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Monday, March 9, 2015

MiMi's Cincinnati Style Chili

   We love chili.  Pops usually requests a pot of chili for his birthday dinner and Matt thinks there should be a fresh pot every Sunday during football season.  No two pots are quite alike, but I normally make a pretty classic chili.  I usually use venison, a lot of different beans, fresh tomatoes, peppers, jalapenos from the garden and whatever else we have that sounds good to me at the time.

   Mimi makes a lot of different chilis.  She makes a good white chili, she sometimes adds pumpkin and of course makes a traditional chili.  When I was growing up, however she always made chili soup.  It was a thinner version that what we normally make now and had elbow macaroni in it!  This Cincinnati Style Chili is not one of our standard recipes, but is a fun variation.

   Pops orders spaghetti 7 ways when he goes to Steak and Shake.  Our Steak and Shake just closed, so MiMi wanted to make him something similar at home.

   The chili has a lot of the ingredients you might expect.

And a few you might not.  Cinnamon and cocoa are not standard ingredients in my chili!

Serve it over cooked spaghetti noodles and top with your favorite chili toppings and you have quite the dinner!  The recipe calls for cooking it in the skillet for an hour or two, but you could also transfer the browned beef and spices to a slow cooker, add the rest of the ingredients and cook on low for a 3-4 hours.