Cincinnati Chili was created by a Greek immigrant over 6 decades ago. His Cincinnati Chili creation turned out to be a great success. The locals liked this big city style chili because a Greek food craze was going on at that time.
The flavor of Cincinnati Chili is heavily influenced by Greek cooking techniques and Greek spices. There are absolutely no hot chile peppers or southwestern style chili powder in Cincinnati Chili. Spanish Paprika is not even on the list of ingredients. This is a very aromatic and great tasting chili, that by definition is really not a classic chili at all.
I have tried the canned Cincinnati Chili and the canned product contains about 95% with very little meat, so this product does not offer good value. Back in the 1990's there was a franchise restaurant chain that featured Cincinnati Chili. I tried the chain restaurant's Cincinnati Chili once and it was watered down cheap version that was as appealing as dirty dish washing water.
Photos that I have seen in the past always pictured Cincinnati Chili as being thick, rich and meaty. This classic look seemed like a winner, because folks in Cincinnati certainly do not spend money on watered down food.
The original Cincinnati Chili recipe has never been published and it still considered to be a secret recipe. If one does some research and reads the descriptions of cook's that have seen how this chili is made, then putting the pieces together is fairly easy to do. Knowing something about Greek cuisine and cheap street vendor food of the 1930's post depression era helps too.
A good Cincinnati Chili has a texture that is similar to the Italian Sugo di Carne Sauce (Meat Sauce). Because of the rich texture, it was a natural choice to offer Cincinnati Chili on a bed of Spaghetti Pasta. Several variations of the Cincinnati Chili and Spaghetti creation were eventually given these catchy names:
Cincinnati 2 Way - Cincinnati Chili with Spaghetti Pasta
Cincinnati 3 Way - Cincinnati Chili, Spaghetti and Shredded Cheddar Cheese
Cincinnati 4 Way - Cincinnati Chili, Spaghetti, Cheddar and Chopped Onions
Cincinnati 5 Way - Cincinnati Chili, Spaghetti, Cheddar, Onions and Red Beans
Follow the link to the recipe in this website.
• Cincinnati Chili
• Cincinnati Chili
Cincinnati 4 Way:
This recipe yields 1 entrée.
Thin grated domestic cheddar is very fluffy and it does not weigh much. The big fluffy pile of cheddar creates great eye appeal!
Step 1: Cook 1 portion of spaghetti pasta in boiling water, till it is cooked softer than al dente.
Drain the water off of the pasta.
Step 2: Place the spaghetti on a plate.
Spoon about 3/4 cup of the Cincinnati Chili over the spaghetti.
Sprinkle 1/4 cup of chopped onion over the chili.
Mound about 2 cups of thin grated cheddar cheese on the chili.
Garnish with a parsley sprig.
The huge amount of cheddar cheese over the Cincinnati Chili is how an authentic 3 Way, 4 Way or 5 Way is served. The cheese melts and combines with the hot chili and pasta to create an indescribably good tasting flavor combination!