CINCINNATI CHILI COCKAIGNE
6 servings
There are hundreds of so-called original recipes for John Kiradjieff’s chili, which he served in Cincinnati’s first chili parlor, The Empress. We particularly like this version and can guarantee without question that it is a faithful rendition. For skeptical or puzzled readers who have trouble squaring this chocolate-laced spaghetti topping with their notions of what a chili ought to be: We suggest you think of it as a Macedonian Bolognese sauce instead. In addition to the five “ways” of topping pasta with this chili, use as a filling for cheese Coneys.
Bring to a boil in a large pot:
- 4 cups water
Add:
- 2 pounds ground beef chuck
Stir until separated, and reduce the heat to a simmer. Add:
- 2 medium onions, finely chopped
- 5 to 6 garlic cloves, chopped
- One 15-ounce can tomato sauce
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 large bay leaf
- ½ ounce unsweetened chocolate, finely chopped
Bring to a boil, then reduce the heat to a simmer and cook for 2 ½ hours. Cool, uncovered, and refrigerate overnight. The next day, skim off all or most of the fat and remove the bay leaf. Reheat the chili over medium-low heat.
To serve as a 2-Way, spoon the chili over:
- Cooked spaghetti
For a 3-Way, add:
- Grated medium or sharp Cheddar
For a 4-Way, sprinkle on top of the cheese:
- Chopped onions
For a 5-Way, layer between the spaghetti and chili:
- Cooked red kidney beans
Traditional sides include:
- Oyster crackers
- Hot pepper sauce