Best Joeyphils Cincinnati Spaghetti Spice Mix Recipes

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CINCINNATI SPAGHETTI



Cincinnati Spaghetti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 26

2 tablespoons EVOO
2 to 3 slices smoky bacon, finely chopped
1 1/2 pounds ground beef chuck (fattier) or sirloin (leaner)
3 tablespoons Worcestershire sauce, eyeball it
2 tablespoons ancho chile powder or chili powder blend, a couple of palmfuls
1 tablespoon unsweetened cocoa powder
1 tablespoon smoked sweet paprika, a palmful
1 1/2 teaspoons dried oregano, lightly crushed in palm, about 1/2 a palmful
1 teaspoon allspice, 1/3 palmful
1/2 teaspoon ground cinnamon, eyeball the amount in your palm
4 to 5 large cloves garlic, finely chopped
3 jalapeno chile peppers, seeded and finely chopped
1 onion, finely chopped
1 healthy pinch ground cloves
2 tablespoons tomato paste
2 cups beef stock, plus extra for reheat
One 32-ounce can fire roasted crushed or diced tomatoes
One 14-ounce can red kidney beans, drained
One 14-ounce can tomato sauce
Salt
1 1/2 pounds bucatini or spaghetti
Finley chopped raw white, red or green onions
Shredded Cheddar
Grated Parmigiano-Reggiano
Pickled jalapeno slices
Chopped fresh cilantro or parsley

Steps:

  • Heat the EVOO in a large Dutch oven or soup pot, over medium-high heat. Add the bacon and crisp. Add the beef and brown well. Add the Worcestershire, chile powder, cocoa powder, paprika, oregano, allspice, cinnamon, garlic, jalapenos, onions and cloves. Cook until the onions are tender, about 10 minutes. Add the tomato paste, stir a minute, and then add the stock, tomatoes, beans and tomato sauce. Bring to a bubble, and then reduce heat and simmer, partially covered, for 45 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, stirring frequently, adding water or stock to thin if the sauce gets too thick.
  • To serve, while the sauce heats, bring a large pot of water to boil for the pasta. Season the boiling water with salt and add the pasta, cook to al dente. Remove 1 cup of starchy cooking water just before draining the pasta. Add the cooking water to the meat sauce, drain the pasta and return it to the hot pot. Toss the pasta with tongs, combining the starchy cooking water and about two-thirds of the sauce. Transfer the pasta to a large serving platter and top with the remaining sauce. Set up the onions, Cheddar, Parmigiano-Reggiano, pickled jalapeno and cilantro in front of the platter.

SPAGHETTI SEASONING



Spaghetti Seasoning image

This Spaghetti Seasoning goes great on top of pasta or to season meat. You can throw together this spice mix in under 5 minutes.

Provided by Christina Hitchcock

Categories     Sauces, Seasonings, Dressings

Time 5m

Number Of Ingredients 7

3 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon minced onion
2 teaspoons crushed red pepper flakes

Steps:

  • Add all of the ingredients to a small bowl and stir to combine.
  • Transfer to an airtight container.

Nutrition Facts : Calories 15 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

AUTHENTIC CINCINNATI CHILI



Authentic Cincinnati Chili image

This was handed down to me by Mom, a Cincinnati native. Skimming the fat makes this a healthier version than most, and gives it the right consistency. I like mine 4-way, with spaghetti, raw chopped onions, grated mild cheddar, and oyster crackers!

Provided by Melissa Hamilton

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chili Without Beans Recipes

Time 11h45m

Yield 10

Number Of Ingredients 16

2 pounds lean ground beef
1 quart water, or amount to cover
2 onions, finely chopped
1 (15 ounce) can tomato sauce
2 tablespoons vinegar
2 teaspoons Worcestershire sauce
4 cloves garlic, minced
½ (1 ounce) square unsweetened chocolate
¼ cup chili powder
1 ½ teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground cayenne pepper
5 whole cloves
5 whole allspice berries
1 bay leaf

Steps:

  • Place the ground beef in a large pan, cover with about 1 quart of cold water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight.
  • The next day, skim the solid fat from the top of the pan, and discard the fat. Place the beef mixture over medium heat, and stir in the onions, tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent the chili from burning.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 10.1 g, Cholesterol 59.5 mg, Fat 12.6 g, Fiber 3.1 g, Protein 19.1 g, SaturatedFat 4.9 g, Sodium 673.7 mg, Sugar 4 g

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