Cincinnati Chili. I would have no idea what this delightful dish is if it wasn’t for my husband and his family who are from Cincinnati. Let me say, I feel lucky to have been introduced to this chili, since it’s exclusive to the surrounding areas of Cincinnati.
Cincinnati Chili is unlike any chili I have ever had. It has its own amazing flavor that can’t really be described because it is so unique.
Last week we had the pleasure of our nephew and his girlfriend visit from Cincinnati so in their honor I want to share one of Cincinnati’s famous dishes.
It’s very simple to make, but requires seasoning that can only be purchased locally. Luckily, I came across this website, Cincy Favorites, where you can order some of the Cincinnati delicacies delivered right to your door! Not to mention you can order directly from Skyline or Goldstar, the two most popular chains for Cincinnati Chili.
The original Cincinnati Chili was introduced to the “Queen City” in the early 20th century by Northern Greek immigrants. The first Skyline Chili restaurant opened in 1949 and was overlooking the skyline of Cincinnati, resulting in the name.
There is certainly a strong opinion of locals as to which has the best chili, but I will leave that decision up to you once you try it.
“Ways” to enjoy Cincinnati Chili:
- “Two-way”: chili over spaghetti noodles.
- “Three-way”: chili over spaghetti noddles with shredded mild cheddar cheese.
- “Four-way”: chili over spaghetti noddles with diced onions then topped with shredded mild cheddar cheese.
- “Five-way” combines all of these ingredients in addition to cooked red beans.
- “Cheese Coney”: Place a hot dog in a bun, add a squirt of mustard, top with chili, diced onions and cheese
All of these “ways” are commonly enjoyed with a side of oyster crackers and hot sauce.
There are many recipes to be made with Cincinnati Chili, so be sure to check back for more ways to enjoy!
Here’s the recipe:
- 1 package of Cincinnati Style Chili Seasoning
- 1 pound of lean ground beef
- 6 cups of water
- 6 ounces of tomato paste
- 4 cups finely shredded mild cheddar cheese
- 1 cup diced onions
- 1 package of spaghetti noodles, prepared according to package directions
- In a large pot, combine the contents of the chili seasoning packet with tomato paste and water.
- Add the ground beef, uncooked, to the liquid mixture. Do not brown.
- Beat the mixture with a fork and bring to a boil.
- Reduce heat to simmer uncovered, stirring occasionally, until desired thickness (Approximately 1-1½ hours).
- Serve any of the following ways:
- way: Spaghetti topped with chili
- way: Spaghetti topped with chili and finely grated mild cheddar cheese
- way: Spaghetti topped with chili and finely grated mild cheddar cheese and diced onions
- way: Spaghetti topped with chili and finely grated mild cheddar cheese, diced onions cooked red beans
- Cheese Coney: Hot dog in a bun with mustard topped with chili, diced onions and cheese.