Joeyphils Cincinnati Spaghetti Spice Mix Food

CINCINNATI SPAGHETTI

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.

CHEF JOHN'S CINCINNATI-STYLE CHILI

Steps:

• Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
• Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
• Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.