Blogging from East Bruce
10/15/07
Vonda Tedford-Keon

After writing about cooler weather last week and my craving for a bowl of chili, I was so excited to wake up to cooler temperatures. The first thing I did Thursday afternoon, after I left work, was head to the store and buy all the ingredients needed to get a pot of Cincinnati chili going. Now, I like all kinds of chili but my favorite is Cincinnati style.

I’ll even share it with you but I have to warn you about the secret ingredients. You have to be really open minded and ready to try something that will knock your socks off.

Outside of the state of Texas, Cincinnati, Ohio, is the most chili-crazed city in the United States. Cincinnati prides itself on being a true chili capital, with more than 180 chili parlors. Cincinnati-style chili is quite different from its more familiar Texas cousin, and it has developed a cult-like popularity. Cincinnati chili is best enjoyed spooned over freshly made pasta and topped with a combination of chopped onions, shredded Cheddar cheese, refried beans or kidney beans, and crushed oyster crackers. If you choose "the works," you are eating what they call Five-Way Chili. Make sure to pile on the toppings - that's what sets it apart from any other chili dish.

Here’s the key to how to eat it:
One Way: just grab a bowl full topped with Oyster crackers.
Two way: Chili served on spaghetti.
Three Way: Additionally topped with shredded Cheddar cheese.
Four Way: Additionally topped with chopped onions.
Five Way: Additionally topped with kidney beans.


1 large onion chopped
1 pound extra-lean ground beef1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tbsp unsweetened cocoa
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water1 (16-ounce) package uncooked dried spaghetti
Toppings (see the key above)
In a large frying pan over medium-high heat, sauté onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Drain the meat mixture and place it in your crock pot. Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Cook on medium or high for 2 hours.
Cook spaghetti according to package directions

Ladle chili over spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side.

Now that I have finished sounding like someone on the Food Network, I hope you try my Cincinnati Chili. It is a delight to the senses and you will really be surprised at how good it is. And if you just have to have that ‘bite’ then got and add a jalapeno slice for good measure. I promise you that you will love this chili.
Bon Appetite!

Vonda Keon can be reached at vondak8753@yahoo.com.