I really don't think I had a proper appreciation for this dish until I made it. There are so many wonderful flavors that go into it. And it seems to work well with ground pork as well as ground hamburger (if you follow my blog, you'll notice that we don't eat a lot of red meat, so I decided to make that substitution). Thanks, Mom, for sharing your recipe with me!

Cincinatti Chili
Courtesy of Hallie Vasell



2 pounds ground pork
2 chopped onions
1 quart water
2 8-ounce cans tomato sauce
½ teaspoon allspice
¼ teaspoon garlic powder
4 tablespoons chili powder
1 teaspoon cumin
½ teaspoon red pepper
¼ teaspoon cloves
½ ounce unsweetened chocolate
2 tablespoons vinegar
1 bay leaf
2 teaspoons Worcestershire sauce
2 teaspoons cinnamon
1 1/2 teaspoons salt
Hot sauce, to taste
1 pound spaghetti
Toppings (cheddar cheese, beans, chopped onions)

In a large pot, combine pork, onions, and water. Bring to a boil, breaking up pork. Simmer for 30 minutes.

Add remaining ingredients (except spaghetti and toppings), stir to combine, and simmer uncovered for 2-3 hours, until thickened. Refrigerate overnight.

Cook spaghetti. To serve, put spaghetti on each plate. Cover with heated Cincinnati chili. Sprinkle with lots of shredded cheddar cheese. This forms a traditional “3 way”. If you want a “4 way”, add a layer of hot beans under the cheese. For a “5 way”, add a layer of hot beans and fresh chopped onions under the cheese.