“My Way” Chili Spaghetti
Homemade Chili spaghetti is so delicious and easy to make. You may at first be turned off by the thought of chili over a plate of spaghetti, but I promise you your flavor palate will jump for joy when all these flavors come together in your mouth. It just seems to work. You will notice this is not your traditional chili recipe. My recipe is in the spirit of the famous Cincinnati chili, but I’m not calling it that because the Cincinnati chili critics will come after me. The fact is, after all my research on Cincinnati chili, nobody knows exactly what the spice profile is. There seems to be a few common spices that everyone agrees on, but the entire recipe appears to be a well kept secret. Prepared differently than your regular chili along with the specially blended spices sets this chili apart. It’s also different in the way it is served and even eaten. Served over spaghetti in one of five ways that includes shredded cheddar cheese, diced onions and/or beans. Either way you eat it it’s always topped off with an ungodly amount of finely shredded cheddar cheese. Grab a dash of hot sauce and oyster crackers and the dish is complete. Grab a fork to cut it and eat it (NO SWIRLING ALLOWED) and enjoy an incredibly delicious chili-spaghetti meal. Enjoy!
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NOTE: This is not intended to be the authentic spice profile used in authentic Cincinnati Chili as it is a well kept secret. It does however contain three spices that everyone seems to agree is in this chili those being the cinnamon, cloves and all spice. The remaining spices I used work very well together and is extremely delicious. Hope y’all enjoy!
2 tbsp Chili Powder
1 tbsp Onion Powder
1 tbsp Garlic Powder
1 tsp. Cocoa Powder (optional. Adds balance to the bitterness of cumin and chili powder)
1 tbsp Paprika
2 tsp Kosher Salt (more to taste if needed after simmering)
1 tsp Ground Cinnamon (adds sweetness and balances the cumin and chili powder)
1 tsp Ground Cumin
1/2 tsp Allspice
1/2 tsp cayenne pepper
1/4 tsp Ground Cloves
1 tsp white sugar (this balances out the tomato sauce)
4 cups Water
4 oz Tomato Paste
1 lb Ground Chuck Beef 80/20
16 ounces (1 lb) thick spaghetti
About 1/2 cup shredded cheddar cheese per serving.
Hot sauce
Oyster crackers
Directions:
In a small bowl, combine all seasonings. Set aside.
In a medium pan over medium heat, pour water and tomato sauce and whisk until blended.
Add spice mixture and whisk until blended. Increase temperature to medium high.
Add ground beef into pan and break it up into crumb sized pieces like mince. A potato masher works well for this.
Allow to come to a boil, then reduce heat to medium low and simmer uncovered for at least 2 1/2 – 3 hours until significantly reduced and thickened, stirring occasionally. Just as a guide, my stove setting was just under the number “2” setting. It should be obviously bubbling lightly while simmering. It’s ready when you can barely see any liquid. Be sure to taste for more salt if needed.
Allow to cool, cover and place in the fridge overnight. This step is optional. It just allows for easy removal of any excess fat the next day that will have risen to the top. If you use 80/20 ground beef there will be very little fat if any. It also allows all those flavors to come together.
The next day, skim off any of the fat rose to the top. Reheat and serve in one of the following ways:
For 3 way: Plate drained spaghetti cooked according to packaged directions, top with chili and mound of finely shredded cheddar cheese.
For 4 way: Plate drained spaghetti, top with chili, diced onions and finely shredded cheddar cheese.
For 5 way: Plate drained spaghetti, top with chili, heated drained kidney beans, diced onions and finely shredded cheddar cheese, or
For Cheese Coney: Steamed hot dog bun, beef hot dog, top with mustard, chili, diced onions and finely shredded cheddar cheese.
Finally, top off with oyster crackers with a dash of hot sauce.
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