Now, this isn't REAL Cincinnati chili (which involves adding unusual spices to the chili, like cinnamon, allspice, Worcestershire sauce, and/or chocolate, then piling the chili on top of fresh pasta, and topping the whole thing with diced onions, cheddar cheese, and crushed oyster crackers). But it may be a distant cousin. However you look at it, it was still mighty tasty. So here's my recipe, before I forget what I did:
Laurel's Sort-of Cincinnati Style Chili
1 lb. thin sliced stir fry beef (any lean, tender beef would be fine),
cut into 1/2 inch bites
1 medium onion, chopped
2 cloves garlic, crushed
fresh ground black pepper to taste
2 tbsp. canola oil
1 cup salsa (I used a chipotle salsa)
1 15 oz. can diced tomatoes
1 28 oz. can crushed tomatoes
1 15 oz. can black beans, drained and rinsed
1 tsp. ground cumin
3 tsp. Victoria Taylor's Smoky Paprika Chipotle Seasoning (includes chipotle,
paprika, mesquite flavoring, oregano, garlic, chili peppers, and salt) (I'd
substitute 1 tsp. chipotle, 1/2 tsp. paprika, 1/2 tsp. oregano, and 1 tsp.
chili powder, since there's no guarantee you'll be able to find the spice
blend locally - I got mine from T. J. Maxx)
1 lb. pasta (I used radiatore, also called pasta nuggets, but you can use
whatever you like best)
1 cup (or so) shredded sharp cheddar cheese
plain Greek yogurt OR sour cream
Lightly brown the meat in the canola oil in a large skillet or dutch oven. When the meat is half done, add the onion and garlic, and saute until the onion is translucent. Add the pepper to taste. Mix in the rest of the ingredients and bring to a slow boil. Reduce heat and simmer for 1 hour. In a separate pot cook the pasta. Served the chili on top of the pasta. Top the chili with shredded cheddar and a dollop of plain Greek yogurt or sour cream.
Sorry, no picture tonight - I'll try to remember to get one tomorrow when I have the leftover chili for lunch.