In Cincinnati, dueling diner chains, one originally Greek and the other Bulgarian, have made a major industry out of serving a thin, sweet spiced chili that clearly suits the midwestern palate. If you're in a Texas state of mind, the stuff won't impress you much, but served in the traditional Cincinnati five way (spaghetti topped with chili, beans, grated cheese and onions), it is a simple, hearty regional food at its best.
- Contributed by Catsrecipes Y-Group
- 1½ pounds lean ground beef
- 2 cups chopped onions
- 2 large garlic cloves, minced
- 2 tbsp chili powder
- ¼ tbsp ground cinnamon
- dash ground cloves
- 4 cups V-8 vegetable juice
- 2 cans kidney beans, drained (16 oz each)
- hot cooked spaghetti
- In large Dutch oven over medium heat, cook ground beef, onions and garlic until beef is browned and onions are tender, stirring to separate meat.
- Spoon off fat.
- Stir in chili powder, cinnamon and ground cloves; cook 2 minutes.
- Stir in v8 juice.
- Heat to boiling.
- Reduce heat to low.
- Cover; simmer 30 minutes.
- Stir in beans.
- Cover; simmer 15 minute, stirring occasionally.
- Serve over spaghetti.
Gilding the lily Edit
- For more flavor, the chili powder can be increased by at least 50 percent.
- For more fire, spicy V-8 vegetable juice can be substituted for the regular kind.
- Two tbsp of unsweetenened cocoa powder, added with the chili powder, will cut the sweetness and add depth of flavor. * Without beans, this makes a great chili dog topper.