Well, in our house, that makes total sense, since my parents are from Cincinnati (or at least spent a good chunk of their lives there). So, being the sentimental old fool that I’m growing into, I couldn’t resist this copy when I ran across it on PaperbackSwap recently. I’ve never read the book, but I do own a copy now.
See, there is this wonderful thing in the Cincinnati area called Cincinnati Chili. Cincinnati is filled with chili parlors, and everyone has their favorite (mine, most definitely is Skyline Chili.). Cincinnati chili is an entirely different breed of chili. It is neither chunky, thick, nor spicy. It is not filled with beans and vegetables. Instead, it is thin and savory, and served over spaghetti. That's right. Spaghetti.
I have found that most people either love it or hate it, and I am definitely a lover of some good Cincinnati Chili.
That being said. Guy Fieri's feature recipe on that fateful day a few weeks ago?
There are also other options. You can have a four-way or five way, which add either beans or onions to the list, or you can choose a chili dog. If you're a true connoisseur, you will slide your oblong dish facing away from you, which makes for less "splatter" while you're slurping up your personal pile of happiness. (I have a special bowl at home, just for this purpose. I know, try to cover up your "shocked" face.)
Yes, I am a freak. This I know.
And although I know that chili may seem like an odd choice in the arrid savannah also known as "Illinois in August", I made a batch of chili. (like I said...freak. old news here.) Although my recipe is constantly evolving (kudos to my Aunt Gert, who gave me her recipe to start from many years ago when I was visiting) my Aunt Gert's recipe is one I can always fall back on, so I am including it here. If I ever get mine tweaked "just so" I'l be sure to post it as well!
2 lbs ground beef, cooked until grey 1/2 tsp cayenne pepper
1 large onion, chopped 1 tsp Worchestershire sauce
2 cloves garlic or 2 tsp garlic powder salt and pepper to taste
2 cups water 1/2 tsp cinnamon
30 oz tomato sauce 2 TBS chili powder
In spice bag or tea ball: or 2 tsp ground allspice
18 whole allspice or 3 bay leaves, (remove when done)
3 bay leaves
Combine all ingredients in 3 ½ quart crock pot. Cook on high heat for half an hour, then at least five hours on low heat. Remove spice bag.
Serve over cooked spaghetti, and top with diced onion and finely grated cheddar or longhorn cheese. Serve with oyster crackers.
I certainly can't guarantee that you'll like Cincinnati Chili, but if you want something different, give this a shot and let me know what you think!