Simple Meals for December: Cincinnati Chili

There are a lot of parties and dinners coming up on the holiday calendar, but in between those events we all need some quick, nutritious meals. I find that we enjoy the abundance of holiday feasts more (and with less guilt) when the banquets are preceded and followed by a few days of simple meals.

Soups and stews have everything going for them at this time of year. Not only are they warm and comforting when storms are blowing outside, but they are inexpensive and easily adapted to whatever happens to be in the fridge and pantry. Better still, they can simmer all day in the slow cooker, ready to serve after a long day of Christmas shopping or longer days at the office and classroom. Add a hearty loaf of fresh bread, and it's a meal.

Chili, which gets better with re-heating, has countless variations, and your family probably already has its favorites. But you might not be familiar with Cincinnati Chili, which is served over spaghetti with the beans, onions and cheese heaped on top. Not only can this regional dish be made far ahead and warmed up as the noodles cook, but each person can choose their own toppings, or as we say in southwestern Ohio, 3-way, 4-way or 5-way Chili. And you can skip the loaf of bread or corn chips, because this chili is served with oyster crackers.

Please do not send emails telling me I've misprinted the ingredients. This chili does indeed have cinnamon, allspice and chocolate in the sauce.



Recipe: Cincinnati Chili

Don't be put off by the number of ingredients. Most of them are spices, and once you brown the onions, garlic and ground meat, you pretty much walk away and let the chili take care of itself. If you can toast whole spices in a dry skillet and grind them in a coffee grinder, you'll taste the difference. But if your schedule is tight, don't bother, the chili will still be delicious.

Chili:
1 large yellow onion, finely chopped

2-4 cloves garlic, finely chopped
2 Tbs. olive oil, more as needed
1 lb. lean ground beef or bison
1-2 Tbs. chili powder
2 tsp. cumin
2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. cardamom
1/2 tsp. coriander
2 Tbs. cocoa powder, or 1 oz. unsweetened baking chocolate, chopped
1 Tbs. Tabasco sauce, or to taste
2 Tbs. Worcestershire sauce
2 Tbs. cider vinegar
1 tsp. salt, or to taste
1/2 tsp. black pepper, freshly ground
2 c. tomato sauce
water or broth as needed (not necessary in slow cooker)

To Serve:
1 lb. spaghetti (not thin), cooked and drained
1 large sweet onion, coarsely chopped
2-3 c. cooked kidney beans, drained
1-2 c. shredded mild cheddar cheese
oyster crackers

In large heavy pot (or skillet if using slow cooker) saute onions in olive oil just until transparent. Add garlic and ground meat, cook until meat is no longer pink. (Transfer to slow cooker at this point.) Add the rest of chili ingredients, bring to a boil then reduce heat, cover and simmer at least 2 hours on the stove, stirring occasionally and adding additional water or broth as needed. Or cook 6 - 10 hours in slow-cooker, low setting. 

Serve over hot cooked spaghetti in shallow bowls, topped with raw onions and warm beans, with shredded cheese on top.  Pass oyster crackers and additional Tabasco sauce.

Cincinnati Chili - it's the perfect simple ready-when-you-are meal for cold December nights.