Twelve Days of Sauce - Fifth Day

Chili Con Pasta is today’s offering.  DiAnne’s Cincinnati Chili recipe introduced me to chili over pasta.  This just didn’t seem normal at first, but I tried it and it was great!  HH and I had it over pasta shells, and since the chili is sans beans it works really well.  Next time I’m trying the Spicy Buffalo Chili recipe over pasta!

Here’s the recipe for both.

Cincinnati Chili

1 ½ lb ground beef
2 cups onions, chopped
2 garlic cloves, chopped
2 – 15 oz cans tomato sauce
3 cups water
4 tsp unsweetened cocoa
3 tsp chili powder
1 tsp salt
½ tsp ground allspice
½ tsp cinnamon
½ tsp cumin
¼ tsp ground red pepper
3 tsp cider vinegar

12 oz cooked spaghetti

2 cans kidney beans (optional)
Red onion, chopped (garnish)
Cheddar cheese, grated (garnish)
Oyster crackers (garnish)

Crumble beef into a large non-stick skillet and cook over medium/high heat.  Add chopped onion.  Cook, mixing with a large spoon to break up meat, until beef is browned.  Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar.  Bring to a boil, reduce heat and simmer slowly, uncovered, one (1) hour.  Stir occasionally and add more water as necessary to make consistency of a meat sauce.

Spoon sauce over cooked spaghetti

2 way – add cheese
3 way – add cheese and onions
4 way – add cheese, onions and beans

Serve with Oyster crackers.


Spicy Buffalo Chili

2 tbsp olive oil
1 tbsp butter
2 lbs ground turkey
2 lbs boneless, skinless chicken chopped into bite sized pieces
3 cloves garlic, chopped
4 celery ribs, chopped
2 medium onions, chopped
2 carrots, grated
1 – 4 oz can chopped jalapenos
Salt and pepper to taste
2 tsp ground cumin
2 tsp coriander
2 tsp chili powder
½ tsp cayenne powder
1 – 12 oz bottle pale ale beer
1 cup buffalo sauce (Frank’s Red Hot works well)
2 – 15 oz cans tomato sauce

Crumbled blue cheese (garnish)
Green onions finely chopped (garnish)

 Heat a Dutch oven over high heat.  Add olive oil and butter, melt.  Add chicken and turkey, break up and cook meat until well done.  Add garlic, celery, onions, carrots and jalapenos.  Season with salt and pepper to taste, add cumin, coriander, chili powder, cayenne; cook vegetables until soft.  Add beer and scrape any brown bits off bottom of pan.  Cook over medium/high heat about five (5) minutes.  Stir in hot sauce and tomato sauce.  Reduce heat to low and simmer until chili is done, at least 30 minutes.  Makes one gallon.




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