Cincinnati Chili

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 pack of tomatoes, pureed
• 1 bunch of spring onions
• 250 ml water
• 1 clove(s) garlic
• 2 tsp Worcestershire sauce
• 2 tsp apple cider vinegar
• 2 bay leaves
• 500g spaghetti
• 150 g Cheddar cheese, grated
• 1 tsp, heaped paprika powder, sweet
• 1 tsp fenugreek
• 2 tsp allspice berries
• 2 tsp cinnamon
• 2 tsp cumin
• 2 tsp sugar
• 3 tsp salt
• 3 tsp cocoa powder, unsweetened

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

a specialty from Ohio

For the spice mix, briefly toast the cumin in a pan and then add it to a mortar or electric chopper. Add the allspice, fenugreek, cinnamon, sugar, salt, cocoa, and paprika to the mortar and grind as finely as possible. Make sure the allspice is completely ground, otherwise you’ll end up with bits of allspice in the dish. Finely slice the spring onions. Set aside about a third of the green parts to stir into the chili at the end. Finely chop the garlic clove. Brown the minced meat in a deep pan until crumbly. Then add the spring onions and garlic and continue to cook for about 5 minutes. Then deglaze with the passata and water. Add the spice mix, bay leaves, Worcestershire sauce, and vinegar. Bring to a boil briefly, then simmer with the lid on at a low heat for about 1.5 hours, stirring occasionally. Remove the lid shortly before the end and reduce the heat further if necessary. Depending on the cooking time, you can now boil the pasta in salted water. Now add the remaining spring onions and remove the bay leaves. Arrange the chili on top of the spaghetti and sprinkle with cheddar cheese. Optionally, you can serve Cincinnati chili with oyster crackers, kidney beans, and diced onions.