Cincinnati Chili

Every time we visit Cincinnati, we make at least one visit to the iconic chili parlor in our old neighborhood. Chili is this Ohio city's signature dish and I've been trying to recreate the exact taste for years.

My husband grew up eating this soup-like meat sauce served over spaghetti and topped with a gigantic mound of finely shredded cheddar cheese. This is the 3-way. Add onions on top for a 4-way; add beans to make it a 5-way. You must sprinkle on some oyster crackers (or 'Cincinnati crackers' as my son Sam calls them) before you eat this meal. The crackers soak up the sauce that the spaghetti doesn't catch.

You can also ladle this chili onto a hot dog in a bun and load it with cheese for a coney.

Cincinnati-style chili originated with immigrants from Macedonia and Greece who created the dish to appeal to more customers.

My boys have been eating this chili since they could hold a spoon. My first exposure came when I was in college, and the taste has grown on me ever since.

What sets Cincinnati chili apart is the tenderness of the ground beef (achieved by cooking the meat in water) and the blend of spices, which I'm still trying to perfect.

This recipe is the closest I've come to mimicking the flavor of my family's favorite brand of Cincinnati chili. (If you want to try the real deal, look for cans or frozen packages of Skyline Chili or Gold Star Chili in your grocery store.) What's served in Cincinnati's chili parlors does not have onion or beans cooked with the meat, but we like it that way. If you want to be more traditional, save the onions and beans for topping.

Lots of online resources debate whether the original recipe used bay leaves or cumin. We'll probably never know the secret blend. If you have ideas or tips on how to tweak the spices, tell us!

Mangia! Mangia!
Andrea

Cincinnati Chili

2 cups of water
20 ounces ground beef (cut the fat and use 1 pound 90% lean ground sirloin and 4 ounces 80% lean ground chuck)
1 large or jumbo sweet onion, finely chopped
3 garlic cloves, minced
1 15 ounce can plus 3/4 cup tomato sauce, unsalted
3 teaspoons tablespoon cider vinegar, divided
1 tablespoon Worcestershire sauce
1 1/2 tablespoons smoked paprika
1/2 tablespoon ground cumin
1/2 tablespoon ground cinnamon
1/2 tablespoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon ground coriander
1/2 teaspoon ground pepper
1/2 teaspoon kosher salt
1/8 to 1/4 cup bittersweet chocolate chips
1 bay leaf
1 15 ounce can of unsalted dark red kidney beans, rinsed and drained
1/2 pound to 3/4 pound spaghetti, cooked to package directions

Toppings:
Shredded cheddar cheese
Chopped onion
Warm kidney beans
Oyster crackers

Using a Dutch oven or other sturdy large pot, bring 2 cups of water to a boil. Reduce heat to simmer and add ground beef, breaking up and stirring to crumble the meat into very small pieces.

Stir in all other ingredients (using 2 teaspoons of the cider vinegar) up to and including the bay leaf. Return contents to a low simmer and then partially cover. Cook between 1.5 and 2 hours, stirring occasionally, until sauce just starts to thicken. You want to maintain a nearly soup-like consistency.

Add in kidney beans and cook for another 5 minutes or until heated through. Stir in the remaining 1 teaspoon of cider vinegar and remove from heat.

Fill bowls with about 1/2 cup of spaghetti. Add about 1 cup of chili. Top with shredded cheese, onions, kidney beans and oyster crackers to taste.

DIY Taco Seasoning

There's no better day for a taco than Cinco de Mayo!

At my house, we need no excuses to eat tacos for dinner. My DIY taco seasoning is quick to prepare and my kids have fun experimenting with all kinds of ways to top the meat in their taco shells.

One day, after promising tacos for dinner, I went to pull the fixings from the taco shelf in my pantry (yes, I do devote an entire shelf to this cuisine) and found no seasoning packets. So I went looking for fixes in the spice cabinet. After lots of experimenting, I've settled on this make-your-own concoction.

We think it tastes way better than the pre-mixed envelopes of spices. Bonus: No additives.

Of course I've used this seasoning on ground beef, turkey and chicken and diced leftover roasted chicken and turkey. Works every time!

Ole!
Andrea

DIY Taco Seasoning

2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch (optional)
2 teaspoons kosher salt
1 1/2 teaspoons smoked paprika
1 teaspoon coriander
1/2 teaspoon ground cayenne (red) pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1 teaspoon black pepper
1/4 teaspoon red pepper flakes

Stir together all ingredients in a bowl. This recipe makes enough for a few taco dinners, so store what you don't use in an airtight container.

Stir 2 tablespoons of DIY taco seasoning into 1 pound of cooked and drained meat, along with 1/4 cup to 1/2 cup of water. (Note: If you want to avoid the cornstarch, just leave it out and reduce the water.)

Heat through over medium heat.

Now you're ready to dish up some tasty soft or hard tacos along with your favorite toppings. Enjoy your fiesta!

Turkey, Black Bean & Sweet Potato Chili

The warmer days of middle March mean my boys play outside as long as they can. As the nights remain cool, it's a good time for a spicy-sweet chili that fills their bellies without being too heavy.

This turkey, black bean and sweet potato combo is nourishing and the slightly honeyed taste of the potatoes hints of full-on spring.

This dinner is close to my heart because I first started making it when we moved from Cincinnati to Peoria. We spent three months in a cozy, turn-of-the-century cottage. Our temporary home offered a tighter space that fostered just the right amount of family closeness we needed during our transition to a new city.

Since then I've tweaked this recipe from its original – a skillet potpie with a cornbread topping. I never could get the cornbread to be anything buy mushy. Now I serve it on the side. And my boys eat more of the chili. Points for Mom!

Whenever I make this meal, I think of the start of our Peoria adventure (four years ago now!) and it warms my soul. I hope it makes your family feel all warm inside, too.

Mangia! Mangia!
Andrea

Turkey, Black Bean & Sweet Potato Chili
Adapted from GoodHousekeeping.com.
Serves 6.

1 pound sweet potatoes, peeled and diced
1/4 cup water
1 jumbo onion (about 1 pound) finely chopped
1 tablespoon vegetable oil
2 garlic cloves finely chopped or 1 tablespoon jarred minced garlic
1 pound lean ground turkey
1/4 teaspoon salt
3/4 teaspoon black pepper, divided
1 or 2 tablespoons canned chopped roasted green chilis or pickled jalapeño peppers, if you prefer more kick
1 tablespoon chili powder
1 teaspoon ground cumin
2 cans (14.5 ounce) no salt added, fire roasted or plain diced tomatoes, mostly drained
1 can (15 ounce) no salt added black beans, rinsed and drained
1/2 teaspoon black pepper
Optional:
Chopped fresh cilantro for garnish
Shredded cheddar or Monterey Jack cheese for topping

Place sweet potatoes and water in a microwave safe bowl. Cover with plastic wrap and vent. Microwave on high for 5 minutes or until tender.

Using a deep 12-inch skillet or Dutch oven, heat oil over a medium-high flame. Add onion and cook, stirring frequently, until lightly browned, about 5 minutes. (Don't worry – while this looks like a ton of onions, they melt down and add a subtle flavor to the chili.)

Add garlic and cook for 1 or 2 minutes. Add turkey, salt and 1/4 teaspoon black pepper. Cook for 5 minutes, breaking up turkey into small pieces.

When turkey is lightly browned, add roasted chili or jalapeño peppers, chili powder, cumin and the sweet potatoes with their liquid. Cook for 1 or 2 minutes while stirring.

Add tomatoes, beans and black pepper and heat until bubbling. Reduce heat and simmer for about 20 minutes.

Dish up chili into bowls. Top with cilantro and cheese.