Cincinnati Style Chilli Recipe Serves 4
Hi everyone, Mark here. Alicia and I love spicy food and I love to make chilli (or chili if you’re American, don’t worry, I wont hold it against you, but you are wrong. Just kidding. Kinda). So, while browsing recipes for a different chilli, I came across something that looked like spaghetti bolognese. When I looked at the recipe, I decided to give it a go.
Cincinnati style chilli is a rich, delicious and very spicy sauce, served with spaghetti rather than rice! It’s also really easy to make. As usual, we tested this and gave it a twist to make it something unique and suitable dish for everyone, toning that spice down, just a little. It’s also incredibly easy to make!
Anyway, enough chit chat, get to the recipe already.
- 1kg minced beef
- 170g tomato paste
- 3 cloves of garlic, minced
- 1 large onion finely diced
- 1tbsp chilli powder (or more if you love it hot hot HOT)
- 1tsp ground cumin
- 1/2tsp ground cinnamon
- 1/2tsp black pepper
- 1/4tsp cayenne pepper
- 1/4tsp paprika
- 1tsp cocoa powder
- 1tsp sugar
- 1.5tsp salt
- 1tbsp apple cider vinegar
- 1/4 cup red wine or 2tbsp balsamic vinegar
- 3 cups water
- 1tsp Worcestershire sauce
- Place all ingredients in a large stockpot and use a potato masher to combine and break the meat into fine pieces.
- Place over a medium-high heat and bring to the boil, stirring occasionally.
- Once boiling, reduce heat to low and allow to simmer for around 1 hour or until reduced to your desired consistency.
- Once simmered, taste the chilli for seasoning and adjust accordingly. If it is too spicy for you, adding more apple cider vinegar, sugar or balsamic vinegar can take the edge off.
- Serve on spaghetti and top with diced onion (optional) and grated cheese (not optional).