Cincinnati Chili.

I'm still keeping with my New Year's Resolution!  Even the bread one, although last month's bread was only so-so and I opted not to post.

My first cookbook recipe this month is from Taste of Home's Big Book of Soup and is for Cincinnati Chili. Have you ever had Cincinnati Chili?  We first had it at a friend's house.  I admit I was a little nervous...cocoa powder?...cinnamon?...in a chili?  But it works!!

Cincinnati Chili.

(adapted from Taste of Home's Big Book of Soup)

1 lb ground beef (browned)

1 lb ground pork (browned)

2 onions (chopped)

2 teaspoons garlic powder

2 teaspoons crushed garlic

1 can kidney beans

1 can white beans

1 quart crushed tomatoes

1/4 cup vinegar

1/4 cup baking cocoa

2 tablespoons chili powder

2 tablespoons Worcestershire sauce

4 teaspoons ground cinnamon

3 teaspoons dried oregano

1 teaspoon ground cumin

2 teaspoons ground allspice

2 bay leaves

3 teaspoons sugar

salt & pepper to taste

hot cooked spaghetti

shredded cheddar cheese

sour cream

Place all ingredients in a slow cooker.  Cook on low for 6 hours or high for 4 hours.  Discard bay leaves and serve over hot spaghetti.  Top with cheese, sour cream, and any other topping you desire.  

Pretty easy, huh?  It's tasty too.  I promise that the cocoa and cinnamon and sugar work for this dish!  

And because I was interested in the origin of this dish, here is what I found on Wikipedia:

Cincinnati chili (or "Cincinnati-style chili") is a regional style of chili characterized by the use of unusual ingredients such as cinnamon, cloves, allspice orchocolate. It is commonly served over spaghetti or as a hot dog sauce. While served in many regular restaurants, it is most often associated with severalfast-food restaurant chains, including Empress Chili, Skyline, Gold Star, and Dixie Chili. The chili is mostly served in restaurants in the greater Cincinnatiarea, with locations in Ohio, Kentucky, and Indiana. This type of chili is also served in some restaurants in the Cleveland, Columbus, Ohio, and Indianapolisareas as well as in Florida.
According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese. Each September, the city celebrates "Chilifest" at Yeatman's Cove at the Ohio River, with food and entertainment.^[1][edit]

Traditional dishes are served as follows:

• two-way
: spaghetti and chili

• three-way
: spaghetti, chili, and shredded cheese

• four-way
: spaghetti, chili, shredded cheese, and either diced onions or beans

• five-way
: spaghetti, chili, shredded cheese, diced onions, and beans

• cheese coney
: hot dog topped with chili, shredded cheese, diced onions, and mustard

• chili cheese fries
: French fries topped with chili and shredded cheese