My homemade beef and bean stovetop chili, served "Cincinnati Style" on a bed of spaghetti noodles and topped with cheese. If you've turned your nose up at this and never tried it, you must try it at least once. I got hooked first bite.
Chili Spaghetti
Oh Chili Spaghetti, Chili Spaghetti (or is it Spaghetti Chili?), where oh where have you been all of my life? ♥
I'm gonna tell y'all straight up front before y'all get all over me, that yes, this is a dish stolen straight away from above the Mason-Dixon line. Yep, sure is.
Well, at least the way it's served is.
But, this recipe is not, nor is it intended to be, cast as anything close to being an authentic "Cincinnati or Skyline Chili."
It's still my chili, made my way, but... the manner of serving it over spaghetti noodles, with cheese, and often a variety of other things like raw onion and raw garlic, is apparently a classic Ohio dish - or more specifically, Cincinnati Chili or Skyline Chili.
Now. That said...
In order to earn one of those names, it's also got to be a specific type of chili, of which I really know nothing about, which is why I am just calling my version plain ole Chili Spaghetti, served Cincinnati "style."
I first learned about Skyline Chili from a friend of mine Brandi, who lives in, well, where else, but Ohio? She literally had to explain to me what this thing called Skyline Chili was! I had never heard of eating chili on spaghetti pasta before - and while I was intrigued, chili on spaghetti is just not something that we do down south. Thanks Brandi!! I have no idea why I waited so long to try this, because first bite, I was sold.
Some folks seem to know this dish, or at least a very similar one, as Spaghetti Red.
It appears that recipe came from a restaurant called Fred and Red's in Joplin, Missouri and I assume it's named after Red! One thing that does differ is that there don't appear to be beans involved, not in the chili, not topped over the chili. It's a mild version of chili, usually also served with a variety of side condiments - namely, hot sauce, vinegar, ketchup, onions, pickles, and saltine crackers.
Now, from what I understand, Cincinnati Chili or Skyline Chili, uses things like cocoa and allspice and no chili powder, but I'm not ready to move in that direction with my chili just yet, so I just used my basic chili with beans and the spices and seasonings I usually use.
I do use a little bit of cinnamon but that's is about as adventurous as I'm willing to go with mine!
By the way, don't feel overwhelmed at the ingredient list. Remember, this is a homemade chili and that's all chili seasonings - or flavor - that you would usually find in a packet, only we're making it fresh! And my apologies to Texas for the tomatoes and beans - I do know how y'all feel about those in your chili.
When I placed this platter of goodness in front of The Cajun and he observed that the chili he knew I was making, and the chili he was expecting, was being served to him on a plate of spaghetti noodles and piled with cheese, I noted the skepticism in his voice as he questioned my sanity!
I smirked and waited for that next comment, which came I might add, after consuming nearly the entire dish... "this is really delicious!"
'Nuff said.
I also used the new McCormick brand roasted cumin (#ad) and roasted cinnamon (#ad) that came in a swag bag I got at the closing party for a blogging conference I attended. It was a very nice addition and perfect for chili. Check them out sometime!
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