Cincinnati chili is characterized by the spices (cinnamon, allspice, cocoa) and is often served over noodles in a number of ways*:
Two-way: chili and spaghetti
Three-way: chili, spaghetti, and cheese
Four-way: chili, spaghetti, cheese, and onions
Four-way bean: chili, spaghetti, cheese, and beans (beans substituted for the onions)
Five-way: chili, spaghetti, cheese, onions, and beans
- ½ cup bulgar wheat
- 2 8 oz. cans tomato sauce
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- 2 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 ½ tablespoons unsweetened cocoa powder
- 1 can diced tomatoes or 2 cups peeled, diced tomatoes
- 1 can kidney beans
- 1 cup vegetable stock
- 1 tablespoon cider vinegar
- 1 packaged uncooked spaghetti pasta
Place the bulgar in a small bowl and cover with one can of tomato sauce. Let stand for 1 1/2 hours.
In a large soup pot, heat oil, onions and garlic over medium-low heat and cook for 5 minutes. Combine chili powder, allspice, cinnamon, cumin, coriander, cayenne, salt, and cocoa powder in a small bowl. Stir spice mix into onions and garlic. Add tomato sauce, tomatoes, beans, vegetable stock and vinegar. Simmer on low heat for 30 minutes to an hour.
Meanwhile, boil water for pasta and prepare according to package.
Transfer spaghetti to individual dishes, ladle over chili and serve with oyster crackers, vegan shredded cheese, diced onions and chili sauce.
*from Wiki on Cincinnati chili
Vegan Americana 