I love a good fusion dish, and I love a great bowl of chili. Long ago,
a friend who had grown up in Cincinnati told me all about Cincinnati Chili. He
was not that fond of Texas chili – it was “too thick…too meaty… too spicy…and
where’s the spaghetti?” Huh? I honestly
thought he was pulling my leg. But, he went on to explain the difference
between our signature dishes. While I grew up on thick, hearty “Texas Red”,
jam-packed with a variety of roasted chilies and topped with diced onions and
cheese, he explained that the Cincinnati version is very different. Meaty, yes,
but the consistency is not as thick in fact almost watery by comparison. The
seasonings are different as well, which can include cinnamon, cloves, nutmeg, chocolate,
allspice, Worcestershire... And, the chili is served ladled over spaghetti.
This is called two-way chili. Top with shredded cheddar and it becomes
three-way. The addition of onions makes it four-way, and kidney beans makes it
five-way. You can also get your five-way “dry” – meaning the juice will be drained
from the chili before it tops your spaghetti. Oh! And don’t forget the oyster crackers.
The origin of Cincinnati Chili was traced back to an immigrant from
Bulgaria who was born in Macedonia. A bank clerk by day, he worked in his
brother’s store by night cooking chili for the customers. In 1922 he opened a
restaurant, The Empress, and the original home of Cincinnati Chile was born.
Since I am a huge fan of a good Texas Chili, and I love spaghetti, I
figured I could come up with a reasonable fusion. The result: Texas Chili
Spaghetti - Five Ways. Spaghetti (or Angel Hair, my preference) noodles are covered
with thick meaty Texas Chili (no beans!), topped with shredded cheddar,
finely-diced onions, sliced jalapenos, and sour cream. (I don’t know many
people who eat sour cream on their chili, but that’s how I roll.) Oh and of
course for the Texas version, Fritos would be the stand-in for oyster crackers.
This is a great dish for leftover chili, assuming you made enough chili
to have leftovers. (For a great recipe - check out my Texas Twister Chili -
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