THREE-WAY CINCINNATI CHILI and GAME DAY CHILI

My family loved the Cincinnati chili and spaghetti - I think the sweetness of the cinnamon really appealed to the kids, and of course the noodles. 

I found it interesting that Tom and John Kiradjieff began serving Cincinnati chili in 1922 at their hot dog stand - modifying a traditional stew and serving it over hot dogs and spaghetti. Traditionally you can order it in several different ways, with ingredients including the chili, spaghetti, grated cheddar cheese, diced onions and kidney beans. (adapted from Wikipedia).

I made the Game Day Chili and cornbread, for my brother and his family when they were here to give them a taste of America. Although we have similar dishes, we don't have chili in New Zealand.

THREE-WAY CINCINNATI CHILI

12 ounces spaghetti
3 tablespoons olive oil, divided
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon smoked paprika
2 - 4 cloves of garlic, minced
3 tablespoons tomato paste
1 pound lean ground beef
16 ounce can of baked beans
1/4 cup red wine
salt and freshly ground black pepper to taste
1 cup grated cheese

Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions. Drain the pasta and return it to the pot. Add 1 tablespoon of olive oil, toss to coat, then cover to keep warm.
Meanwhile, in a large skillet over medium-high heat, combine the remaining 2 tablespoons olive oil, cumin, cinnamon, garlic and tomato paste. Saute until fragrant, about 1 to 2 minutes.
Add the ground beef and saute until nearly cooked through, about 8 minutes. Add the beans and wine, mix well, then cover and simmer for 10 minutes. Season with salt and pepper.
Divide the spaghetti between bowls, top each with chili, then with shredded cheese.
Enjoy!

Recipe adapted from The Morning News, October 2008

GAME DAY CHILI

2 pounds ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 (6 ounce) can tomato paste
1 (14.5 ounce) can beef broth
1 (12 ounce) bottle dark beer
3 (8 ounce) cans tomato sauce
2 (15 ounce) cans pinto beans, drained and rinsed
1 (4.5 ounce) can chopped green chiles, undrained
1 tablespoon worcestershire sauce

Cook first 3 ingredients in a large saucepan, over medium heat, stirring occasionally, 8 to 10 minutes, or until meat is no longer pink.
Drain well and return to pan. Add chili powder and next 3 ingredients, cook 1 minute. Add remaining ingredients. Bring to a boil. Cover, reduce heat to low and simmer 2 hours.
Enjoy!

Recipe adapted from Southern Living, January 2011
www.southernliving.com/