If I had know (or bother to have done a we bit of research before making this recipe) that Cincinnati style chili was commonly served as a sauce for hot dogs – this post would be very different. And 10 times more epic. Anything over a hot dog in my book is winning. But sadly, I just recently discovered that this was a hot dog topping and that such things as ‘chili parlors.’ Where has this information been my whole life? And what other amazing hot dog toppings am I unaware of.
See, this post now has nothing to do with chili, or Cincinnati or anything relevant, but damned if I don’t want a hot dog.
I did break some traditional Cincinnati-style rules and add some green peppers to this just for texture and bumped up the chili powder a bit more. It’s chili. Make it how you like it. Then put it on top of a hot dog. Forget the noodles.
- 12 oz dried spaghetti
- 1 lbs ground beef
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 tbs tomato paste
- 1/4 teas red pepper flakes
- 1 – 2 tbs chili powder
- 1/4 teas ground cinnamon
- 1 15-oz can red kidney beans, rinsed and drained
- 1 14oz can jar marinara sauce
- 1 14 oz can diced tomatoes, drained
- 1/3 cup water
- salt and pepper
- shredded cheddar cheese
- In a large pot of boiling salted water, cook the spaghetti according to directions on package.
- Meanwhile, in a large skillet over medium-high heat, cook the ground beef and onion until meat is cooked through and onion is tender. Add the garlic and tomato paste and cook 1 minute longer. Stir in the red pepper flakes, chili powder, cinnamon. Cook for two minutes. Add the beans, marinara sauce, diced tomatoes, and water. Bring to a boil. Reduce to simmer and let cook for a few minutes longer to allow the flavors to mingle. Season with salt and pepper as needed.
- Serve over cooked spaghetti with a hefty portion of cheese on top.
BGH Special Interest Magazine Soups