For only the second year we have arrived at National Cincinnati Chili Week! Everyone in the Queen City knows exactly what I am talking about whereas the rest of you are going, uh, huh? That is because the Cincinnati region has a very specialized dish we call Chili but the rest of the world goes – “dude, that may be many things but it ain’t like no chili I ever tasted.”

That is because it has a unique history and flavor. Back in the 1920’s two immigrants from Greece opened a restaurant in Cincinnati and wanted to offer something beyond their traditional dishes to attract American customers. They whipped up a spiced meat sauce from Mediterranean flavors they knew well and while it looked like the dish Chili Con Carne, it was something quite different, that included spices like cinnamon, allspice, cloves, cumin, nutmeg, and chili powder. They served it over hot dogs and called them “coneys” and came up with a standard system of serving it on a plate that they termed “ways.” A two way is Cincinnati Chili over spaghetti. A three way adds grated mild cheddar cheese over the top (lots of fluffy shredded cheese, thank you). A four way adds diced fresh onions (my choice). Some people now add cooked beans which is an abomination on Cincinnati Chili (but perfectly acceptable in chili con carne).

It became very popular in Cincinnati, southeast Indiana and northern Kentucky but really didn’t go much further (though there are now several outlets in southwest Florida near where I live and along the I-75 corridor to please ex-pat Cincinnatians). Those outlets are part of the Skyline Chili chain which is the most prominent of many franchises serving our city dish and was started back in 1949. Ironically Skyline, the dominant outlet, is not part of Cincinnati Chili Week but you can find many other chains and restaurants with their own versions of Cincinnati Chili at https://cincinnatichiliweek.com

Of course, I have created my own version that I have developed and refined over many decades. Some years ago I returned to Cincinnati for a visit and purposefully sampled as many chili parlors as I could. I discovered that my dish is perhaps most similar to the veteran Camp Washington Chili restaurant but they are all similar. I very seldom share my recipe but in celebration I offer it below in case you are adventurous, yearn for flavors of Cincinnati and/or have a well stocked spice cabinet. Enjoy!

WALT’S CINCINNATI CHILI

Ingredients

1 tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon allspice

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cardamom

2 tablespoons cocoa powder

1 teaspoon salt

1/2 teaspoon basil

2 cubes beef bullion (crushed)

2 small onions, finely chopped

4 cloves garlic, minced

3 tablespoons vegetable oil

2 tablespoons red wine vinegar

1 quart water

2 teaspoons worcestershire sauce

1 large can tomato juice

1 6 oz can tomato paste

1 tablespoon molasses

3 pounds ground turkey or beef

finely chopped onion

finely grated cheddar or jack cheese

cooked spaghetti

Method

Combine first 12 ingredients and set aside.  Prepare and set aside the chopped onions and garlic.  In the bottom of a dutch oven heat the vegetable oil on medium high heat.  Add the onion and garlic and saute until clear.  Add the vinegar, water, worcestershire sauce, tomato juice, paste and molasses.  Stir well.  Add the seasoning mix first prepared.  Stir well.  Add the meat, crumbled, not browned.  Bring to a boil stirring constantly.  Immediately reduce to low heat and stir until simmering.

Let simmer several hours, stirring frequently.  Add water as needed for consistency.

Serve over spaghetti or hot dogs.  Top with grated cheese and onions.