Overcoming the Dog Days of Summer

Cincinnati Chili 

The dog days of summer are here and its time to cook something that provides lots of energy.   Rick and the Trio love this dish and they have recreated this tasty dinner from a recipe found on the About Foods website.  Rick's addition to the feast is a Zinfandel and cornbread with honey.  The fruitiness of the wine goes perfectly with the flavors of this spicy chili. 

6-8 Servings

Ingredients:

1 large onion, chopped
1 pound extra-lean ground beef (hamburger)
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 tablespoons unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
1 (16-ounce) package spaghetti
Toppings (see below)

Preparation:

In a large frying pan over medium-high heat, sauté onion, ground beef, garlic, and chili powder until ground beef is slightly cooked.

Add allspice, cinnamon, cumin, cayenne pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 hour 30 minutes. Remove from heat.

Cook spaghetti according to package directions.  Make some cornbread and then add honey to some butter.

Put the spaghetti, the chili, the cheese, the onions, the kidney beans and the cornbread on a counter so that the guests can help themselves.

Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way. Let your guest create their own final product.
Two-Way Chili:   Chili served on spaghetti

Three-Way Chili:   Additionally topped with shredded Cheddar cheese

Four-Way Chili:   Additionally topped with chopped onions

Five-Way Chili:   Additionally topped with kidney beans (used canned beans)