Well, while we're at it, let's add in another regional chili recipe known as Cincinnati Style Chili. There are about a zillion joints in Cincy all serving this flavor of chili, the best known being "Skyline Chili." Note the addition of things like nutmeg, cinnamon, cocoa, and allspice. It's an acquired taste, but probably half of the chili I make now is done in this way, I just add a little habanero pepper sauce to mine to give it a bit more kick. The ways of serving "traditionally" in Cincinnati are listed as well below.
Ingredients 2 tbsp oil 2-1/2 pounds ground beef 1 quart cold water 1 (6-ounce) can tomato paste 2 large onions (diced) 1-1/2 tbsp vinegar 1 tsp Lea & Perrin Worcestershire sauce 1 clove garlic (crushed) 2 tbsp chili powder 5 bay leaves 2 tsp cinnamon 2 tsp nutmeg 1 tsp allspice 2 tsp cayenne pepper 1-1/2 tbsp unsweetened cocoa Salt & pepper to taste
Instructions In a heavy gauge pot, heat oil, add beef until brown, add onions and water and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1-1/2 to 2 hours. Adjust with salt & pepper to taste. Remove bay leaves before serving.
In Cincinnati the true enthusians have their Chili 1 to 5 ways:
1. Plain 2."Two Way" - Spaghetti & Chili 3."Three Way" - Chili, Spaghetti, and Cheddar Cheese 4."Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions 5."Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans