Chili is an American classic and perfect for the fall and winter months. I mean how great is it on a cold Sunday evening or during a football game or as leftovers at lunchtime, am I right?
Chili is one of those dishes served many different ways. Some like it served with corn chips or fresh bread, others like it served over a baked potato, rice and pasta, like Cincinnati style spaghetti. Chili toppings are also a must, in my opinion.
Chili topping ideas can include:
- Cheese – Adds creaminess and can cool the heat
- Sour cream – Adds sour notes and again, cools the heat
- Lime – Adds citrus brightness
- Cilantro – Adds freshness
- Jalapeno peppers – Adds an extra punch of heat
My favorite combo is lime and cilantro, with a light lager 😋. What’s your favorite way to serve chili?
As I mentioned, this recipe features my Chili Season Blend and in that post, I shared that I like creating my own seasoning blend versus buying the seasoning envelope (if Dave had it his way, it would be the envelope 😉) because you know the ingredients included and you’re able to control spice levels. We always have this seasoning blend in our spice cabinet because it can be used with Tacos, Chicken, Veggies and Chili.
When you have this seasoning on hand, it makes creating Chili and other dishes, that much easier because all you need is beef, beans, onions, garlic, tomato sauce and the spice blend.
Let’s talk about the beans. Kidney beans are our go-to for Chili. These beans are perfect for Chili because they can hold up under heat. They are also a hearty and take well to spices, again making them a great match for Chili.
I hope you enjoy David’s version of this classic, cheers 🍻
- Spaghetti, cook according to directions
- EVOO, for cooking the ground beef
- 2 lbs ground beef
- 1 large white onion, chopped
- 2 cloves garlic, chopped
- 12 oz crushed tomato sauce
- 1 small can stewed tomatoes
- 1 can kidney beans, drained
- 3 TBSP Chili Seasoning Blend, see the link in the notes for the spices included
- 1 tsp cinnamon
- ⅓ tsp ground allspice
- ¼ ground cloves
- 1 TBSP apple cider vinegar
- 1 TBSP Worcestershire sauce
- Salt & pepper, for seasoning
- In a large pot begin by warming some EVOO on medium heat.
- Once the oil is warm, add the onions and cook until translucent.
- Once the onion becomes translucent, add the ground beef and cook on low heat. Salt & pepper, as desired.
- Once the ground beef is cooked, add the garlic and cook for a few minutes.
- Drain the beef mixture to remove the extra grease and oil and return the mixture to the pot.
- Now add the tomato sauce, stewed tomatoes and kidney beans and cook on medium heat for a few minutes
- Once the tomatoes begin to bubble, add your chili spice blend, cinnamon, allspice, clove, apple cider vinegar and Worcestershire.
- Cover your pot and simmer the chili on low heat for 45 minutes – 1 hour.
- Midway through the cooking, remove the lid from your pot and taste the Chili and season as needed with salt & pepper. A splash of fish sauce or oyster sauce will help enhance the flavors within the pot!
- Serve warm atop the cooked spaghetti and top your Cincinnati Chili as you wish, cheers🍻🍺!
- Check out my Chili Seasoning Blend Post for the spices needed.