I’ve been waiting a while to make this.
I’ve eaten it only once before, really, so I’m not the best person to ask for an opinion on “the best Cincinnati chili recipe/restaurant.” all I know is that I had it once at a place called Real Chili in Milwaukee, WI, and I’ve been having cravings like mad ever since.
the recipe I decided to go with is from Saveur, which is one of my favorite food magazines. take note that all of the recipes I found featured the use of cocoa powder, cinnamon, allspice and/or cloves, which is characteristic of Cincinnati chili. I know it sounds like an odd combination of spices for a savory dish, but they give the sauce a distinctive and welcomed dimension in flavor as well as a nice dark rich color. don’t bust it ’til you’ve tried it. (and then you’ll understand why I had cravings!)
I laid out everything (but the beef) before I left for a week back home in California so that I could get cooking more quickly when I got back … eager beaver, I was.
now, I didn’t have everything listed on the index card (namely, oregano), but I was too eager to wait when I got back home, so … onward I went!
cheddar-wise, I had only some dairy free cheddar sitting in the freezer. I had heard about daiya somewhere online, and grabbed some in case I had lactose-intolerant guests.
(the verdict, though? I didn’t like it. felt grainy, and it did not taste like cheddar.)
I also cracked the spaghetti in half, since I saw the guys doing it back in Real Chili. it’s so much easier to cook in a small pot (especially since I was cooking for just myself), and MUCH easier to eat than if left full-length!
this is the final dish … Cincinnatti chili 4-ways: half-cracked spaghetti topped with chili sauce, fake cheddar, and chopped onion. (I LOVE raw onion.) 5-ways would have beans on top, but I didn’t feel like it.
I could do without the daiya fake cheese, but the rest of it? it tamed the craving. for the moment.