The Sweet Onion Source
Aliza Green's Five-Way Cincinnati Chili
with Sweet Onions

Serves 6 to 8.

Chili:

bullet 3 Oso Sweet onions, chopped
bullet 2 tablespoons vegetable oil
bullet 2 teaspoons chopped garlic
bullet 2 pounds ground beef
bullet 1 large (12-ounce) can tomato paste
bullet Spice sachet (4 whole dried chiles, 1 tablespoon whole allspice berries, and 5 bay leaves tied in a cheesecloth bag with kitchen string)
bullet 2 tablespoons cider vinegar
bullet 2 tablespoons mild chile powder
bullet 1 tablespoon ground cinnamon
bullet 1 tablespoon hot sauce
bullet 2 dashes Worcestershire sauce
bullet Salt and freshly ground black pepper
bullet 1 pound fusilli (or spaghetti)

Garnishes:

bullet 1 (15-ounce) can dark red kidney beans (do not rinse)
bullet 1/2 pound sharp Cheddar cheese, shredded, for serving
bullet 1 Oso Sweet onion, diced, for serving

1. In a large Dutch oven, cook the onions in the oil over medium heat until lightly browned. Stir in the garlic and cook for 1 minute. Add the beef and cook until the meat is browned. Dilute the tomato paste in 2 cups water. Add the spice sachet, vinegar, diluted tomato paste, chile powder, cinnamon, hot sauce and Worcestershire sauces, season to taste with salt and pepper, and bring to a boil. Reduce the heat and simmer for 45 minutes, stirring occasionally (or bake at 300°, covered). Remove and discard the spice sachet. Taste for seasoning and keep hot.

2. Bring a large pot of salted water to a boil. Add the fusilli and cook for 9 minutes, or until firm and bouncy but cooked through. Drain well and transfer to a large serving bowl.

3. In a small pot, bring the beans and their canning liquid to the boil. Ladle the chili over the pasta, and then spoon the reserved beans over top. Sprinkle with the cheese and diced raw onion and serve immediately.

© 2006, Oso Sweet Onions