Vegetarian Cincinnati Chili

Cincinnati’s favorite chili with special spices, served in chili parlors all over town.

This blog would not be complete without a recipe for Cincinnati Chili. I have taught so many people about this special dish. The usual way to have this is a “five way” which is served on a plate in this order: spaghetti, chili, beans, shredded cheddar cheese, and chopped onions, with oyster crackers on the side.

The best part of making this Chili at home is that you can serve as many or as little of the ingredients as you like. Do you want more beans? Or a lot of cheddar cheese? Or, like me, a mere sprinkle of raw onion on top?

When I worked in the bars in Cincy until they closed at 2 or 3 am, Skyline Chili is where you went to eat after work. Myra and I found an article in the newspaper (yes, it was that long ago!) and decided to create a vegetarian version. I think this one is pretty darn good! If you can’t find red beans in a can, kidney beans work just fine.

You need hot sauce with this version. Myra put in a little sriracha, but at the chili parlors it’s Tabasco my friends. Whatever your favorite is, add a little.

Vegetarian Cincinnati Chili

The famous chili made with special spices and served on spaghetti.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Make the rest of the ingredients 30 minutes mins

Total Time 1 hour hr

Course Entrees and Favorite Rice Combinations

Cuisine American

Servings 4 to 6 servings

Equipment

• 4 quart pot
• knives, measuring spoons, cutting board
• small sauce pan

Ingredients

  

• 1 cup tomato juice
• 1 cup bulgar wheat
• 2 TBLS vegetable oil
• 1/2 cup chopped onions
• 2 cloves garlic, minced

Spices

• 1/4 teas. allspice, ground
• 1/4 teas. ground red pepper
• 1/2 teas cinnamon, ground
• 1/4 teas. cloves, ground
• 1/2 teas cumin
• 2 TBLS chili powder
• 1 teas. unsweetened cocoa powder
• 1/4 oz. chocolate bar (unsweetened)

Other ingredients

• 1 TBLS vinegar
• 1 28 oz can crushed tomatoes (one large can)
• 1 14.5 oz. can, diced tomatoes (one small can)
• 2 TBLS soy sauce
• 1 teas. sriracha or Tabasco
• Spaghetti
• 1 can red or kidney beans
• 1 cup shredded cheddar cheese
• chopped onion to taste

Instructions

 

• In a small saucepan, heat the tomato juice and the bulgur wheat and bring to a boil. Turn off the heat and put the lid on the pan. Let it sit while you:
• Sauté the onions on medium heat until they start to soften. Add the garlic, the spices and the chocolates. When everything is heated (one minute), add the canned tomatoes, the vinegar, hot sauce and soy sauce.

  Turn to low and let it bubble for 15 minutes. Stir every so often.

  Add the bulgur wheat and turn off the heat. When you are ready to serve, reheat, stirring often (it will stick to the bottom of the pan). Add a little water if it gets too thick.
• Cook your spaghetti according to the package directions. Chop some onions, shred the cheddar cheese and heat up the beans.
• For a 5 way: on each plate place a serving of spaghetti, Add 1/2 to 3/4 cup of chili, then 1/4 to 1/2 cup of beans. Add 1/4 cup cheese and a sprinkle of onions on top and serve with hot sauce and oyster crackers on the side.

Notes

Five way: spaghetti, chili, beans, cheese, onions

Four way: spaghetti, chili, beans, cheese

Three way: spaghetti, chili, beans or cheese

Or you can say ” Four way no beans”, and you will get spaghetti, chili, cheese and onions.  (You get the idea.)

Keyword bulgur wheat, chocolate, diced tomatoes, spices, Vegan, vegetarian