Seriously! My dear friend lil’ Jackie is a Cincinnatian. She totally gets Cincinnati chili on a level that most of us West Coasters can only dream about. For a long time, I’ve wanted to make Cincinnati chili but how would I ever know if I got it right? I needed a real expert on the subject. I needed someone who could show me the ropes. Enter lil’ Jack: great cook and Cincinnati native. Perfect situation. So we got down to fixing it. The whole house smelled like chili heaven! And the taste of it … OMGosh!
Cincinnati “Skyline” Chili from lil’ Jack
Chili
1 quart water
2 pounds ground beef
2 cups crushed tomato
2 yellow onions-diced
4 cloves garlic-minced
1 tablesppon worcestershire
1 tablespoon cocoa
1/4 cup chili powder
1 teaspoon cayenne
1 teaspoon ground cumin
2 tablespoon cider vinegar
1 whole bay leaf
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 1/2 teaspoon salt
Angel Hair Pasta, Cooked
1 can kidney beans – drained and rinsed
1 cup chopped yellow onion
2 cups sharp cheddar cheese – grated
Directions:
1.Add beef and water to a large dutch oven. Bring to a simmer. Break beef up with a sppon into very small pieces. Simmer for 30 minutes.
2. Add all the rest of the chili ingredients. Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes too thick.
3. Serve chili over angel hair pasta and top with kidney beans, onion and cheese as you like. You’re gonna be so happy!
