Bama Chili, served Cincinnati Style :)
First of all, let me say a few things about Cincinnati style chili and I want to apologize to all Cincinnati folks for not making it exactly like yours is, but I needed to adapt it for us non-native peeps so everyone could see how brilliant your serving method is.
True Cincinnati chili (which this isn’t) is a very unique flavor and unlike anything I have ever tasted before. I can fully see how, if you were raised on this stuff, you’d be left with a craving that only Cincinnati chili would fill. If you weren’t raised on it, though, you may need time to acquire a taste for it. This is what I experienced when I first took my family to Mullin’s Drive In in my hometown of Huntsville. I sat there with my hamburger and grits happy as a lark and the three of them forced down their meals while looking at me like I was crazy. Sometimes you just gotta be born there to appreciate it 
.
But I guess I’ll start this post with how I ended up getting to try Cincinnati Chili. You see, it all began with my husband and myself agonizing over what to do for a family vacation and my son chiming in with “I know! Why don’t we go to Kentucky?”. We ended up heading out in that general direction with no particular destination in mind and came home having spent four of the most wonderful days together as a family. I am publishing a scrapbook of sorts on our Kentucky trip at the same time I’m publishing this recipe so be sure and click here to go visit that post and check out all of our Kentucky adventures.
Now, lets go back to the chili…
Although I’m gonna stick with the flavors of the chili I grew up with, the manner of serving this chili is absolutely brilliant and I couldn’t wait to make it at home with plain old Bama chili.
You’ll need: Tomato Sauce, Cumin, Chili Powder, and some ground beef, which we’ll see in the next photo.
I brown my beef all at once so it is sitting happily in the freezer just waiting on me whenever I need it.
Place all of your ingredients into a pot.
Fill up your tomato sauce can with water and add that as well.
Now give all of this a good stir and bring to a very light boil before reducing the heat and cooking, stirring every now and then, for about an hour, or until nice and thick.
Like this.
Serve over freshly cooked spaghetti noodles with toppings of your choice. Some suggestions are chopped onions, crackers, or…
A whole lot of cheese!
I LOVE how the noodles seem to take to the chili sauce perfectly and they are great for balancing out the chili spices. I can’t wait until fall gets here so I can have a big chili dinner for some friends!
Okay and to make this even easier…I had an idea of just going and buying a few cartons of 99 cents chili from Wendy’s and then making spaghetti. ~giggle~ Ain’t no shame in my game!
Ingredients
- 16 ounce can tomato sauce
- 16 ounces of water (just fill up the empty tomato sauce can)
- 1 pound ground beef, browned and drained
- 1 tablespoon Cumin
- 2 Tablespoons Chili Powder (more or less to taste)
Instructions
- Place all ingredients in a pot and give a good stir. Bring just to a boil and then reduce heat to simmer, uncovered and stirring often, for about an hour. Serve over freshly made spaghetti noodles with toppings of your choice. Delicious!
- *This will make enough for two large servings or four smaller ones so you might want to double it if feeding a whole family.
Schema/Recipe SEO Data Markup by ZipList Recipe Pluginhttp://www.southernplate.com/2011/06/bama-chili-served-cincinnati-style.html
Ingredients
- 16 ounce can tomato sauce
- 16 ounces of water (just fill up the empty tomato sauce can)
- 1 pound ground beef, browned and drained
- 1 tablespoon Cumin
- 2 Tablespoons Chili Powder (more or less to taste)
Instructions
- Place all ingredients in a pot and give a good stir. Bring just to a boil and then reduce heat to simmer, uncovered and stirring often, for about an hour. Serve over freshly made spaghetti noodles with toppings of your choice. Delicious!
- *This will make enough for two large servings or four smaller ones so you might want to double it if feeding a whole family.
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Posted by Christy Jordan
on Jun 22 2011. Filed under Main Course, Quick&Easy.
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I wish I could find a recipe for Cincinnati Chili……..We had a chili place down in SC and I ate it there- and I swear it was the best chili I ever ate other than our Southern version. Have never been able to duplicate the taste tho.
One things for certain……ANY chili recipe needs a whoooooooole lot of cheese piled on top and melted.
I’ve seen the recipes for it online and I know a lot of grocery stores sell Cincinnati chili seasoning packets, might wanna check! I’m wanting to try it again if we ever head up there now that I got to thinking about it
LOL- Can’t find anything like that here in England, Christy. I’m having all manner of times finding substitutions for our SOUTHERN foods and ingredients here in the UK.
I was raised on chili like this. My mom made the absolute best chili from a recipe that she actually got while living in Cincinnati. Depending on the number of “layers” that you had, was the name of your chili. I always preferred noodles, chili and cheese which was called “three way chili” I would love a big bowl of it right now!!
HI Sunny,
I have posted my recipe for Cincinnati 5 Way Chili at the bottom of this posting, but her it is for you as well.
Source: A dear friend from Cincinnati, I met while my husband was in the USMC and we were stationed in Japan
A delicious recipe for 5 Way taught to me (a Hoosier) by my Cincinnati BFF
Servings: 8
Prep time: 20 min
Cook time: 90 minutes
Total time: 1 hour/50 minutes
Ingredients:
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
2 (10.5 ounce) cans beef broth
2 (15 ounce) cans tomato sauce
1 (15 ounce) can light kidney beans
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese
Barilla regular or thin spaghetti (I only use Barilla pastas)
Some recipes call for chocolate or cocoa, but I think it tastes better without it.
Sometimes I put it the ingredients in a slow cooker to cook slowly on low, rather than in my Dutch Oven, then I just need to prepare the spaghetti when I get home.
It tastes even more delicious the next day.
Directions:
1. Place ground beef in a large pot, and break up with a spoon; cover with hot water and break up the beef into fine pieces as it heats in the water.
2. When ground beef is cooked and in fine pieces; drain.
3. Add onion and cook, stirring frequently, until tender, about 6 minutes.
4. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, beef broth, tomato sauce, and red pepper.
5. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
6. Prepare spaghetti per package directions; drain.
7. Remove the bay leaf. Serve chili over hot, drained spaghetti. Top with beans, shredded cheddar cheese, and onions.
8. I garnish the tops with green onions, and you can add sour cream; if desired.
I hope you enjoy this as much as we do.
Owwwww- Bless your HEART Pamela!!!! TY so MUCH!!!!!!! And i think they have all those spices here in the UK. Oh I know what I’m having for supper this weekend!!!!! XXX
I lived in Cincinnati and worked in Northern Kentucky right after college and I fell in love with Cincinnati style chili. I would pick it over any other chili ever cooked. You can buy frozen or canned Skyline Chili at Kroger. Skyline is the best Cincy Chili ever!! Yum
I agree, Skyline is the best. I order the Cincinnati Chili spice packets directly from Skyline and they ship them to me here in Oregon. We were introduced to Cincy Chili by a family friend who grew up in Cincinnati. She made it for us over 20 years ago and we have been hooked ever since. I make it at least 1-2 times per month. Another trick she taught us was, during the last 5 minutes of cooking, she added a chopped Hershey bar to the chili, and it added to the flavor- it’s so good! My kids make sure that I add the Hershey bar every time.
Doesn’t Cincinnati Chili have cinnamon and sugar in it? It is definitely something a little different than what we are used to.
When I tried it I tasted cloves really strong and the menu said it had cloves in it so not sure. but yes, VERY different spices than what us plain ole folks are used to! lol
I can’t wait to try this. My family put dill pickles in our chili (and our spaghetti too sometimes!) and when my s-i-l joined the family, she taught us to put chili over rice–yummy! Maybe lots if people do this but I had never tried it and I really love it that way. I also like to put chili on a big ole baked potato.
Perfect timing!!! Needed something new for dinner this Friday during family movie night! Just happen to have everything available so no shopping required for this dinner! Thanks!!
Cincinnati chili most definitely has cinnamon in it! I’m not a fan!
Sour cream is really good on top of chili–sprinkled with cheese, of course!
What makes (indgs) different from plain old souther chili? Seems like this is sphagetti with sauce.
Thats pretty much it exactly!
I think Cincy Chili has chocolate and if you’ve ever made picadillo (with green olives, raisins and dark chocolate), you’ve gone to heaven. 1 tablespoon of cumin is too much for my family as it is a spice that overwhelms but I would also have to add a whole lot of chili spice to turn up the heat.
Yes, loved Skyline our boys were crazy about it too. They do have cinnamon in it. It is so good. Love the lil oyster crackers w it! It is hot in TN but it is Chili night Now!!!
Your mention of Mullins…….*sniff*…..I miss Mullins’ chili dogs!!
Have you tried this recipe Jean? http://www.southernplate.com/2009/06/daddys-hot-dog-chili-and-a-giveaway.html
Used to live in Louisville. A few years ago we took friends from TN to Cinci n ate @ Skyline she thought it was weird but we liked it 1st try. My hubby is from Ohio so he was already in love. Try it again like green eggs n ham u will like it!
I dont’ like Cincinnati chili, but your chili recipe sounds good and is so easy!
Of course now I have a craving for Wendy’s!!
My m-i-l serves her chili over either rice or elbow macaroni noodles, which I love and now like to do at my house. I also love to put sour cream on top! We make our chili with beans though. Never tried Cincinnati chili, I’ll have to keep my eye out for that
You really need to try authentic 5 way Cincinnati Chili. This is my recipe for it that was taught to me by a friend from Cincinnati. It is posted in my group Gramma’s Goodies on Mixing Bowl sponsored by Better Homes & Gardens.
Source: A dear friend from Cincinnati, I met while my husband was in the USMC and we were stationed in Japan
A delicious recipe for 5 Way taught to me (a Hoosier) by my Cincinnati BFF
Servings: 8
Prep time: 20 min
Cook time: 90 minutes
Total time: 1 hour/50 minutes
Ingredients:
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
2 (10.5 ounce) cans beef broth
2 (15 ounce) cans tomato sauce
1 (15 ounce) can light kidney beans
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese
Barilla regular or thin spaghetti (I only use Barilla pastas)
Some recipes call for chocolate or cocoa, but I think it tastes better without it.
Sometimes I put it the ingredients in a slow cooker to cook slowly on low, rather than in my Dutch Oven, then I just need to prepare the spaghetti when I get home.
It tastes even more delicious the next day.
Directions:
1. Place ground beef in a large pot, and break up with a spoon; cover with hot water and break up the beef into fine pieces as it heats in the water.
2. When ground beef is cooked and in fine pieces; drain.
3. Add onion and cook, stirring frequently, until tender, about 6 minutes.
4. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, beef broth, tomato sauce, and red pepper.
5. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
6. Prepare spaghetti per package directions; drain.
7. Remove the bay leaf. Serve chili over hot, drained spaghetti. Top with beans, shredded cheddar cheese, and onions.
8. I garnish the tops with green onions, and you can add sour cream; if desired.
I hope you enjoy this as much as we do.
Again- You’re an angel….and I’ve been looking for this for ages!!! The chocolate is the one ingredient I was missing from the other recipes I’ve tried for CC.
My grandmother adored chili over spaghetti. She called it Chili Mac. It was on the menu at IHOP for years. I do not think it is anymore though.
And I do love Cincy chili. I have eaten it in Cincy at Skyline and have bought the seasoning packet and made it. It has cinnamon, and I am not sure what all in it. I love it, but not every time I make chili. I would definintely recommend trying it!
Cicinnati style chili has cinnamon in it. I personally don’t like cinnamon with meat, any meat. I know some foreign foods combine the two, but I stay away. Chili and basketball seasons usually come at the same time for me!
I am a native of Cincinnati and you are right about acquiring a taste for our Chili. There are 3 well known Greek families who started our chili tradition. Their recipes differ but all start with traditional chili spices and they added cloves and cinnamon like their own greek stews. 2 way – spaghetti & Chili, 3 way – Spag, chili and cheese, 4 way – Spag, chili, onion and cheese, 5 way – Spag, chili, beans, onion and cheese. Always layered as shown. NEVER mix up the chili and toppings when eating. It changes how the chili tastes. Sorry, I digress. We take our chili seriously here. We have one restaurant that received a John Beard award for regional food. Camp Washington Chili.
Should have said “James Beard” award.
My husband brought a Cincinnati Chili recipe home from someone at work, I think, and I made it. He liked it, but I didn’t. I just did not like the cloves in it. It was years ago, but I’ve never made it since. I guess if you were raised on it you would like it more. I’ll just stick to plain ole chile. BUT…..having chili with the noodles and cheese and onions and sour cream and beans, that would be just fine. I know we’ve had extremely hot weather here in Alabama, but I could actually go for a bowl of it right now.
Hey Christy, next time your in Kentucky you need to try Kentucky chili. It is completely different from alot of places. My daughter’s girls scout leader is from Pennslyvania and she swears we are not right in the head with the way we fix ours since we add spaghetti to the chili and not have it on top.
I have tried Cinncinati Chili a couple times and I guess I am not a clove person, but I do love all the cheese that is on top. Sour cream works go too!
I didnt even know there WAS a Kentucky chili! Oh my!
Anyone know how to’ make Dairy Creme’s sauce for hotdogs, I mean footers. Never had them like Portsmouth,Ohio
Pamela, I’m a Florida girl and had never heard of Cincinnati Chili before last year. I found a recipe at allrecipes.com, incorporated many of the reviewer’s suggestions, and ended up with something very similar to yours. One thing I do differently is boil the beef in beef broth for an hour, mashing the beef every 15 minutes with a potato masher. This gives it a great consistency. Now I think I’m going to have to make it this weekend. YUM!
I have got this one in the crockpot right now. Thanks for these daily emails. Sometimes I am just at loss for what to make and your emails boot me in the right direction! P.S. I tasted this and it is delish!
Thank you! This is currently on low in my Dutch oven on the stove. I doubled it so I can freeze some (’cause I only had a 29 ounce can of tomatoes and I didn’t want the rest to go to waste!) I added a diced green pepper, a diced Vidalia onion, some salt and sugar and it tastes awesome. It may be over 100 today where I live, but it’s gonna be “chili” tonight!
Cincinatti chili is not really a Kentucky sort of thing, but a Cincinatti thing (and nothern KY only). I like the idea of serving chili 5way with the spaghetti and toppings, but I do not like cinnamon, allspice or cloves in chili! I do, however, put a couple of spoons of brown sugar in my chili as it cooks. It cuts the tartness of the tomato sauce and just adds a nice hint of sweetness. Sweet and spicy is a good combination. A lot of people in KY do add pasta to the pot of chili as it cooks. I do not like to do that either, but offer it as on option when serving it to be added.
My husband fixed this for me when we were first married. I thought he had lost his mind…nobody eats spaghetti with chili! But this is how his Precious Mama always fixed it, she transplanted from Indiana to Florida.
I actually liked it. I think mostly because it came from my Mother In Love’s recipe.
Thanks for bringing another cherished memory home. <3
Now…Don't forget to call me when you are having your chili supper and let me know what to bring. ; )
although you have great recipes in this post (from the main one to the comment section) you are all missing the one major ingredient….the bitter….you will need one of the following…hienz 57 sauce OR vinegar….the authentics have a bitter (sour) to it.
The good thing is that this is in no way, shape, or form authentic, lol. This is Bama chili, just Cincinnati style
I’ve never had bitter chili, will have to put that on my list of things to try before I die!
Okay wait, I did have Cincinnati style chili so maybe that was considered bitter?
oh yeah…and ps…you don’t serve this with dry noodles (fully drained)–you scoop the noodles out of the pot (making a little pool of the pasta water on the bottom of your plate or bowl.
just felt bad if someone truly wanted to eat this, you gotta know the facts
Cincinnati chili is definitely an acquired taste!! I’m not fond of cloves that much and am definitely not fond of them in my chili with cinnamon!!! I do like my chili with some finely chopped jalapeno in it with lots of cheese on top and I will try it on top of spaghetti. That does sound pretty good!!
I will certainly have to try Chili over Spaghetti. Don’t knock it until you try it I always say. A favorite way to eat Chili at our Southern Home (southwest GA) is over a bowl of mashed potatoes with Cheese, sour cream, and chopped vidalia onions on top. I also enjoy making jalapeno corn bread and put the chili and toppings over it. Chili is even good over macaroni and cheese! Don’t care for cinnamon and cloves with meat-so probably wouldn’t make the Cincinnati chili but would try some if I didn’t cook it and end up wasting it.
Enjoy seeing new and different recipes each day from Southern Plate!!
Yay!! I’m so glad that I’m not the only one who has taken Cincinnati chili and put my own spin on it. I’m not a huge fan of true Cincin chili because of the texture of the meat in it, but I love the flavors. So I came up with my own version (http://thisitalianfamily.wordpress.com/recipes/recipe-book/cincinnati-chili/) and oh my gracious, I fell in love with it, haha! I also love Bama chili, though. My mom was from TN, but her chili recipe is very similar to yours. Love how you have combined the two! We have “chili pasta” some nights when we are in a hurry which is literally a can of chili tossed on some noodles.
Great minds think alike! Going to check out your other classic Southern recipes now!
I hope you enjoy them!!
The way you make this is exactly the way a favorite restaurant of mine back home does it. Okay, I will say it and hope I dont get in trouble Steak N Shake does a chili 5 way just like this, spaghetti, chili, beans, onions, and cheese. It is WONDERFUL, and making my mouth water thinking about it.
Robert!!!! Haven’t seen you in ages!!!!!! It’s so good to have you back!
We always serve our chili over mashed potatoes. I wont eat it any other way!! YUMMY!!!!!
This is the only way we eat chili at our house. Discovered it when we lived in Florida. Go figure. Your recipe looks fantastic.
Looks yummy! I LOVE Cincy Chili~but then I grew up on it:) However, I think just about any kind of chili is great served over spaghetti.
Since I no longer live in OH I have to make my own chili. Here’s my fave Cincinnati Chili recipe:
http://myblessedlife-lora.blogspot.com/2009/03/cincinnati-chili.html
I personally do not like the cloves, nutmeg or cinnamon in my chili. I leave those for apple and pumpkin pies. I do like chili as we made in the north before being transplanted to Florida over 30 years ago. I add onions with the hamburg. Also add light red kidney beans. Serving over rice is great and you can even mix it all together- kids love it and especially if served with peanut butter and bread. Bet no one has ever done that. I guess that started as a joke many years ago and then my husband always wanted peanut butter and bread with his chili. He preferred no rice.
FYI – the TRUE Cincinnati Chili recipe (at least the Skyline one) is a closely guarded secret! All the chili is prepared at their main commissary and shipped to the restaurants. Only a very few are privy to the exact ingredients and proportions. So any recipe you find online is only attempting to duplicate the taste. Oh – and very important when eating Cincinnati Chili – NEVER TWIRL like you would with spaghetti! You must cut and use the forklift method to keep the layers intact. I can always spot a first timer at the restaurants because they are twirling it! =D Used to be posters in the restaurants with the precise eating instructions on it!
Thanks for sharing Haley!
Ruby, both my and my husband’s family eats PB sandwiches with chili. I have several friends who do, too! I’m not sure where it started, but it’s good!
Gotta agree with you, Christy. I love the method of serving chili over spaghetti, but I do the same and make my own recipe. Cinci-style chili just doesn’t make sense to me. Blech!
You know…I’ve never thought of getting a couple orders of Wendy’s chili but that’s a fabulous idea! Especially with it being so inexpensive. Never thought of it but you can bet I’m going to try it! Thanks!!!
PS Robert – Steak n Shake’s 5 way is amazing! Hands down the best around in Ohio. Mmmmmmm.
This is not Cincinnati chili oe likat all. Cincinnati Chili is a greek chili and it is served as 2 way, 3 way, 4 way or 5 way. It comes with oyster crackers. The chili is on top of spaghetti but you can add beans, you can add onions (oh yes), you can add cheese as well as the spaghetti under the meat chili. The chili in Cincinnati chile has cinnamon in it as well as the chili powder and other spices including garlic. It is a treat that one does get used to and the spaghetti is thin spaghetti not thick as in the photo, more like vermicelli. My daughter has a recipe for Cincinnati chili. While any chili can be put on top of Spaghetti or vermicelli. My sister orders the packages of spices to add to the sauce and skips the recipe. There is a place near me in FL where i get my Cincinnati chili. The hot dogs with cheese and onion does not appeal to me as much as the Cincinnati chili. For chili cheese dogs, I prefer the Beach Buns in Deerfield Beach, FL.
Here’s another recipe for Cincinnati Chili. Sweet Carol126 is correct in that it can be served by the terms, 2 way, 3 way,4 way or 5 way.
Ingredients:
1 pound lean ground beef
1 large yellow onion, diced
2 garlic cloves, minced
2 8oz. cans tomato sauce
4 cups beef stock
2 tbsp apple cider vinegar
2 tspn Worcestershire sauce
2 tbsp chili powder
1 tbsp sugar
2 and 3/4 tbsp cocoa
1 tspn cinnamon
1 tspn ground cumin
1/4 tspn ground allspice
1/4 tspn ground cloves
1/2 tspn kosher salt
1/2 tspn cayenne pepper
1 bay leaf
Condiments / Toppings:
spaghetti noodles
shredded cheddar cheese
white onion, diced
kidney beans
oyster crackers
your favorite hot sauce
Preparation:
In a large pot, brown the ground beef and onions over medium heat.
Add the beef stock and bay leaf to the pot and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Add the remaining ingredients and simmer for 3 hours with pot almost completely covered.
Remove the bay leaf.
Serve chili over hot spaghetti with your choice of toppings
2-way: bed of spaghetti topped with chili
3-way: bed of spaghetti topped with chili and shredded cheddar cheese
4-way: bed of spaghetti topped with chili, shredded cheddar cheese, and diced onions or beans
5-way: bed of spaghetti topped with chili, shredded cheddar cheese, diced onions and beans
Someday, I would like to visit Cincinnati and try their homemade chili firsthand.
I’ve been doing this since I was a kid! Yum yum. Good with canned chili or homemade chili (made from your recipe, got a lot in the freezer because it’s so good!). I do intend to make Cincinnati chili sometime soon.
I LOVE Cincinnati Chili as I was raised in Northern Kentucky. When I moved away for grad school I always missed it b/c there was nothing like it in the New Jersey area I was living, so when I’d go home I’d get tons of cans and bring them back with me.
That was UNTIL my new boyfriend found a recipe online and read through 300 comments to get it perfectly right! The recipe is VERY similar to the first one posted above but includes 2 tablespoons coco powder. To get the right consistency which is very fine what you do is you use a potato masher and mash the meet in the beef broth while its cooking which creates the fine texture. Cincinnati chili is not chunky at all and this is the best way we’ve found to get teh consistancy right.
Now 4 years later I’ve kept the boyfriend and he always tells me its only for this chili, which could be true
Thanks for sharing all the tips Carla! I am glad to hear you kept the boyfriend!!
Finally! A place to send all the people who STILL look at me crazy when I mention that I put spaghetti in my chili. Before I left KY I thought this was how all ‘normal’ people ate chili. Boy was I wrong! And don’t even try go to a restaurant and order chili, thinking you’re getting spaghetti with it. This is one recipe that I will handing down for the next generation. Be it beyond me to break a perfectly luscious tradition. Thank you Christy; I’m loving your site…started with the homemade banana pudding and ended up here!
I loved this recipe!!! My mom ALWAYS has a nice home cooked meal ready for us when we return home from vacations. Well….mom and dad were returning home from the beach and I thought what can I fix that is quick on a weekday night? I made the Bama chili and everyone LOVED it!!! We live in WV so coming home from a beach vacation is about a ten hour drive and I knew my parents would be exhausted. It felt really good to have everything ready for them and boy were they surprised! There is nothing like family and the joy that comes from the little things that you do for each other.
That is so wonderful that yall do that for each other! I love the idea and after being gone and eating out it is so nice to have a home cooked meal.
Hey Christy! I discovered your website a few days ago while searching for a Twinkie Cake recipe. I subscribed right away & have been reading your recipes & enjoying your stories as I save the ones I want to try, in “Save Recipe”. It has quickly become my favorite recipe page. Well, last night, I made your Bama Chili, Cincinnati Style, for my husband, mother-in-law & her friend. We all enjoyed it immensely!!! I even made your Holiday Fruit Salad for dessert, but the results aren’t in yet, cause they are still on a date. LOL Will post comments under that heading later tonight. Thank you for your page! Your witty writing makes me feel right at home like we have been friends forever. Blessings to you & yours from a fellow Alabamian.
Welcome to SouthernPlate DeLaina!!! I am so tickled you found me and I can’t wait to hear what all you are cooking!!
I made cincinatti venison chili last weekend – my husband is a little weird about allspice and cloves, so I just used cocoa powder and cinnamon. NO BEANS. It was delicious!
So I tried this recipe but added a can of chili beans to the mix while it was cooking. Also, I love Steak n Shake’s Chili Mac and I found a recipe for the sauce they put on top of it. You use 1 cup of Catsup and 4 TBSP of Worcstershire sauce and mix it up and pour it on top of the chili and spaghetti. It is delicious and I definitely recommend trying this
I have some leftover chili in the fridge, I’m gonna have to try this. We usually put our chili over rice with cheese on top.
This was delicious! I served it with hot pepper cheese and diced onions.
Yummy!!! I am so glad to hear that you liked it Ev!!
I am an Alabamaian raised by parents who are from Cincinatti
My dad lives there now and mails me GoldStar chili seasoning packets because its something I can’t live without 
It’s perfect served over spaghetti with onions and cheese, and coicindentally is in the fridge at work now waiting on me to heat it up and eat for lunch!! If you are intersted in trying it Christy I would be happy fo send you some from a few cities over!!