Cincinnati Chili: So Good, it'll Make You Want to Slap Yo' Mama!

"Wish I had time for just one more bowl of chili."  Last words of Kit Carson (1809-1868), American frontiersman

Texas may be known for great chili, which is probably the kind Kit Carson longed for, but only Cincinnati can claim, and boast of, Cincinnati Chili!

In 1922, Tom Athanas Kiradjieff, a Macedonian immigrant, along with his brother John, opened a hot dog stand with Greek style food called The Empress.

Cincinnati is still behind the times, so you can imagine that in 1922, there was zip, zero, nada interest in Greek food.  Business at The Empress was pretty poor, but one dish became popular.  Tom called his spaghetti "chili," and made it with Middle Eastern spices.  Although served in several different ways, one of the best known was the Five Way:  spaghetti  covered with chili, then a layer of chopped onions, then kidney beans, and then topped with cheddar cheese.  This was served with oyster crackers, and a side order of hot dogs topped with cheese.  For more information on Cincinnati Chili (and the regular stuff), check out http://www.whatscookingamerica.net/.

The recipe I'm going to share is based on one I found in the Cincinnati Enquirer that's actually called "Slap Yo' Mama Chili." It won a local chili contest in Cincinnati about six years ago.  I've adapted it by leaving out the 1/2 cup of butter, and the congealed fat--you can thank me later.  This version is relatively low in fat and extremely hearty.  Once you've tasted it, you'll never go back to ordinary chili--like what they have in Texas.

It's so good, it really will make you want to slap yo' mama, but please refrain from doing so.  It's great, just plain in a bowl, with saltines or cornbread on the side.  It's also wonderful on hot dogs, or over rice.  And of course, it makes awesome chili spaghetti!  Don't forget the cheese and onions!  Sour cream is good, too.

Cincinnati Chili

2 lbs ground chicken
1 T olive oil
1large onion, chopped
1 medium green pepper, chopped
2 t garlic powder
1 t salt
1 t pepper
2 T chili powder
3 T ground cumin
1 t cinnamon
1 T paprika
1 t cayenne pepper
1/2 t curry powder
1/4 t nutmeg
1/4 t allspice
1 T cocoa powder
2 1/2 T brown sugar
1/3 cup flour
1/2 t soy sauce
1/2 t Worcestershire sauce
2 t hot sauce
1 T balsamic vinegar
1 14 1/2 ounce can diced tomatoes with jalapenos
2 14 1/2 ounce can kidney beans
2 cups tomato juice
1 1/2 T lime juice

Brown chicken along with onion, pepper, salt, and garlic powder.  Drain fat when meat is browned.  In a small bowl combine spices, brown sugar, flour and cocoa; mix with a fork.  Add dry mixture to meat, stir well to keep from sticking.  Add soy sauce, Worcestershire sauce, vinegar, hot sauce, tomatoes, kidney beans and tomato juice.  Stir well, bring to a boil, then reduce heat and simmer 30 minutes.  Add lime juice, simmer 15 minutes more.  Makes 8 servings.

What's your favorite chili?  I mean your favorite up to now, because once you've tasted this...

Have a great weekend, and thanks for stopping by!  Tweet me @: maria_mckenzie.