So I figure i shall start with my most requested recipe. Cincinnati Chili is one of the first things I learned how to make as a child, and has always been a favorite meal of mine. My mother adapted the recipe from her friend, and it has evolved over the years in my kitchen, and has finally ended with this recipe, which i intend to stick to.

Serves –  2 large men (who had 3 servings each) and 1 me (who had 2/3rds of a serving) and a huge tupperware of leftovers to freeze for August when I refuse to stand over a hot stove all day.

Nutrition – good for the heart and soul, so, unnecessary to count fat grams and count calories.

Ingredients –
1 lb fresh ground pork
1 lb fresh ground lamb
2 lb fresh ground beef sirloin
4 28 oz cans tomato puree
1 28 oz can diced tomatoes
1 8 oz can tomato paste
2 onions – 1 chopped, 1 peeled and whole.
4 garlic cloves
8 tb* chili powder
1 tb fresh ground pepper
1 tb fresh ground sea salt
5 fresh bay leaves
2 tb vinegar
1 tsp cinnamon
1 tsp cumin
several shakes of Worcestershire sauce
2 tb-ish of coarsely chopped chocolate (i prefer Chuao Spicy Maya chocolate)
*According to my Mom’s recipe. I always just dump it in until im happy, positive i go way over that…

Box o your favorite pasta
Shredded cheddar – xtra sharp!

now just follow these steps, stirring as you go!

Step 1 – Brown the garlic and meat together in a giant pot, draining all the fat

Step 2 – Add 1/2 of the chopped onion

Step 3 – Pour in all of your tomato products!

Step 4- Add spices, bay leaves and whole peeled onion

Step 5 – Add vinegar, worcestershire and chocolate

Step 6 – simmer 2 hours, tasting as you please, and in my case, adding more chili powder until im happy….
Step 7-
Boil some pasta water and make your spaghetti, Drain and serve topped with chili, grated cheddar and the rest of your chopped onions. TA DA!

Chili, complete.