Dinner tonight... (January 14, 2015) - Cincinnati Chili

My Mom's family is from Cincinnati and every time one of my relatives would return back from a trip there to California, my mom would get packs of seasoning for it. It was an imported treat. About 10 years ago, I was in Dallas, visiting my Dad and Step-Mom and we went to a store, Central Market, and they were offering samples of a recipe, Cincinnati Chili. Tried it, skeptical, but was pleasantly surprised. So, here it is. I make a double batch of this on a weekend, freeze half, other half is for one night that week. Just so you know, here is the local way to do it (I do the 5-way every time).

• Bowl: chili in a bowl
• Two-way: chili and spaghetti
• Three-way: chili, spaghetti, and cheese
• Four-way: chili, spaghetti, cheese, and onions
• Five-way: chili, spaghetti, cheese, onions, and beans

1 lb ground beef

2 cloves of garlic, minced

1 onion, chopped

2 Tbsp Chili Powder

2-14.5 oz cans Mexican Style Stewed Tomatoes

1.5 Tbsp Cocoa

1/4 tsp Allspice

1/2 tsp Ground Cinnamon

2-15 oz cans Kidney Beans (optional)

1-lb Spaghetti (optional)

1 Onion, Chopped (optional)

1/2 lb Cheddar Cheese, grated (optional)

Cook ground beed, garlic, and onion over medium heat until beef is crumbly and no longer pink.

Drain and stir in stewed tomatoes and next 3 ingredients (plus beans if you want them), bring to a boil. Cover, reduce heat, and simmer stirring occasionally for 30 minutes. Serve over cooked spaghetti with chopped onion and cheddar cheese.