Cincinnati Chili Spaghetti

165

Here is a signature dish developed and served in Cincinnati, Ohio. Al dente noodles with a savory meat sauce topped with melting, tangy cheddar cheese and given a glorious crunch by oyster crackers... it's a taste and texture combination that must be experienced. The following recipe is my mother's adaptation of my grandmother's original recipe. This recipe is easily adaptable to be vegetarian- simply swap beans for the meat!

2 lbs lean ground beef (turkey or chicken also works)
1 onion, chopped
2 qts water
2 12oz cans tomato paste
1 tsp salt
1 tsp pepper
1 tsp ground cinnamon
1 tsp cumin powder
1 Tbsp ground allspice
2 Tbsp chili powder
2 bay leaves
16 oz spaghetti, cooked al dente
12 oz cheddar cheese, grated
1 bag oyster crackers

In a large pot, brown the meat with the onion; drain grease. Add water, tomato paste and spices. Bring to a boil; reduce heat and simmer on low for several hours to allow flavors to meld together. Serve sauce over spaghetti; top with a generous serving of cheese and handful of oyster crackers. Variations: 3-Way: the above recipe is considered a 3-Way = noodles, meat sauce, cheese 4-Way: add BEANS (kidney, red, or black) to the meat sauce during preparation = noodles, meat sauce, beans, cheese 5-Way: top meat and bean sauce with raw ONION pieces during assembly = noodles, meat sauce, beans, onions, cheese Chili Cheese Coney: serve sauce over a hotdog in bun and top with cheese

Nutritions

Calories
306

Sodium
413mg
17% DV

Fat
20g
31% DV

Protein
24g
49% DV

Carbs
13g
4% DV

Fiber
4g
16% DV

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