Murray's Girlfriend's Cincinnati Chili
Submitted by don08nie
Cincinnati-style chili with cinnamon, allspice, and cumin served over vermicelli pasta with cheddar and raw onion. A slow-simmered, warmly spiced take on a Midwest classic.
YIELD
6 servingsPREP
20 minCOOK
4 hrsREADY
4 hrsCincinnati chili is not Texas chili and it is not trying to be. This Midwest original simmers ground beef in a thin, warmly spiced sauce heavy on cinnamon, allspice, and cumin, then gets ladled over cooked vermicelli and topped with grated cheddar and raw onion. The flavor profile is closer to a Greek-influenced meat sauce than a Southwestern stew.
The long simmer is what builds depth here. Two to four hours uncovered lets the liquid reduce and concentrates those warm spices into the meat. The chili should be saucy, not thick. It needs to coat the pasta without sitting on top of it like a solid mass.
Kidney beans go in just 30 minutes before serving, which keeps them from turning to mush after hours of cooking. This timing preserves their shape and gives you a distinct bean texture against the softer, saucier meat.
Kitchen Tips
- Taste before simmering and adjust the balance. Too sweet from the cinnamon? Add a splash of vinegar. Not spicy enough? More ground chili pepper.
- Brown the beef well in butter before adding liquid. That browning builds a flavor base that a long simmer alone cannot create.
- Serve “five-way” style: pasta, chili, beans, cheddar, and raw onion. Each topping adds a different texture and temperature.
- Remove all bay leaves before serving. They are easy to miss in a large pot.
Variations
- Use ground turkey instead of beef for a leaner version. The spices carry enough flavor to compensate.
- Skip the pasta and serve over hot dogs for Cincinnati-style coneys.
- Add a small square of unsweetened chocolate to the simmering chili for extra richness and depth.
Ingredients
Directions
Heat the butter in a large heavy skillet over medium-high heat.
Add the meat to the skillet.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
Stir in the remaining ingredients up through the water.
Taste and adjust seasonings.
If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile.
Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours.
Add the kidney beans to the mixture ½ hour before serving.
Remove bay leafs before serving.
Place a small amount of the cooked vermicelli in individual bowls.
Spoon on a generous amount of chili.
Top with grated cheese and raw onion or pass in individual bowls.
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