Cincinnati chili is a Mediterranean spiced meat sauce used as a topping for spaghetti or hot dogs often covered in shredded cheese. It was developed in the 1920s by immigrant restauranteurs in Cincinnati and has remained a famous local dish to this day.
For our kosher version we left out the cheese, although you can try adding a good vegan cheese if you desire. The meat sauce cooks for several hours to develop the depth of flavor perfect for your next game day party.
- Cook Time
- Prep Time
- 2 pounds ground beef
- 2 tablespoons vinegar
- 2 tablespoons Worcestershire (fish free)
- 1 cup canned whole tomatoes
- 1 tablespoon tomato paste
- 1 ounce unsweetened dairy free chocolate (100% cacao)
- 1/4 cup Jamie Geller Baharat
- 1 quart beef stock
- 2 white onions, diced
- Cooked spaghetti
- Hot dog buns
- Hot dogs
1. Place a large pot over medium heat. Add ground beef and stir breaking up the pieces a bit. Add vinegar, Worcestershire, tomatoes, tomato paste, chocolate, baharat and broth.
2. Stir mixture, cover and bring to a boil. Simmer and let cook stirring occasionally for 3-4 hours. It will thicken up and become a rich and delicious meat sauce. Add water if needed.
3. After cooking let it rest for 30 minutes before serving hot over spaghetti or hot dogs topped with diced white onions.