- INGREDIENTS
- 8oz package of sliced FunGuy white button mushrooms
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 pound ground beef
- 2 tablespoons paprika
- 2 teaspoons cumin
- 2 tablespoons unsweetened cocoa powder
- 4 tomatoes, diced
- 1 can tomato paste
- 2 large cans black beans, drained and rinsed
- water
- salt to taste
- 6 cups cooked spaghetti
- diced tomato and onion for garnish
Cincinnati chili was first created in 1922 by two restaurant owners in — you guessed it! — Cincinnati. It is different from traditional chili because, instead of chili powder, this dish is made using other spices such as cinnamon, cloves, or even chocolate!
It is so good that it even got a shout-out in the song Comin’ to Your City by Big and Rich. Now, they haven’t specifically stated so, but we’re pretty sure they were talking about this recipe right here. In fact, we bet you’ll be singing its praises, too!
DIRECTIONS
- Heat olive oil in a large pot over medium heat. Add in onion, garlic and mushrooms, stirring occasionally until browned.
- Next, add in the beef and break it up with a wooden spoon then allow it to brown. Season the mixture with cumin, paprika, cocoa powder. Stir in the diced tomato and paste and stir well.
- Add the beans to the pot, filling with enough water to just cover the beans, mushrooms and beef. Bring the pot to a boil. Once boiling reduce the heat to medium-low and allow to simmer, covered for at least an hour, stirring occasionally to keep it from and add water as needed to keep a stew like consistency.
- Season with salt 10 minutes before serving over cooked spaghetti and top with tomato and onion.
Some more adventurous eaters have even put Cincinnati chili on top of a Coney Island hot dog; if you feel so inclined, we suggest first that you get a bigger plate!
After you try this, stop by our Facebook page and let us know what you thought!