Ohio

Cincinnati chili

Chili with cinnamon and cocoa, over spaghetti, under a mountain of cheddar. Ohio orders it by number.

150 minTime

42 gProtein each

mildSpice

Make it your way

Grandma's wayA cinnamon and cocoa spiced chili over spaghetti, topped with cheddar and onion.

The original

745kcalsame

42 gproteinsame

5 gfibresame

150minutessame

Cincinnati chili, four way.

Per serving, worked out from the ingredient table.

Minced beef (beef mince, beef or buff keema)beef mince

Onion2; 200 g chopped for chili, rest raw to top

Garlic3 cloves

Tomato puree¾ cup

Beef stock (beef broth)4 cups, or water

Kashmiri chilli powder2 tbsp chili powder

Cinnamon powder1½ tsp

Cocoa powder (unsweetened cocoa powder)1 tbsp

Allspice½ tsp

Cumin powder (ground cumin)1½ tsp

Bay leaf (indian bay leaf)1

Worcestershire sauce2 tsp

Vinegar1 tbsp

Saltto taste

Pastaspaghetti

Cheddar cheesefinely grated

4 steps

1Bring the stock to a boil and crumble in the raw beef, whisking so it breaks into fine bits.
2Add chopped onion, garlic, tomato, spices, cocoa, bay, Worcestershire and vinegar.
3Simmer uncovered for 2 hours, stirring now and then, until thick but saucy. Skim off excess fat.
4Cook the spaghetti. Serve chili over spaghetti, topped with a mound of cheddar and raw onion.

Serve it like this

Twirl spaghetti onto an oval plate, ladle chili over and heap finely grated cheddar on top. Oyster crackers and hot sauce on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.